Bread of Triora
In the 50s, Angiolino, baker of the village of Triora, decided to start the production of a loaf made exclusively with local wheat, which could last several days
Today, the ingredients necessary for baking are the same as then and, in particular, we continue to use type 1 soft wheat flour, characterized by a high fiber content and a greater presence of vitamins and minerals compared to refined flours.
In addition to the type 1 flour, which contributes to the brownish color of the loaf, the bread of Triora is prepared with brewer’s yeast, salt, a sprinkling of bran on which the bread is laid before baking and the inevitable water that springs not far from the Witches’ Village.
Today, the bread of Triora is found in 1 kg and 0.5 kg loaves and can be purchased directly at the bakery in Triora or in the numerous stores scattered throughout the main towns of the Ligurian Riviera and its inland.
