The Pane Frattau at Nu pizzeria serves as a profound introduction to the pastoral soul of Dorgali, where ancient Sardinian ingredients are reimagined with technical finesse. This traditional dish features layers of crisp pane carasau, briefly dunked in hot broth and smothered in a vibrant tomato sauce and sharp pecorino cheese, topped with an expertly poached egg. The wood-fired oven is the heart of the operation, producing pizzas with a slow-fermented dough that boasts a complex, yeasty aroma and a blistered, airy crust. Signature toppings include local wild boar sausage and smoked provola, creating a robust flavor profile that is deeply rooted in the surrounding mountains. The technique of long maturation ensures a light, digestible base that provides a resilient crunch. The scent of burning oak and Mediterranean herbs permeates the space, while the texture of the melted cheese and the snap of the crust offer a compelling sensory contrast in every slice.