The dark bread from Coimo

The dark bread from Coimo plays an important part in the cuisine of the Vigezzo Valley. It is produced using rye flour from the valley and used to be baked only twice a year. It was the gift from baby Jesus to the children.

In Coimo, it is still prepared in a traditional way today, as is the round loaf crescenzin, to which nuts, figs and raisins are added.

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