Triora Bread
In the past, Triora was known as the breadbasket of the Republic of Genoa and had a single communal oven in Vico del Forno; bread was baked for each family once a week in the communal oven. Today, Triora bread is produced by a single bakery, which makes it using traditional methods for all of western Liguria and southern Piedmont. The bread is made with Type 1 flour and bran, left to rise overnight with lukewarm water and salt; the following day, more yeast and flour are added to the dough. After resting for a few more hours on a layer of bran, the loaves—which are flat and wide and weigh about 850 gr after baking—are baked in a hot oven. Once baked, the loaves feature a square-shaped indentation on their crust.
It can be served with a wide variety of dishes and is particularly good when sliced and spread with bruzzo. It has a long shelf life and can be eaten fresh for about a week after production.
Triora Bread
