This tasty gastronomic product is of very ancient Sicilian tradition. Quickly, I'll explain how it is produced: a mixture consisting of Sicilian durum wheat flour is prepared, ground in natural stone mills, and the rare flour called "Tummin& igrave; '.

The bakers of the country work this mixture with water, Trapani salt and natural yeast to obtain a bread with scents that are preserved and are preserved exalt with the passing of the days.

The cooking is carried out in traditional natural stone ovens, heated with olive branches coming from the pruning of the excellent and famous local olive tree: the " Nocellara del Belice.”

The Black Bread of Castelvetrano has been present in several events at national and international level: Salone del Gusto di Turin - Slow Food, International Exhibition of Typical Products of New York, Vinitaly Verona, Città del Bread in Altopascio, Pane Nostrum - exhibition and production at stand all 'open - Senigallia (AN) - (participating countries: Germany, England, France, Italy). Just to mention a few.