Description: Bread produced with corn and rye flour of the whole type, lightly sifted in the bakery and from mills and watermills (with stone millstones) in the region.

Description: Bread made from yellow corn flour with salt and baker's yeast. It comes in two sizes: large, with a diameter of 12 to 15 cm and a weight of 800 g, and a small one, with a diameter of 10 to 12 cm and a weight of 400 g.

Description: It comes in two sizes, depending on whether the dough is shaped in a bowl or a scuttle. The large size (molded into a bowl) weighs from 8 to 9 kg, has a diameter of 30 cm and a height of 15 cm. The small size (molded in a shield) weighs 1 kg and has a di-ameter of 10 cm and a height of 15 cm.

Description: Bread made with corn and rye flour, in variable proportions, according to the region, but which oscillate between 2/3 of corn for 1/3 of rye and 1/2 of corn for 1/2 of rye. Bread is lighter or darker depending on the percentages of flour. It is a slightly acidic bread with a moisture content of about 40%. It has a rounded shape and weighs between 1 and 4 kg.

Description: Cake made from wheat flour and eggs. Its ingredients are flour, eggs, baker's yeast, brandy, olive oil, ascorbic acid, salt and water. It is manufactured with 0,5 kg, 1 kg, 1,5 kg and 2 kg and therefore with different sizes:

Length (cm) Width (cm)
large 45 to 55 45 to 55
medium 30 to 35 10 to 12
small 20 to 25 8 to 10

Description: Small balls, about the size of a closed fist, made of bread dough, to which lard can be added, and which go into the oven only in flour.