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RovigoStand:ROVIGO Ricetto, Cornetto, Copia The area called Polesine was near Padova, Ferrara, Mantova, Verona and Venice,
towns which had many traditions and different types of bread. Therefore, its own
production of bread was influenced by the traditions of the nearby areas. The
production of bread in this area is not very characteristic concerning the shape
of bread, rather the need to have some bread that lasted for a long period of
time became one of the characteristics and virtues of the Rovigo bread. The area
was wet, which limited the duration of fresh bread. Bread was cooked and then
toasted to make it last longer.
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