Pane Nero di Castelvetrano

Pane Nero di Castelvetrano is a Slow Food Presidio bread produced with flour from Tumminìa durum wheat (also known as Timilìa), an ancient Sicilian variety with a distinctive dark color. Baked in a wood-fired oven fueled by olive wood branches, it features a golden-brown crust and an amber-hued crumb.

The flavor is rich and complex, with notes of dried fruit, toasted grain, and a pleasantly subtle sweetness. It stays fresh for several days.

Tumminìa is a short-cycle grain, cultivated without irrigation, that faces the risk of extinction. The bakeries of Castelvetrano keep this ancient tradition alive.