Cestino di Pane Carasau con Zucchine Trifolate e Fonduta di Parmigiano

Cestino di Pane Carasau con Zucchine Trifolate e Fonduta di Parmigiano is a composed Italian dish that marries the crisp, paper-thin Sardinian flatbread Pane Carasau with tender sautéed zucchini (zucchine trifolate) and a creamy Parmesan fonduta. The name “cestino” (little basket) refers to the way the bread is often shaped or used as a base to cradle the vegetables and cheese. The trifolatura technique—slicing and gently cooking zucchini with garlic, olive oil, and often parsley—draws from classic Italian contorni, while the fonduta elevates the dish with a velvety, nutty richness.

Key ingredients include high-quality Pane Carasau, which must remain shatteringly crisp; fresh, firm zucchini; extra-virgin olive oil; plenty of Parmigiano-Reggiano; and a touch of butter or cream for the fonduta. A great version balances textures: the brittle bread against the soft, silky zucchini and the luxurious, smooth fonduta. The dish’s success hinges on not over‑sautéing the zucchini (they should retain a slight bite) and ensuring the fonduta is just fluid enough to coat but not runny.

Regional variations exist: in some interpretations, the fonduta is made with pecorino sardo for a sharper, more Sardinian profile, or fresh herbs like basil or mint are added to the zucchini. In Tuscany, where the dish is encountered, the fonduta often leans toward Parmigiano alone. A notable venue serving this dish is Osteria Saltina in Firenzuola, Italy, as highlighted by the culinary guide Sentieri Golosi. There, the combination pays homage to both Sardinian bread traditions and the bountiful summer produce of the Apennines, delivering a refined yet rustic plate.