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The Triora Bread

“No bread chimes with tomato like that of Triora. They are made for each other. Since the origin of the world, they have been created to get together.” This is how the writer Rosella Postorino celebrates the Triora bread in her book “Uphill sea. From Sanremo to Dolcedo”. The bread, so romantically described, has its roots in Triora, village of Valle Argentina, known to be the home of witches par excellence. The name of the village originates from “tria ora” (three mouths), that is Cerberus’ jaws that would traditionally represent the three products on which the local economy was formerly based: wheat, chestnuts and vine.

After the World War II, referring to ancient recipes handed down orally, Angiolino Asplanato, Triora baker, decided to resume the production. The raw materials were those coming from the territory: the water of the Alpine springs and the wheat that was abundant in Valle Argentina. The cutting was, as it is still today, that of the mountain bread: 500 grams or a kilo  loafs, recognizable for the typical round and large shape, golden inside and crispy outside and covered with a bran sprinkle on which the bread is laid before being baked. The main ingredient of  the Triora Bread, included in the  national list of Traditional Food Products (PATs) , a  kind of quality  mark granted by the  Ministry, is  the type 1 flour, richer in fibres, vitamins and mineral salts than refined flours.

If you are not lucky enough to be in Triora on an afternoon during the week and eat it directly in the Asplanato’s bakery, still hot from the oven, you can find it in many stores scattered in the main places of the Ligurian Riviera and inland.

[Ilaria Grigoletto]

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