Breilloise cooking is the result of its geographical situation and trade between the Mediterranean and Piedmont. In the olden days, produce was transported by mules and had to able to be moved and to be conserved.
The only methods of conserving up until the 20th century were brine (for anchovies, cod, olives) and dried products such as stockfish, dried fruit (figs, almonds, walnuts, hazelnuts...), cereals as well as cheeses.
Conservation of produce was vital in managing foodstuffs through the year and so it was in this way that our ancestors learned how to combine them in the most sensible way possible while keeping the wonderful taste of the produce that was available to them. Today, we are the trustees of this way of cooking and we thank them for it