French
DeutschPane frattau
 A plate of pane frattau | |
| Alternative names | Pani frattau, pane fratau |
|---|---|
| Type | Main course |
| Place of origin | Italy |
| Region or state | Sardinia |
| Main ingredients | pane carasau, mutton broth, tomato, pecorino, egg |
Pane frattau (also pani frattau or pane fratau)[a] 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]
Preparation
[edit]The dish consists of alternating layers of pane carasau (usually soaked in water,[4] or vegetable[5] or mutton[6] broth)[b] and tomato sauce, topped with grated pecorino cheese and a poached egg.[7] The yolk of the egg should be liquid, and it is typically spread over the top of the bread before consuming it.[4]
Origin
[edit]According to a legend,[5] 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.[8] 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.[5] In the 19th century, pane frattau is mentioned by Grazia Deledda in her writings.[8]
Notes
[edit]- ^ Pani is the word for "bread" in Campidanese Sardinian, while pane is the corresponding word in Logudorese Sardinian and in Italian.
- ^ Mutton broth is traditionally used in the northern region of Gallura.[3]
References
[edit]- ^ Pizzileo, Federico (2022-10-28). "Pane frattau: origini". Panorama.
- ^ Ephanov, Nikita (2023-07-14). "How Sardinia's Pane Frattau Traditionally Made Delicious Use Of Leftover Flatbread".
- ^ a b "Il Pane Frattau, un piatto per tutte le stagioni" (in Italian). Viaggi del Gusto. 2021-04-10.
- ^ a b Piovani, Sandro (2017-11-30). "Pane frattau firmato Mesina". Gazzetta di Parma (in Italian).
- ^ a b c "Pane frattau: la ricetta della tradizione col pane carasau" (in Italian).
- ^ "Pane Frattau - Sardinia Style Lasagna". Travel Motus. 2024-04-20.
- ^ Todorovska 2013.
- ^ a b Fancello, Giovanni. "Pane frattau" (in Italian). Taccuini Gastrosofici.
- 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.