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Pan di sorc is a sweet and spicy type of bread made with three kinds of flour: corn (“sorc” in Friulian language), wheat and rye. Dried figs, wild fennel seeds, raisins, cinnamon and nuts are then added to the dough.

It is a true piece of local history, rediscovered by a group of producers who have recently resumed the cultivation of that very special type of corn. The latter is actually called “cinquantino”, since it matures in fifty days and is usually harvested in August.
Pan di Sorc is a typical speciality of Gemona and its hinterland.

This product was born from trade practices and immigration of the locals to the bordering Habsburg Empire. As it goes, dietary habits and recipes used to be widely exchanged between the two countries, and soon Pan di Sorc became a highly appreciated treat to offer at parties and special events.

The cultivation of that special corn was discontinued at some point in the past, so in the 1960s Sorc Bread was marketed in a sweet and a salty version. The official Slow Food certification is easily recognizable by the brand logo with a host embedded in the crust. This type of bread is currently promoted also by the Ecomuseum of Gemonese waters.

Pan di Sorc can be enjoyed on June 13th, when the city of Gemona holds a festival, celebrating its patron Saint Anthony of Padua.

This post is also available in: Italiano (Italian)