Tradition is a good thing in the Alps when it allows an entire village, Villar d'Arène, and a few lucky tourists to light a wood-fired oven to make and enjoy the famous Pain Bouilli during the Pô-Buli festival. A 5kg loaf made once a year, before the cold winter months, from rye flour and boiling water, baked in a wood-fired oven for 7 hours. A bread that keeps for several weeks, even months. Families also use the oven to bake other specialties, such as cabbage pie. A village festival that perpetuates an ancestral tradition over a weekend at the end of October.

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