It is called carta da musica in Italian, meaning 'sheet music', in reference to its large and paper-thin shape, which is said to be so thin before cooking that a sheet of music can be read through it.

The bread is thin and crisp, usually in the form of a dish half a meter wide.

The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry.

The bread can be eaten either dry or wet (with water, wine, or sauces).

Remains of the bread were found in archeological excavations of nuraghes (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BCE.