Pane Frattau is widely considered the ultimate comfort food and a complete first course within Sardinian culinary history. Born out of frugality and resourcefulness, this dish repurposes leftover dry sheets of Pane Carasau. The preparation involves briefly dipping the crisp bread sheets into hot, savory sheep’s broth (brodo di pecora) to soften them. They are then layered neatly on a plate, alternating with rich tomato sauce and freshly grated, sharp Sardinian pecorino cheese. To crown this masterpiece, a perfectly poached egg (uovo in camicia) is placed right on top. When the yolk is broken, it melts into the layers below, creating an explosion of hearty, rustic flavors that warm both the heart and the palate.