{"id":2137,"date":"2019-09-27T09:06:23","date_gmt":"2019-09-27T07:06:23","guid":{"rendered":"https:\/\/www.lopanner.com\/main\/?page_id=2137"},"modified":"2025-10-03T09:47:28","modified_gmt":"2025-10-03T07:47:28","slug":"valais","status":"publish","type":"page","link":"https:\/\/lopanner.com\/main\/valais\/","title":{"rendered":"Valais"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.0.66″ background_color=”#e02b20″ global_module=”247″][et_pb_fullwidth_image src=”https:\/\/www.lopanner.com\/main\/wp-content\/uploads\/2017\/10\/img_forni3.jpg” disabled_on=”on|on|” _builder_version=”3.29.1″ animation=”off” border_style=”solid”][\/et_pb_fullwidth_image][et_pb_fullwidth_image src=”https:\/\/www.lopanner.com\/main\/wp-content\/uploads\/2017\/10\/Pane_nero.jpg” disabled_on=”||on” _builder_version=”3.0.87″ animation=”off” border_style=”solid”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”30px|0px|40px|0px”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”32px|0px|15px|0px”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”VALAIS” _builder_version=”3.29.1″ header_font_size=”40px” header_font_size_tablet=”” header_font_size_phone=”25px” header_font_size_last_edited=”on|phone” border_style=”solid”]<\/p>\n

VALAIS
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Erschmatt<\/strong><\/h2>\n

Dans de nombreux villages valaisans, le pain de seigle \u00e9tait consid\u00e9r\u00e9 comme la principale c\u00e9r\u00e9ale panifiable. On plantait soi-m\u00eame le seigle et on le cuisait dans le four du village. Aujourd’hui, la cuisson du pain de seigle reste une tradition vivante. Le grand four (pour environ 150 pains) d’Erschmatt pr\u00e8s de Lo\u00e8che a plus de 400 ans et est utilis\u00e9 chaque ann\u00e9e apr\u00e8s No\u00ebl. Nous avons besoin d’un four plus petit (pour 50 pains au maximum) lors de manifestations de boulangerie tout au long de l’ann\u00e9e. La farine provient de nos propres champs en terrasses, que nous cultivons.<\/p>\n


www.erschmatt.ch\/fr\/seigle\/<\/a><\/span><\/h2>\n

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Jusqu\u2019aux premi\u00e8res d\u00e9cennies du XX si\u00e8cle, faire le pain au four des villages (four dit banal dans le Valais romand) avait une importance vitale pour les communaut\u00e9s alpines car strictement li\u00e9es au mod\u00e8le de subsistance alimentaire. Ces communaut\u00e9s y ont d\u00e9velopp\u00e9 des savoirs complexes, qui allaient de la culture de c\u00e9r\u00e9ales en montagne \u00e0 la panification. Cette organisation reposait souvent sur de savoir-faire partag\u00e9s par les membres de la communaut\u00e9 car les fours banals \u00e9taient des biens communs. Leur gestion et entretien \u00e9tait donc une affaire de tous les membres d\u2019une communaut\u00e9. Apr\u00e8s une p\u00e9riode d\u2019abandon de la pratique, qui semblait destin\u00e9e \u00e0 dispara\u00eetre, emport\u00e9e par les grands changements li\u00e9s \u00e0 la modernisation des styles de vie, \u00e0 l\u2019industrialisation, et \u00e0 la professionnalisation du m\u00e9tier de boulanger, c\u2019est \u00e0 partir des ann\u00e9es 1980-1990 que bon nombre de fours ont \u00e9t\u00e9 restaur\u00e9s par des passionn\u00e9s. Les anciens consortages ont \u00e9t\u00e9 repris et de nouvelles associations ont \u00e9t\u00e9 fond\u00e9e pour leur r\u00e9novation. Les deux perp\u00e9tuent la tradition de la cuisson collective du pain, et d\u2019autres sp\u00e9cialit\u00e9s douces, selon des formes contemporaines de panification et dans un contexte festif, familiale et de voisinage.
En 2025, pour la premi\u00e8re fois, le Valais rejoint les autres territoires alpins pour c\u00e9l\u00e9brer ensemble cette tradition les 18 et 19 octobre, gr\u00e2ce \u00e0 la collaboration entre le Centre r\u00e9gional d\u2019\u00e9tudes des populations alpines, l\u2019association Erlebniswelt Roggen Erschmatt, l\u2019Association du pain de seigle valaisan AOP et le Four banal de Voll\u00e8ges.<\/p>\n

