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.
[2][3][4] It was a poor bread,[2] made with the worst quality flour and the by-product from butter production, buttermilk.
With time the production was almost lost, and it only remains in some families and in some restaurants in the area of Palù del Fersina.
[3][4] It is an unleavened bread, made from wheat and rye flour (in a 70/30 ratio), lard, buttermilk and salt.