Photo: Wikimedia Commons
A festival for tira, a De.Co.-recognized local specialty born from a Napoleonic-era legend: after the nearby Battle of Millesimo in the late 1700s, French soldiers foraging for food forced a farmer named Gepin to hide his fresh sausages inside a trough of rising bread dough. Once the soldiers left, Gepin found the sausages wrapped in leavened dough and baked them as they were — an elongated wood-fired loaf studded with sausage meat, still made to the same recipe today.
