Sicily’s Rare Goat, the Capra Girgentana

Distinguished by their spiral, tall horns and long hair, this rare breed of goat, called capra girgentana, is valuable for its milk that possesses an equal amount of fat to protein. The name girgentana recalls the old Sicilian name of the city of Agrigento, Girgenti.  During the mid-twentieth century, throughout southwestern Sicily, girgentana goats numbered…

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…

He’s So Horny

Agrigento is host to a rare breed of goat called capra girgentana. Distinguished by their spiral, tall horns and long hair, this domesticated animal is valuable for its milk that possesses an equal amount of fat to protein. The name girgentana recalls the old Sicilian name of the city of Agrigento, Girgenti. During the mid-twentieth…

A Slow Taste of Sicily

Busiate pasta is particular to western Sicily, specifically Trapani province. It’s special because it’s made to look like ringlets and when it is made by hand, it is created by wrapping the dough around knitting needles. It’s traditionally served with Trapanese style pesto; that is, a pesto made with garlic, some basil, some tomatoes, olive…

Castelvetrano’s Black Bread

With a dark, hard crust and dark, gold dough, Castelvetrano’s traditional “Black Bread” is something special. So much so, that it’s registered by Slow Food as a protected recipe. What makes it “black” is the special mixture of Sicilian durum wheat flour and tumminìa or timilia flour. Tumminìa flour is milled from a rare, ancient…