Nebrodi, as the Madonie and in much of the rest of Sicily, the traditional bread is made at least partly from durum wheat semolina mixed with water, salt and - often - yeast. The shape is round or oblong and the medium-large size, from a minimum of 1 pound to 1.8, 2 pounds. In the countries of the park bakers still use firewood to bake bread, which has substantial crust, fragrant and keeps well for several days.