| Cuccalar | |
| Country: | Italy |
| Region: | Trentino |
| Type: | Bread |
| Main Ingredient: | 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]
In the past, cuccalar was mainly prepared in summer, as a snack for the boys who pasture their cattle.[3]
It was a poor bread, 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]
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- thick and 14to in diameter and then baked in the oven. Baking is rather quick: 5–8 minutes.[1]