{"id":13648,"date":"2021-02-23T15:27:25","date_gmt":"2021-02-23T14:27:25","guid":{"rendered":"https:\/\/www.macinazionelendinara.it\/micooula-christmas-bread-from-the-aosta-valley\/"},"modified":"2023-03-01T15:38:49","modified_gmt":"2023-03-01T14:38:49","slug":"micooula-christmas-bread-from-the-aosta-valley","status":"publish","type":"post","link":"https:\/\/www.macinazionelendinara.it\/en\/micooula-christmas-bread-from-the-aosta-valley\/","title":{"rendered":"Mic\u00f2oula, Christmas bread from the Aosta Valley"},"content":{"rendered":"<h3>The mic\u00f2oula is a typical Christmas bread from H\u00f4ne, a village in the Aosta Valley and is the ideal recipe to make with our Ryecorn blend (type &#8220;1&#8221; wheat flour, rye flour and toasted corn germ).<\/h3>\n<div id=\"attachment_13649\" style=\"width: 329px\" class=\"wp-caption alignleft\"><img data-opt-id=2080860209  fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-13649\" class=\"wp-image-13649\" src=\"https:\/\/mlugvggnxruj.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg\" alt=\"amis della micooula\" width=\"319\" height=\"319\" srcset=\"https:\/\/mlugvggnxruj.i.optimole.com\/w:550\/h:550\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 550w, https:\/\/mlugvggnxruj.i.optimole.com\/w:300\/h:300\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 300w, https:\/\/mlugvggnxruj.i.optimole.com\/w:80\/h:80\/q:mauto\/f:best\/dpr:2\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 80w, https:\/\/mlugvggnxruj.i.optimole.com\/w:36\/h:36\/q:mauto\/f:best\/dpr:2\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 36w, https:\/\/mlugvggnxruj.i.optimole.com\/w:180\/h:180\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 180w, https:\/\/mlugvggnxruj.i.optimole.com\/w:100\/h:100\/q:mauto\/f:best\/dpr:2\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg 100w\" sizes=\"(max-width: 319px) 100vw, 319px\" \/><p id=\"caption-attachment-13649\" class=\"wp-caption-text\">Foto dal sito https:\/\/www.amisdelamicooula.it\/<\/p><\/div>\n<p>Since 2008, a local association, the Amis della Mic\u00f2oula, has decided to enhance this black bread with an unmistakable taste, which in the local dialect means &#8220;a little bit special bread&#8221;.<\/p>\n<p>The aim of the members of the association is to rediscover the local tradition, to recover the fields and rural buildings &#8211; such as the mills, the ovens, the dryers &#8211; to re-evaluate the villages, the return of young people to their origins and above all the involvement of the whole community project linked to the territory.<\/p>\n<p>We are fascinated by these local projects that take us back to the ancient with the awareness of the contemporary.<\/p>\n<p>Below is the recipe, dedicated to the artisans who use our blend and who wish to try their hand at Mic\u00f2oula.<br \/>\nCompared to the traditional recipe we have replaced the doses of wheat flour and rye flour with our Ryecorn.<\/p>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<p>Ryecorn Wheat Core &#8211; Type &#8220;1&#8221; flour, rye flour, toasted corn germ<\/p>\n<p>2 kg Ryecorn, 50 grams of yeast, 400 grams of boiled chestnuts, 150 grams of raisins, 100 grams of walnuts, 250 grams of dried figs, 1 liter of warm water, salt to taste.<\/p>\n<p>Method:<\/p>\n<p>Mix the Ryecorn with warm water, salt and yeast, and then knead.<\/p>\n<p>Traditionally the mixing process is done by hand, in a wooden container. Always by tradition, cooking should be done in a wood oven, as H\u00f4ne&#8217;s friends teach.<\/p>\n<p>When the dough is ready, let it rest by covering it, then add the dried fruit and knead again.<\/p>\n<p>Once this is done, long dough salamis are created which will then be cut and, with a movement of the hands, round spheres are created, about the size of an open hand.<\/p>\n<p>Each loaf will have different dimensions and weight, since the process is carried out by hand without the aid of any machine; at this point, the loaves are baked.<\/p>\n<p>After about 1 hour, the loaves are removed from the oven. To understand if the loaves are cooked to perfection, you need to beat them with your knuckles on the bottom: if they emit a dark and full sound, then cooking is the right one.<\/p>\n<p>After beating, the loaves should be left to rest in a wooden container, until cooling, to ensure that the moisture still inside the loaf goes away.<\/p>\n<p>Perhaps the most important trick is to salt the loaves, since they must not have any traces of sugar.<\/p>\n<p>&nbsp;<\/p>\n<p>Fonti: Turismo.it, italianfoodexperience.it, amisdelamicooula.it<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The mic\u00f2oula is a typical Christmas bread from H\u00f4ne, a village in the Aosta Valley and is the ideal recipe to make with our Ryecorn blend (type &#8220;1&#8221; wheat flour, rye flour and toasted corn germ). Since 2008, a local association, the Amis della Mic\u00f2oula, has decided to enhance this black bread with an unmistakable [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13649,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[286,98],"tags":[],"class_list":["post-13648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mic\u00f2oula, Christmas bread from the Aosta Valley - Macinazione Lendinara<\/title>\n<meta name=\"description\" content=\"Mic\u00f2oula is a Christmas specialty from Val d&#039;Aosta perfect to be made with our Ryecorn together with chestnuts, walnuts and raisins.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.macinazionelendinara.it\/en\/micooula-christmas-bread-from-the-aosta-valley\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mic\u00f2oula, Christmas bread from the Aosta Valley - Macinazione Lendinara\" \/>\n<meta property=\"og:description\" content=\"Mic\u00f2oula is a Christmas specialty from Val d&#039;Aosta perfect to be made with our Ryecorn together with chestnuts, walnuts and raisins.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.macinazionelendinara.it\/en\/micooula-christmas-bread-from-the-aosta-valley\/\" \/>\n<meta property=\"og:site_name\" content=\"Macinazione Lendinara\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-23T14:27:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-01T14:38:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mlugvggnxruj.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/www.macinazionelendinara.it\/wp-content\/uploads\/2020\/12\/IMG_1214-550x550-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"550\" \/>\n\t<meta property=\"og:image:height\" content=\"550\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"diada\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"diada\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/\"},\"author\":{\"name\":\"diada\",\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/#\\\/schema\\\/person\\\/17198bd34d47307f9021b6bb54f12d34\"},\"headline\":\"Mic\u00f2oula, Christmas bread from the Aosta Valley\",\"datePublished\":\"2021-02-23T14:27:25+00:00\",\"dateModified\":\"2023-03-01T14:38:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/\"},\"wordCount\":465,\"image\":{\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\/\\/www.macinazionelendinara.it\\/wp-content\\/uploads\\/2020\\/12\\/IMG_1214-550x550-1.jpg\",\"articleSection\":[\"Bread\",\"Recipes\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/\",\"url\":\"https:\\\/\\\/www.macinazionelendinara.it\\\/en\\\/micooula-christmas-bread-from-the-aosta-valley\\\/\",\"name\":\"Mic\u00f2oula, Christmas bread from the Aosta Valley - 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