Parks.it Homepage
 

Products: Bread

A borderland between Piedmont and Lombardy, the valleys of Ossola area including Val Grande had and still have an important cold cut tradition: in the past, they were famous for the ham obtained from pigs and goats, for their salami and dried beef, for mortadella. The valley was famous for the pigs bred in a wild state that, during the summer, were brought to the summer pastures with a ring in their nose, so that they could not damage the pastures while rooting around. Cheese-making is an even more ancient tradition, documented before the year 1000. Ossolano d'Alpe cheese (whole milk) and Ossolano or Mezzapasta or Spress cheese (partially skimmed milk) are important products. Also very good goat's milk cheese is produced. Goat breeding, taking place for at least eight-nine months a year in the pastures, is also important for the production of meat and cold cuts. Last but not least, bread production (the most ancient are Coimo brown bread and pan dolce), as well as honey, mushrooms, and berries are worth a mention. The latter are used to prepare top-quality jam.
The Park Authority combines the safeguard of its environmental and cultural heritage with the safeguard of its local products promoted, among the other things, through the gastronomy festival "I Sentieri del Gusto", a traditional event held every autumn in the Province of Verbano Cusio Ossola.

Local ham from Valle Vigezzo
Local ham from Valle Vigezzo
Found 1 results (Sort order: Category > Product)
Coimo Brown Bread
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...
Category: Bread
share-stampashare-mailQR Codeshare-facebookshare-twitter
© 2024 - Ente Parco Nazionale Val Grande