V-ZUG Inspirations Magazine - Magazine - Page 57
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A rustic bread with a crunchy crust and an aromatic crumb from the canton of Ticino, Vallemaggia bread is
said to have been created in 1969 in Ascona by the legendary Swiss baker Nereo Cambrosio, by kneading
rye and semi-white flour with a portion of sourdough left over from the production of panettone. Today,
the original recipe remains a mystery, so each baker has their own, peculiar way of making it.
