The shape is that of a round loaf, which is called in Sicilian vastedda, the rind is hard and mocha (sprinkled with sesame seeds), the dough is soft and yellow corn. Famous throughout Sicily, the bread of Castelvetrano has become over the years more and more rare and threatened even disappearing for its particularity of being baked exclusively in wood-fired ovens and being produced with grains Sicilian stone mills.

The color is derived from the raw material. It is prepared by mixing two flours, one of Sicilian durum wheat and that obtained from an ancient population of local wheat, the timiìa, both grains and unground with millstones natural. It is thanks to the rare Timila that bread of Castelvetrano goes black and extraordinarily sweet and tasty, with intense aromas and a particular aroma of toasted. The other ingredients are water, salt and yeast (lu criscenti, the mother). Before cooking the dough should rise long.

Each baker has an old warehouse where well-ventilated area to dry out the pruning of olive trees. The fronds are used to supply the stone ovens. The fire - vivid and bright - red-hot walls and the temperature, in the high point, reaches 300 ° C. A flame is extinguished thoroughly cleans the oven with a broom palmetto (curina) handled very long and bake the bread, which cooks slowly and without direct heat away as the temperature decreases. When the oven has cooled down, the bread is baked.

Fresh, has nettissime toasty nose, almost malt and toasted almonds, which are combined with a slight hint of aromatic olive wood to the fire which is cooked.

Tradition has it that the black bread of Castelvetrano freshly baked and still warm is divided into two and seasoned with extra virgin olive oil (preferably of local Nocellara del Belice), salt, oregano, sliced ​​tomato, cheese typical of the area (primosale or Vastedda), anchovies or sardines boned and basil. A breakfast or an extraordinary meal.