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…

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…