Coimo Brown Bread
Coimo brown bread has very ancient origins. In the past, it was produced with buck wheat flour, while today it is produced with rye wholemeal flour (80-90%), wheat flour, water, salt, yeast, and brewer's yeast. The loaf of bread has a round and flat shape, a dark brown crust, and compact soft part. Its size is of about 700/800 g, the taste fragrant and marked. It is produced in Coimo, country hamlet of Druogno (VB) in Vigezzo Valley.
Coimo brown bread
(photo by: Marco Albizzati)
Coimo brown bread
(photo by: Archivio Parco Nazionale Val Grande)
