Moreover,
Valais rye bread, ancestral tradition:
The Valais rye bread could have lost its PDO. In addition, In question, not the raw material, but the infrastructure to transform it. Moreover, The last Valais mill allowing this process had closed in July 2024. However, for bread to obtain the PDO, the rye must be cultivated and ground in Valais. Consequently, A year later, this product no longer has to fear for its protected designation of origin. For example, In early July, a brand new mill, owned by the Minoteries SA group, was inaugurated in Riddes. What save an ancestral tradition.
Round in the flat bottom. with a cracked appearance, with its brown-gray color, the rye bread is recognizable among a thousand … for centuries. The first written traces of its production, in Valais, date back to 1209. This tradition is therefore more than eight hundred years. “And certainly valais rye bread, ancestral tradition a little more …” underlines Brigitte Gabbud, the director of the interprofession of the bread of rye Valaisan Aop. If it is impossible today to prove it, several elements come to attest this supposition. The rye pushed in Europe already at the Bronze Age. And his breading is attested in Roman times. Why would it be different in Valais?
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valais rye bread, ancestral tradition — Valais rye bread, ancestral tradition: The Valais rye bread could have lost its PDO. In question, not the raw material, but the infrastructure to transform it. The last Valais mill allowing this process had closed in July 2024. However, for bread to obtain the PDO, th.
Valais rye bread, ancestral tradition
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