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Food & Wine

The variety of Piedmontese bread

Piedmont is one of the Italian regions where there are many types of bread.

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The bread with its various shapes and types is part of the typical products of the Cuneo area.


Typical bread varieties

The Tupunin is a natural leavening bread, produced with wheat flour, yeast, water and salt. It weighs about 70-100g, the colour of the rind is golden brown and the taste is fragrant, it has an humidity of 20-30%.

The Miche of Cuneo are natural leavening loaves, traditionally produced in Cuneo. Their name change from town to town: Paesana, Tursun, Campere, Muniè, Liber.The ingredients are: wheat flour, water, natural yeast and salt. It weighs about 500-700g, the rind is golden-brownish and it is very fragrant.

The Campagnola Buschese is a very fragrant bread, with 20-30% humidity with a golden rind. Ingredients: wheat flour, yeast, water and salt. Weight: between 130-150g. It has an elongated shape with a central cutting.

Rubatà breadsticks – ingredients: patent or plain wheat flour, yeast, water and salt. Some producers state thwy should be produced with no animal or vegetable fat, others use oil and lard. In the Mondovì area people use also milk and/or butter.

Area of production

Tupunin and miche are  produced in the whole Cuneo province.

Campagnola buschese is produced in Busca (CN), but also in other municipalities of the Cuneo province.

Rubatà breadsticks are produced in the Mondovì area and in other areas such as Chieri and Andezento (Turin).


The tradition tells that the king Vittorio Amedeo II was sick, due to an enteric infection, worsen by the bread available at the time, which although being the bred of nobles was badly cooked and insalubrious due to poor hygienic conditions. Medicins were inefficient, but the court doctor coming from the Valle di Lanzo, had a great idea: change the bread with the “pan biscotto”, thin and fragrant. The baker Antonio Brunesio created the “ghersino”, a very long and thin bread “one metre long”. The breadsticks name come from “ghersino”, because it was the small version of the “Ghersia” or “Grissia”, which was the typical loaves of the time.

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