In Saint-Denis (part of La Plau), a small hamlet in Valle d’Aosta, the Large Oven Festival is held once a year.
Over these few days, the proloco gather round the old, recently restored, village oven where around 250 kinds of bread are cooked.
The work starts late morning when the dough is prepared, the oven is heated and finally the loaves are placed inside on long wooden boards. Three batches go in: one in the morning one in the afternoon the last in the evening, and to conclude: the cooking of pizza.