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 !!
Re-milled durum wheat semolina, water, olive oil (10%), brewer’s yeast, iodized salt (1%) Allergens: Contains gluten (durum wheat semolina)
Sunalle Oven iodine guttiau bread is made with Presal iodized salt, which is called “protected” because it maintains the level and characteristics of iodine even after cooking. ⠀ 100 g of Guttiau Bread contributes to 35% of the daily requirement of an adolescent or adult. Excellent heated in the oven for a few seconds.
Average nutritional value per 100g of product
- Energy 427 kcal
- Fat 13,4g, of which saturated 2,1g
- Carbohydrates 62,8g, of which sugars 1,5g
- Fibers 3,7g
- Protein 11,9g
- Salt 1,1g