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About
A traditional and dense local bread from the Verbano-Cusio-Ossola cuisine, made with rye flour, walnuts, and raisins. It was historically served during special occasions in alpine Italia.
Flavors, dishes and restaurants
Cuisine
Credenzini bread is a nutritious recipe designed to provide energy during the harsh winter conditions of the Verbano-Cusio-Ossola region. The rich inclusion of walnuts and raisins gives the bread a slightly sweet and nutty flavor profile typical of northern Italia. Check the Harita section to find local bakeries producing it.
Ingredients
- 500g rye flour
- 150g walnuts (coarsely chopped)
- 100g raisins
- 20g fresh yeast
- 300ml warm water
Preparation
- Mix the rye flour and yeast with warm water to knead a soft dough.
- Leave the dough to ferment at room temperature for about an hour.
- Incorporate the coarsely chopped walnuts and raisins evenly into the fermented dough.
- Shape into small loaves and bake in a stone oven until the crust is crispy.
Practical notes before you go
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