Pan di Sorc, a round, sweet and spicy bun, was traditionally baked by families in Gemona for the Christmas festivities. This bread is made with a mixture of Cinquantino corn, rye and wheat flour, enriched with dried figs, sultanas and fennel seeds. The dark crust contrasts with the yellow, fragrant crumb, perfect for both sweet and savoury dishes, often served with regional cured meats. The Water Ecomuseum of Gemona and the Slow Food programme have recovered and promoted this traditional food, encouraging its appreciation and sustainable production.
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