It is quite difficult for me to describe "pane frattau". It is the quintessential Sardinian dish: to me means home. Sic et simpliciter. Simplicity is actually they key word of this meal: few ingredients, attention to details and timing. That is about it. To cook this dish in Prague, and cook it properly, is not easy. Luckily i got hold of the right basic ingredients ( such as pane carasau, the typical Sardinian flat bread) and, with the help of my friend Nina (a fantastic hair stylist with a joyful and contagious passion for good food), i gave myself the present of a little trip back to the roots.