Bread tongues with beetroot and chives 180 g. - Fritz & Felix
Capers in brine 212 ml. - Rocca 1870
>> dettaglio
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
Sugo al Basilico - L'Orto di Beppe, 100 % italian tomatoes.
marinated garlic in olive oil.
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 100 % Arabica
