Such is the case with the traditional pane di Natale, hand-carved by bakers in Custonaci during the Christmas period.
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.
In its simplicity, pane cunzato, or seasoned bread, has become an important part of the cuisine of the west of Sicily, especially in its most informal incarnation, as street food.
This delicious pizza is an ambassador for local ingredients, which combine perfectly to enhance the traditional flavours of the local produce.
Its name derives from the main ingredient in its recipe: oregano.
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