Tumminia, Sicily’s Ancient Grain

Tumminia (pictured at Molini del Ponte in Castelvetrano), also called Timilia, is an ancient grain variety cultivated in only a few locations in the Belice Valley in western Sicily. Once milled, it plays the role of principal ingredient in Castelvetrano’s Slow Food designated pane nero (black bread). Filippo Drago, owner of Molini del Ponte in Castelvetrano, makes…

Jumping Tastebuds

I’ve known about zibibbo wine, which is a Marsala-like, dark wine I’ve drank in local trattorie and bars in Palermo, but last night at a special dinner hosted by Italy’s Best Foods importer Gustiamo, I had some of this zibibbo syrup, or what they call an elixir, in my welcome aperitivo. Oh my, my tastebuds…