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
Alpes-de-Haute-Provence "La Provence", "le Dauphine Libere", and "La Marseillaise". All three have a local edition. Weekly Newspaper: "Haute Provence info" Free Newspapers: "J'y Vais Provence", a bimonthly journal. Cultural information and portraits of artists of the department. A free bimonthly magazine is associated with the website providing close-ups of artists and events in the region. Distributed to 4,000 copies in town halls, tourist offices and shops, it is to this day the strongest support media for the department. Many roads in Alpes-de-Haute-Provence are narrow and winding due to terrain. These natural conditions make access to certain parts of the department rather