17 Jul Pan di Sorc Presidia
It is a bread obtained from the mixture of three flours: wheat, rye and cinquantino corn (sorc in the Friulian language), a variety with a sweet flavor and a short vegetative cycle, selected so that it can be sown after the autumn-winter cereal harvest. Originally this product was kneaded at home and then taken to the community oven for baking. In the territories of Buja and Artegna there is also its sweet and spicy variant, with the addition of dried figs and wild fennel seeds, but also raisins, cinnamon and walnuts. This was prepared for the Christmas holidays and was given as a well-wishing dessert. The abandonment of the cultivation of corn with a short vegetative cycle and the change in food tastes that have occurred in recent decades have brought Pan di sorc to the risk of extinction. A project by Ecomuseo delle acque del Gemonese has allowed the reconstitution of its production chain.
Associazione produttori pan di sorc
www.pandisorc.it
Via Arrio 5, Santo Stefano | 33030 Buja | Italy
Tel. +39 331 1694015
info@pandisorc.it
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