Originally from Corrèze, farcidure was once made with millet. Today, people are more likely to use a kind of mash made from boiled potatoes when making this very popular dish.
In general, this typical dish is made of shredded raw potatoes and mashed potatoes, in a ratio of two thirds to one third. You then add salt, pepper, garlic and parsley, then form a ball the size of a fist. The farcidure is then cooked in a stew pot filled with water. The rich used to add a ball of sausage meat or a piece of bacon.
In Sainte-Fortunade, the brotherhood of Farcidure and Millassou works to develop the art of local gastronomy. It meets every year in September. This is a chance to organise a gastronomy day and welcome various other brotherhoods visiting from all over France and Europe.