Pane Nero di Castelvetrano Siciliano
Sicily — Castelvetrano, Trapani province
The black bread of Castelvetrano — Pane di Castelvetrano Presidio Slow Food — made with tumminia wheat (a Sicilian durum wheat variety with dark bran), mixed with semola rimacinata, and leavened with wild starter. The resulting loaf is dark, dense with a moist crumb and a thick, dark crust from high-temperature wood-fire baking. The bread has an extraordinary shelf life (5–7 days), a nutty, slightly bitter character from the dark wheat, and a naturally sweet flavour from the tumminia grain's higher fructan content. Eaten with local olive oil or with the fresh Castelvetrano olives the town is also famous for.