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Panificio Battacone

Pane carasau from Sardinia, ultra-thin & crisp

Panificio Battacone is a Sardinian family company that bakes authentic pane carasau / carasatu: ultra-thin, double-baked bread made from semola, water, yeast and salt. The result is light, exceptionally crisp and long-lasting—ideal for antipasti, raw fish and as warm guttiau (with olive oil and sea salt). Thanks to traditional craftsmanship and strict quality control, Battacone delivers a product that performs consistently in professional kitchens and retail.

Crisps

Authentic pane carasau: ultra-thin, double-baked Sardinian bread that is light, super crisp and long-lastingly crunchy.

Why Panificio Battacone?

Authentic recipe & technique: rolled thin, briefly baked, then baked again for signature crispness.
Clean ingredients: 100% semola di grano duro, without unnecessary additives.
Long-lasting crunch: retains texture during mise-en-place and at the table.
Efficient & sustainable: minimal waste, excellent shelf life and easy stacking.
Formats for horeca & retail: whole sheets, half rounds or snack size—packaged to resist breakage.

Flavor & applications

Guttiau (warm): brush with extra virgin olive oil, sprinkle with sea salt, serve straight from the oven.
Antipasti & raw bar: with tartare, tuna/sea bass crudo, burrata or baccalà mantecato.
Tapas & deli: break into shards for dips (hummus, tonnato, romesco) or as a crunchy layer in salads.
Kitchen creativity: as a cannelloni sheet, crispy lasagna layer, or base for quick pizzette.

For professionals

Pane carasau from Battacone is workable, consistent and easy to cost: high portion control, quick rotation and immediate guest experience thanks to its delicate crunch and neutral, grain-rich flavor. Perfect for bistronomy, fine dining, catering and specialty retailers looking to add a Sardinian signature to their menu or shelf.

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