Vastedda, Cuddura, or pani nivuru are the typical names of the Sicilian dialect, with which the tasty loaf prepared according to the ancient recipe that is handed down from generation to generation is called.
The traditional black bread of Castelvetrano is one of the best known and appreciated local products, even outside the borders of the municipality of the Free Municipal Consortium of Trapani, in western Sicily.
This bread, kneaded exclusively with stone-ground flours, acquires a surprising fragrance of almonds and malt, due precisely to the production process of the flours, which also determine the dark color of the loaf. The traditional black bread of Castelvetrano is protected by Slow Food Prison, because it is now produced only in the municipalities of Castelvetrano and Campobello di Mazara, therefore risking becoming increasingly rare.
The toasted aroma of black bread, the crust covered in sesame seeds and the Its compact consistency makes it perfect to accompany various dishes, but also to be enjoyed simply with salt and oil, even better if freshly baked.
You can try to make it at home, but if you really want to taste the original flavor of this ancient and healthy bread, all you have to do is organize a holiday in Castelvetrano: here you will find all the ingredients of the original recipe, at 0 km, and a truly unique flavour.
Recipe for traditional black bread from Castelvetrano
To make the dough at home you will need Sicilian blond durum wheat semolina, semi-wholemeal flour, warm water, sourdough and salt. For a normal sized loaf, we recommend 800g of semolina, 200g of flour, 800ml of water and 200g of yeast.
Proceed by starting to knead the flours, yeast and almost all the water for about ten minutes, then add more water and salt, mixing for another 10 minutes. Let the dough rise at room temperature for about a couple of hours and then shape the loaf, leaving it to rise for another hour, then add the sesame seeds to the surface. At this point you can put the bread in the oven, cooking it in the oven at 260° for about an hour.
If you want, you can buy the flours of Sicilian wheat directly in Sicily, to ensure the perfect outcome of your bread!
Between history and awards: how the traditional black bread of Castelvetrano is celebrated
The traditional black bread of Castelvetrano has peasant origins and this is why it was once called "Bread of the poor", while today it is a much loved product on all tables, from Castelvetrano to Palermo and even beyond the borders of the island.
The special flavor of this loaf brought its current largest producer, the Guccione Bakery, to be cited by Red shrimp, with three loaves in his guide "Breads and Bakers of Italy 2020“. The Guccione Bakery has been open since 2011 in Palermo, where it always receives great demand for the traditional black bread of Castelvetrano. A great recognition, which rewards the commitment of the bakery, operating with real traditional machinery which, as Guccione himself says, dates back to the nineteenth century.
The particular Sicilian wheat called Tumminìa, necessary for the perfect success of this bread, is sown in March and this is why another of the names with which the locals call Castelvetrano bread is "marzuolo".
The commitment made by Sicilian bakers to spread the delicious flavors of tradition is truly great, from the working process of the flours to the baking of the bread, but their dedication is rewarded, both by consumers and critics.
Perfect combinations to enjoy black bread
Tasty and soft inside, with a compact dark-coloured crust, the traditional black bread of Castelvetrano is enjoyed above all with Belice oil, sliced tomato, salt, oregano, primo sale, anchovies and basil. A snack rich in aromas and colors, which immediately invites you to taste it.
Naturally there are infinite ways to enjoy bread, but among the most recommended, we remind you that Castelvetrano black is perfect for accompanying cured meats and cheeses or alternatively with a simple drizzle of oil to enhance its flavour.
In Castelvetrano to taste traditional black bread and more
Castelvetrano is the destination to reach for those who want to taste the original black bread and at the same time spend a relaxing holiday full of fun, culture and the discovery of incredible natural beauty.
In the centre, you will find important religious buildings, also known for their beauty, such as the Mother Church of Maria SS. Assumed, Church of San Domenico , Church of the Holy Trinity of Delia which we recommend entering to admire the sacred furnishings and works of art they contain; among the historic buildings there are also palaces, theaters and museums, to be discovered with a walk in the town.
By moving a few kilometers away, you can reach the Selinunte Archaeological Park, evidence of the passage of the ancient Greeks on the island, where the remains of roads and houses are visible.
Heading towards the coast, just 15 km away you will find the Tre Fontane beach, an expanse of sand bathed by the transparent waters of the Mediterranean, where you can also bring children for a quiet day at the seaside, while those who want to get away a little further can reach Porto Palo di Menfi about 23 km away, to enjoy a day to the beach or visit the delightful center of Menfi.
From Castelvetrano the largest city that can be reached in a short time is Trapani, about an hour's journey: here you can walk along Corso Vittorio Emanuele, admire the Saturn Fountain, Cathedral of San Lorenzo or embark for the splendid Egadi Islands.
How to get to Castelvetrano
The perfect destination for a holiday with friends or family, Castelvetrano is located in the Free Municipal Consortium of Trapani and is easily reachable by car and train.
Those who prefer to travel by car can take the A29 Palermo-Mazara del Vallo and turn directly at the exit for Castelvetrano, just 2 km from the centre; those arriving by train will be able to get off at the Castelvetrano station which is located in the town: the original flavors of tradition are really close!
