Durum Wheat Bread

Durum Wheat Bread
Durum wheat bread and other local products

In Nebrodi, as well as in Madonie and the rest of Sicily, traditional bread is made at least in part with re-milled semolina obtained from durum wheat and mixed with water, salt, and - often - with leaven. It has a round or elongate shape and medium-big size, from 1 kilo to 1.8, 2 kilos. In the Park Municipalities, bakers still use firewood to cook their bread: the result is a compact crust and a fragrant perfume. It lasts several days.

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