Black Bread
Local Food Product
This particular bread is baked exclusively in a wood-fired oven and is made entirely from stone-ground Sicilian grains. The dough is prepared using a mix of two wholemeal flours, the first a Sicilian durum wheat and the second an extract of an ancient variety of a local darker wheat, called “timilìa” or “tummìnia”. The bread is made using a natural sourdough starter, which requires a long period of leavening, and is shaped into a round loaf known as “vastedda” in Sicily. The hard crust is coffee coloured and sprinkled with sesame seeds, while the inside is corn-yellow and soft. Best served with olive oil, oregano and salted sardines.
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