Parco Naturale dei Nebrodi

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.