Riserva Naturale Speciale del Sacro Monte Calvario di Domodossola
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Coimo Black Bread
PAT - Traditional Agri-Foodstuffs
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.
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