Artisan bread baking

ARTISAN BREAD BAKING

Bread plays a role of primary interest among the food Sicilian products of undisputed economic, historical and cultural values. Earlier, especially, in rural areas and small towns, bread was prepared daily at home by moms and grandmothers of the family.

A common feature of different types of bread production in the region is the exclusive use of durum wheat semolina.

The production of homemade bread today is offered by a lot of small bakeries spread all over Sicily and especially in small towns far from the urban realities.

During our experience we will try to live the small town of Castelvetrano, example of what has just been said. By the time Castelvetrano has specialized in the production of the renowned Black Bread. This special product is obtained by a particular flour from one of the oldest varieties of Sicilian durum wheat: The TIMILIA

AVAILABILITY ': ALL YEAR LONG.

You can find it also in the following routes: