Riserva Speciale del Sacro Monte di Domodossola

It is the most ancient bread of the valley, originally linked to the small village of Druogno. Nowadays it is produced in all the bakeries of the Ossola area. A rustic bread, with a brown, almost black crust and a brown dough. It is produced with wholemeal rye flour (80-90%), common wheat flour, water, salt, and leaven (and a bit of brewer's yeast). The traditional recipe does not add fats or additives. Coimo black bread has a round and flat shape (no more than 3-4 centimeters) and a weight of about 7-8 hectograms for each mould.