Carasau bread is a speciality of Oliena. It comes in crispy sheets and pairs beautifully with the flavour of the Nepente wine celebrated by the author and poet Gabriele D’Annunzio, and with the cheeses and cured meats made in town and all over the Barbagia region. A tasty variation is guttiau, made by adding extra-virgin olive oil and salt and cooking it in a wood-fired oven, which gives the bread an added fragrance and woody flavour.

Carasau bread is a speciality of Oliena. It comes in crispy sheets and pairs beautifully with the flavour of the Nepente wine celebrated by the author and poet Gabriele D’Annunzio, and with the cheeses and cured meats made in town and all over the Barbagia region. A tasty variation is guttiau, made by adding extra-virgin olive oil and salt and cooking it in a wood-fired oven, which gives the bread an added fragrance and woody flavour.

Carasau is native to Dorgali as well, where they also make su moddizzosu, a round and puffy golden coloured bread that is mostly crust. The version they make in Dorgali differs in that they add potatoes to the dough, which makes it especially soft and tasty.