Pane frattau

Pane frattau is a traditional Sardinian dish that was originally invented by local farmers as a way to use up old bread. It consists of the wafer-thin and crispy pane carasau flatbread which is first dunked in hot broth, then topped with tomato sauce, grated Pecorino cheese, and a poached egg. The locals say that pane frattau is an alternative to a dish of pasta because it's easier and quicker. The ingredients may vary from area to area, so tomato sauce might be replaced by sheep broth or water, while the poached eggs are not mandatory. It's recommended to serve the dish with Cannonau, a bold red wine.