The Pergamena di Pane is a thin, crisp cracker that hails from Sardegna. They take their name from the Italian word pergamena or parchment paper, which recalls the paper-like aspect of this crispbread. They are also known as pane guttiatu, or 'sheet music bread,' made with water, semolina, sea salt, yeast, and olive oil. With a golden aroma that recalls freshly baked bread and perfectly crisp, flakey layers, these flavorful crackers are an ideal accompaniment to Eataly's selection of cheese, salumi, and extra virgin olive oil.

The dough obtained from flour, yeast and a few other simple ingredients, is left to stand for a total of 24 hours during which the slow process of rising takes place. Afterwards the dough is passed through special rollers forming a very thin sheet of pastry layered on top of another which, once baked, gives the crackers their characteristic crispiness.