The black bread of Castelvetrano is an ancient tradition of bread produced in Castelvetrano, area of Trapani. This is done using the ancient system of working, with yeast called "lu criscenti", and add a mixture of two groats, that of blond Sicilian wheat and that obtained from a rare local varieties of durum wheat, the wheat of tumminia or marzuolo .

It comes in the form of a round loaf (vastedda) and is black in color. The work is done with craft systems. The rise is long, natural and gives the bread firmness and structure. The long fermentation is the essential component so that the bread has fragrance, softness and long shelf life, it can, in fact, be consumed even after 8 days.

According to the ancient method, cooking occurs exclusively in stone ovens heated with wood of olive tree.