Cuccalar

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Cuccalar is a traditional bread from the Valle dei Mocheni in Trentino, Italy, now made mainly in Palù del Fersina. It is an unleavened bread made from a 70/30 mix of wheat and rye flour, with lard, buttermilk and salt. The dough is rolled into discs about 1–1.5 cm thick and 14–18 cm in diameter, then baked for 5–8 minutes. It started as a summer snack for cattle herders, using lower-quality flour and the buttermilk left from butter making. Today, production has declined, but some families and local restaurants still make it, and it is protected as a prodotto agroalimentare tradizionale and listed in the Ark of Taste.