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But it still occasionally is revived as at Barbentane in 1868, and Rognonas in 1894, and repeatedly within the past decade in the sheep-raising parish of Maussane by a curé who is at one with his flock in a love for the customs of ancient times.
To compare the fougasso with our homely dough-nut does it injustice. It is a large flat open-work cake a grating wrought in dough an inch or so in thickness, either plain or sweetened or salted, fried delicately in the best olive-oil of Aix or Maussane.
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