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Cuccalar
Type	Bread
Place of origin	Italy
Region or state	Trentino
Main ingredients	wheat flour, rye flour lard, buttermilk, salt

Cuccalar is a typical bread from the Valle dei Mocheni in the Autonomous Province of Trento.^[1] Once widespread throughout the valley, today it is produced almost exclusively in the municipality of Palù del Fersina;^[2]^[3]^[4] it is protected as a prodotto agroalimentare tradizionale^[5] and is also listed in the Ark of Taste.^[3]^[6]

History

In the past, cuccalar was mainly prepared in summer, as a snack for the boys who pasture their cattle.^[2]^[3]^[4]

It was a poor bread,^[2] made with the worst quality flour and the by-product from butter production, buttermilk. With time the production was almost lost, and it only remains in some families and in some restaurants in the area of Palù del Fersina.^[3]^[4]

Recipe

It is an unleavened bread, made from wheat and rye flour (in a 70/30 ratio), lard, buttermilk and salt. The dough is rolled out into discs about 1–1.5 cm (0.39–0.59 in) thick and 14 to 18 cm (5.5 to 7.1 in) in diameter and then baked in the oven. Baking is rather quick: 5–8 minutes.^[1]

References

^ ^a ^b Atlante dei Prodotti Tradizionali del Trentino (PDF) (in Italian). Trento: Artimedia. 2012. p. 113. Retrieved 2023-04-27.
^ ^a ^b ^c "Il cuccalar: il pane povero del Trentino" (in Italian). 2010-11-25. Retrieved 2023-04-25.
^ ^a ^b ^c ^d "Cuccalar - Ark of taste". Retrieved 2023-04-27.
^ ^a ^b ^c "Cuccalar - Arca del Gusto" (in Italian). Fondazione Slow Food. Retrieved 2023-04-27.
^ "Ventunesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali. Allegato 1" (in Italian). 2021-02-15. Retrieved 2023-04-27.
^ "Prodotti dell'arca del gusto Slow Food Trentino Alto Adige Südtirol" (in Italian). Slow Food Trentino Alto Adige Südtirol. Retrieved 2023-04-27.

Italian breads

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Leavened	Crescentina modenese Focaccia
Unleavened	Crescia Cuccalar Farinata Pane carasau Piadina

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