Pane Carasau & Pecorino Tasting in the Barbagia

The Pane Carasau & Pecorino Tasting is run by a Barbagia food cooperative and focuses on the two pastoral staples of inland Sardinia: pane carasau, the wafer-thin, double-baked shepherd's bread, and Pecorino Sardo DOP sheep's cheese. The two-hour experience visits a village bakery and dairy near Nuoro, where guests see how the round sheets of carasau are baked, separated and returned to the oven until crisp, and how pane guttiau is made by brushing the bread with olive oil, salt and rosemary. The guided tasting moves through fresh and aged pecorino, the oiled pane guttiau, local bitter corbezzolo (strawberry-tree) and mild wildflower honeys, and a glass of Cannonau to round things off, balancing savoury cheese and bread with the sweetness of the honey. The roughly €30–50 per person covers the bakery and dairy visit, the guided tasting and the glass of wine; transport to the village and any products purchased are not included. Groups are small and the pace gentle, with producers explaining the shepherding background of each food and the role these long-keeping staples played in pastoral life. The session runs in Italian, often with some English. As a shorter, lighter experience than a full lunch, it suits visitors wanting an introduction to Barbagia food without a multi-course meal, and pairs well with a wider tour of the Nuoro area. Aside from the wine, the tasting is largely vegetarian and straightforward for non-meat eaters, though it is centred on dairy, and honey and cheese can usually be bought from the producers to take home.