Castelvetrano black bread
The defining ingredient of this bread is tumminia (timilia), an ancient, dark-coloured wheat variety, which is mixed with white flour, making it a soft and flavoursome bread of exceptional quality.
The durum wheat used to make this bread is grown in Castelvetrano, processed in the millstones of local mills. The dough also contains Trapani sea salt and sourdough.
Finally, the bread is baked in stone ovens fired with olive wood: poetry in bread form.
