Cuccalar

Cuccalar
Type	Bread
Place of origin	Italy
Region or state	Trentino
Main ingredients	wheat flour, rye flour lard, buttermilk, salt

Place of originItaly

Region or stateTrentino

Cuccalar is a typical bread from the Valle dei Mocheni in the Autonomous Province of Trento.^[1] Once widespread throughout the valley, today it is produced almost exclusively in the municipality of Palù del Fersina;^[2]^[3]^[4] it is protected as a prodotto agroalimentare tradizionale^[5] and is also listed in the Ark of Taste.^[3]^[6]

v t e Bread
Types	Brown bread Bun Flatbread Hearth bread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Shortening Sugar Water
Equipment	Oven Alveograph Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Breadcrumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

Recipe