Pane fratau
 | |
| Place of origin | Italy |
|---|---|
| Region or state | Barbagia, Sardinia |
| Main ingredients | Pane carasau, tomato, pecorino, egg, olive oil |
Pane fratau (often transcribed with the misspelling of the double T, frattau) is a traditional dish from the region of Barbagia, in the central part of the Italian island of Sardinia. The name in Sardinian language literally means 'shredded bread', in reference to the main ingredient being shards of pane carasau, the crispbread commonly consumed by shepherds in the region.[1] Originally a frugal food part of the island's rural tradition, the dish has been later popularized, becoming a staple in the island.[2][3]
Origin
[edit]According to a legend,[4] the dish was invented by two women in occasion of the visit to the island of king Umberto I of Italy. In reality, food preparations based on bread or bread crumbs soaked in water combined with oil, eggs, or cheese are documented since ancient Rome and through the Middle Ages.[5] In Sardinia, pane carasau was carried by farmers and shepherds in a bag and consumed during the day, and the dish was a traditional way to consume shreds of the bread that would remain inside the bag.[4] In the 19th century, pane fratau is mentioned by Grazia Deledda in her writings.[5]
Preparation
[edit]The dish consists of alternating layers of pane carasau (usually soaked in water, broth or tomato sauce), topped with grated pecorino cheese and a poached egg.[6][7] The yolk of the egg should be liquid, and it is typically spread over the top of the bread before consuming it.[8]
See also
[edit]
Notes
[edit]References
[edit]- ^ Pizzileo, Federico (October 28, 2022). "Pane frattau: origini". Panorama.
- ^ Ephanov, Nikita (July 14, 2023). "How Sardinia's Pane Frattau Traditionally Made Delicious Use Of Leftover Flatbread".
- ^ "Il Pane Frattau, un piatto per tutte le stagioni" (in Italian). Viaggi del Gusto. April 10, 2021.
- ^ a b "Pane frattau: la ricetta della tradizione col pane carasau" (in Italian).
- ^ a b Fancello, Giovanni. "Pane frattau" (in Italian). Taccuini Gastrosofici.
- ^ "Pane Frattau - Sardinia Style Lasagna". Travel Motus. April 20, 2024.
- ^ Todorovska 2013.
- ^ Piovani, Sandro (November 30, 2017). "Pane frattau firmato Mesina". Gazzetta di Parma (in Italian).
Further reading
[edit]- Bigazzi, Beppe; Bigazzi, Giuseppina (2011). 365 giorni di buona tavola (in Italian). Giunti Editore. p. 280. ISBN 88-09-76547-8.
- Guaiti, Daniela (2010). Sardegna (in Italian). Edizioni Gribaudo. p. 61. ISBN 88-7906-835-0.
- Todorovska, Viktorija (2013). The Sardinian Cookbook: The Cooking and Culture of a Mediterranean Island. Agate Publishing. p. 122. ISBN 15-72-84730-1.
- Matticchio Bastianich, Lidia; Bastianich Manuali, Tanya (2009). Lidia Cooks from the Heart of Italy. Knopf Doubleday Publishing Group. p. 357. ISBN 03-07-27341-5.