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Slow Food Travel
Sprache: Deutsch
Lingua: Italiano
Language: English
Presidio Slow Food Lesachtaler Brot


Initially one of the most important cereals was oats, which in the 14th century were the most productive crop and demanded as interest on payments. Over the course of the following two centuries, however, they were replaced by rye, less vulnerable to the cold and more resistant to frosts. Rye was considered the best winter grain, and for this reason bread in the Lesach valley was traditionally made with rye flour. It was a typical country bread, compact in shape and with a thin crust, naturally leavened and made from rye flour with the addition of a small amount of wheat flour. Batches were generally baked every two or three weeks by the local families. Later, wheat took over the entire Lesachtal area, though it was rarely used for baked goods, with the exception of reindling, a typical Easter cake made with raisins, walnuts and cinnamon.

In this area, the cultivation and milling of grains and the production of bread form a closed cycle, and are often carried out by the same people. As a result, the link between the local area and the producers is very strong.