Forno Sunalle

The Urrai family is originally from Fonni the highest village in Sardinia, this small picturesque village is located on the slopes of Gennargentu.

The great experience of Vecchio Forno Sunalle in producing typical Sardinian bread is recognized by all the inhabitants of the country where in 1991 two women entrepreneurs decided to start a common project.

Sara and Maria take over an old bakery in Fonni where they have evolved continuously over the years to become the leading company in the production of Carasau Bread in Sardinia.

Thanks to the support of her husband, Sara has started several projects for the industrialization of production processes, always maintaining absolute respect for the Tradition of one of the Symbols of Sardinian excellence in the World.

A taste of wild and unspoiled Sardinia !!

Ingredients

Re-milled durum WHEAT semolina (90%), water, brewer’s yeast, salt, charcoal (1%)

Allergens: Contains gluten (durum wheat semolina)

Recommendations

To amaze you advise you to quickly wet it under cold tap water, as soon as it is softened, line a small aluminum bowl where you will cut the edges that will come out.

Put a little baking paper inside it so as not to close it during cooking and put in the oven or at 180 degrees for 10 minutes a container will come out where you can insert your dishes for a real WOOW effect.

Average nutritional values per 100g of product

• Energy 348 kcal
• Fat 1,6g, of which saturated 0,3g
• Carbohydrates 71g, of which sugars 1,5g
• Fiber 3,5g
• Protein 10,2g
• Salt 1,5g