Castelvetrano Flour

Specifically, this semola flour is 30% Tumminia, an ancient grain variety from Sicily, and 70% other Sicilian semola varieties including Simeto. At 11.5% moisture content and 13.7% protein, this is a dense, nutritional whole grain semola flour. Besides Pane Nero, this flour is also fantastic for pizza, biscotti, and focaccia. Mix it with other flours to give the hearty, lightly sweet taste of Tumminia to all your baked goods. 

Tumminia is very digestible and even suitable for people with some wheat sensitivities; rich in vitamins, minerals and protein, this flour is super healthy, and has a low glycemic effect, so you’ll stay full for longer. But Filippo doesn’t want you to be fooled by all that health food talk - “It’s not a penance, it’s a joy,” he tells us.

Filippo is particularly respected throughout Sicily for making Pane Nero di Castelvetrano according to traditions, including baking the bread in an oven burning 100% olive tree wood.