V-ZUG Inspirations Magazine - Magazine - Page 65
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THE SHEPHERD’S DONUT
Roggenringbrot is a traditional variety of rye bread. In Val Poschiavo, it is called brascidèla or paun dal Puschlav. Its ring
shape allowed the bread to be threaded onto a stick and hung in a dry room to harden during the winter months, out of
mice’s reach. Anis was added to the dough to make it tastier and more resistant to fungi and bacteria. Long-lasting and
easy to transport, shepherds took it with them as summer provisions during transhumance to the mountain pastures.
SCULPTED IN DOUGH
