The festival is dedicated to the delicious rye bread that stands apart from normal black bread thanks to the presence of chestnuts, walnuts, dried figs, sultanas and, sometimes, even some chocolate shavings. In patois (dialect) it simply means “bread that is a little smaller and a slightly special”. In the past this bread was prepared in December.
During the event, demonstrations are given on how to knead and bake this traditional bread. The village of Hône, in the lower Valle d’Aosta, celebrates Valle d’Aosta’s ancestor of panettone, the Micòoula, in a traditional local food and wine occasion that has been running for years. Originally it was nothing more than traditional bread with chestnuts, typically found in the Champorcher valley and already well known in Medieval times; later enriched with other ingredients, it took its place as a sweet used at Christmas time, destined to liven up the winter social gatherings that followed on, in the village of Hône.
The little market, main event of the festival that celebrates the rediscovery of this enjoyable dish, takes place on the 8th December starting in the morning.
During the whole day the inhabitants of Hône will show how to knead and to cook the bread.
Micòoula Festival
Micòoula Festival
