After World War II, drawing on old recipes handed down orally, Angiolino, the village baker, decided to start again producing a loaf of bread that could last several days. At first, the needs of a mountain village that, in the 1950s, still had more than a thousand inhabitants were met. Later, thanks to the interest of some shopkeepers in Sanremo, a small distribution network was created, taking advantage of the bus service for transport.
Today, the ingredients needed for bread-making are the same as then, and type 1 soft wheat flour is still used. In addition to type 1 flour, which contributes to the golden colour of the loaf, Triora Bread is made with brewer’s yeast, salt, a dusting of bran on which the bread is placed before baking, and the ever-present water, which rises not far from Paese delle Streghe (Town of the Witches). >>>