Parco Nazionale della Val Grande

Coimo brown bread has very ancient origins. In the past, it was produced with buck wheat flour, while today it is produced with rye wholemeal flour (80-90%), wheat flour, water, salt, yeast, and brewer's yeast. The loaf of bread has a round and flat shape, a dark brown crust, and compact soft part. Its size is of about 700/800 g, the taste fragrant and marked. It is produced in Coimo, country hamlet of Druogno (VB) in Vigezzo Valley.