Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Gerberga, Countess of Provence 1144. Gerberga, Countess of Provence Gerberga (1045/65–1115), also spelled Gerberge or Gerburge, was the Countess of Provence for more than a decade, until 1112. Provence is a region located in the southeastern part of modern-day France that did not become part of France until 1481 (well after Gerberga's time). Countess Gerberga was a daughter of Geoffrey I of Provence (who was jointly Count of Provence with his brothers) and his wife Etiennette. However, Gerberga did not succeed him immediately, but rather became countess decades after his death, during which time other relatives filled that position. It is unclear exactly when