In the month of Christmas, the town of Hone, in the lower Aosta Valley, celebrates tasty Micooula ', the ancestor of the local cake, with a four-day festival including shows and tastings.
aim of the event and 'enhance and renew the tradition of preparing the' Micooula ', a tasty rye bread that is different from normal bread for the presence, among the ingredients, chestnuts, walnuts, dried figs, raisins and also scales or bits of chocolate. This ancestor of the modern panettone (Whose name in the 'patois' simply means 'bread a bit' more 'and a little bit' special ') originally was not that old bread with chestnuts, typical of the valley and Champorcher already' known in medieval times; then enriched in the ingredients, and 'set as sweet holiday' season, intended to delight even the next winter nights in the village of Hone. The
15 / edition of the 'de Feuhta' the Micooula ', scheduled from 5 to 8 December, will propose' animations, concerts and shows, but above all 'baked' everyday of the delicious sweet, until the 8th of December The highlight of the event, with the opening of the market for articles and products crafts, demonstrations and cooking Micooula mixing, tasting and sales of the sweet spot in the stands of pro. (ANSA).
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