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Lovevda – Sito ufficiale del Turismo in Valle d’Aosta
Lovevda – Sito ufficiale del Turismo in Valle d’Aosta
Lovevda – Sito ufficiale del Turismo in Valle d’Aosta
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      • Downhill skiing
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    • Children
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    • Culture
      • Roman Architecture
      • Castles
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      • Where to eat
      • Recipes
      • Food events
      • Farms open to visitors
    • Nature
      • Gran Paradiso national park
      • Mont Avic natural park
      • Nature reserves
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      • Natura 2000
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      • Pré-Saint-Didier spa
      • Saint-Vincent spa
      • Wellness centres
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    • Home
    • Sports
      • Downhill skiing
      • Off-piste skiing
      • Ski touring
      • Cross-country skiing
      • Snowshoes
      • Ice Activities
      • Summer sports
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    • Events
    • Children
      • Having fun
      • Sport
      • Culture
      • Nature
      • Workshops
    • Culture
      • Roman Architecture
      • Castles
      • Churches
      • Museums
      • Tradition
    • Food and wine
      • Wine
      • Products
      • Where to eat
      • Recipes
      • Food events
      • Farms open to visitors
    • Nature
      • Gran Paradiso national park
      • Mont Avic natural park
      • Nature reserves
      • Botanical Gardens
      • Natura 2000
      • Mines
    • Wellness
      • Pré-Saint-Didier spa
      • Saint-Vincent spa
      • Wellness centres
    • Offers
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      • Tourist areas
      • Giants of the Alps
      • Cable cars to the 4,000’ers
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      • Coming by train
      • Coming by coach
      • Coming by plane
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Departure date can't be less than arrival or vice-versa

Lo pan ner - Black bread festival

Wine and gourmet festivals

Discover

Lo pan ner - Black bread festival

26 October 2024 - 27 October 2024

Le programme des fours sera disponible ici

Contact

BREL Ufficio regionale Etnografia e Linguistica
016543386 brel@regione.vda.it


The ovens in the villages of many municipalities in the Aosta Valley will light up on to bake the traditional black bread on the occasion of the "Lo Pan Ner" festival.

Ovens and black bread
Many Aosta Valley villages have at least one community oven, where in the past families used to take turns baking rye bread for their personal consumption, usually once a year, at the beginning of winter.

Simple bread, made with slightly leavened wheat and rye, good for feeding families isolated for many months through the winter season. Chestnuts, cumin, and dried fruit would sometimes be added to the traditional rye flour bread.

When eaten fresh, it has a delicious fragrance, but in the past it was preserved on special wooden racks, known as “Ratelë”, for several months. A special tool was needed to break this bread, a sort of guillotine called “copapan” still in use today. The preserved bread had to be dipped in broth, warm milk, or sauce from meat cooked for a long time. Like many traditional Aosta Valley dishes, it was treated to have a long shelf life.

Some ovens have been restored and are still in use today: an opportunity for local social gatherings and handing down local traditions.
All the ovens of the participating towns and villages are geolocated on the event website.

 

 

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See also

Black bread from the Aosta Valley
Black bread from the Aosta Valley

Various localities

Bakery products

The "pan ner", literally black bread, is obtained from the mixture of rye flour and wheat flour in variable percentages: the rye must be predominant, at least 60% of the total dough. For the dough, water, yeast and salt are added to the flours.

Black …
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Page edited by

Assessorato al Turismo, Sport, Commercio

Autononous region of Aosta Valley

Regione Autonoma Valle d’Aosta
Région Autonome Vallée d’Aoste

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