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Bis in die ersten Jahrzehnte des 20. Jahrhunderts war das Backen von Brot im Dorfbackofen f\u00fcr die Berggemeinden von entscheidender Bedeutung, da es eng mit ihrer Ern\u00e4hrungssicherung verbunden war. Diese Gemeinschaften entwickelten komplexes Wissen, das vom Getreideanbau in den Bergen bis zur Brotherstellung reichte. Diese Organisation beruhte oft auf dem gemeinsamen Wissen der Gemeindemitglieder, da die Gemeinschafts\u00f6fen gemeinschaftliches Eigentum waren. Ihre Verwaltung und Instandhaltung war daher eine Angelegenheit aller Gemeindemitglieder. Die grossen Ver\u00e4nderungen im Zusammenhang mit der Modernisierung des Lebensstils, der Industrialisierung und der Professionalisierung des B\u00e4ckerberufs f\u00fchrten dazu, dass die Praxis des gemeinsamen Brotbackens zunehmend aufgegeben wurde und zu verschwinden schien. Eine Revitalisierung vieler \u00d6fen erfolgte ab den 1980er- und 1990er-Jahren dank dem Einsatz vieler Enthusiasten. Die urspr\u00fcnglichen Arbeitsgemeinschaften wurden wiederbelebt und neue Vereine f\u00fcr ihre Renovierung gegr\u00fcndet. Sie f\u00fchren die Tradition des gemeinsamen Backens von Brot und anderen s\u00fcssen Spezialit\u00e4ten fort, wobei zeitgem\u00e4sse Backmethoden zum Einsatz kommen und ein festliches, famili\u00e4res und nachbarschaftliches Ambiente herrscht.<\/p>\n

Im Jahr 2025 schliesst sich das Wallis zum ersten Mal den bereits aktiven Alpenregionen an, um diese Tradition am 18. und 19. Oktober gemeinsam zu feiern. Dies ist der Zusammenarbeit zwischen dem Regionalen Zentrum f\u00fcr Alpenforschung, dem Verein Erlebniswelt Roggen Erschmatt, dem Verein f\u00fcr Walliser Roggenbrot AOP und dem Gemeinschaftsbackofen von Voll\u00e8ges zu verdanken.<\/p>\n

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Erlebniswelt Roggen Erschmatt<\/strong><\/h2>\n

www.erschmatt.ch\/fr\/seigle\/<\/a><\/span><\/h2>\n

www.erschmatt.ch\/roggen\/<\/a><\/h2>\n

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Association du pain de seigle valaisan AOP<\/strong><\/h2>\n

www.paindeseiglevalaisan.ch<\/a><\/h2>\n

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Four banal de Voll\u00e8ges<\/strong><\/h2>\n

www.fourbanalvolleges.ch<\/a><\/h2>\n

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Centre r\u00e9gional d\u2019\u00e9tudes des populations alpines<\/strong><\/h2>\n

www.crepa.ch\/<\/a><\/h2>\n

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[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.0.66″ background_color=”#e02b20″ global_module=”247″][et_pb_fullwidth_image src=”https:\/\/www.lopanner.com\/main\/wp-content\/uploads\/2017\/10\/img_forni3.jpg” disabled_on=”on|on|” _builder_version=”3.29.1″ animation=”off” border_style=”solid”][\/et_pb_fullwidth_image][et_pb_fullwidth_image src=”https:\/\/www.lopanner.com\/main\/wp-content\/uploads\/2017\/10\/Pane_nero.jpg” disabled_on=”||on” _builder_version=”3.0.87″ animation=”off” border_style=”solid”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”30px|0px|40px|0px”][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”32px|0px|15px|0px”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”VALAIS” _builder_version=”3.29.1″ header_font_size=”40px” header_font_size_tablet=”” header_font_size_phone=”25px” header_font_size_last_edited=”on|phone” border_style=”solid”] VALAIS [\/et_pb_text][et_pb_text disabled_on=”on|on|on” _builder_version=”4.6.1″ _module_preset=”default” disabled=”on”] Erschmatt Dans de nombreux villages valaisans, le pain de seigle \u00e9tait consid\u00e9r\u00e9 comme la […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/pages\/2137"}],"collection":[{"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/comments?post=2137"}],"version-history":[{"count":29,"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/pages\/2137\/revisions"}],"predecessor-version":[{"id":2832,"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/pages\/2137\/revisions\/2832"}],"wp:attachment":[{"href":"https:\/\/lopanner.com\/main\/wp-json\/wp\/v2\/media?parent=2137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}