Claudio Coronas and Rossana Patteri, the owners of D.O.C. Wine Bar, a little slice of Sardinia in Williamsburg, Brooklyn, wanted to bring the simple foods of his homeland to the United States. Thankfully, that includes pane carasau, a giant cracker bread served just off the grill, moistened with extra virgin olive oil and sprinkled with coarse sea salt and rosemary.
Fragrant and fragile, this delicate, super-crispy flatbread breaks into large shards with the tap of a finger, making it the ultimate edible platform for Mr. Coronas's impressive selection of Sardinian meats and cheeses. As an after-dinner treat, the warm pane is dotted with cubes of salty ricotta salata and drizzled with honey. (Who really needs chocolate when you can eat great cheese with honey?)
In Sardinia, Mr. Coronas said, it is baked in brick ovens ''by very old women.'' Traditionally, he said, shepherds took the pane to the mountains, where they worked for months. ''It lasted a long time without spoiling,'' he said. Start packing those lunchboxes.
- Andrea Strong, New York Times