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The black bread of Castelvetrano

It has a characteristic dark colour coming from its hard crust, while the crumb is soft and has the same colour as the grain. It is obtained by the blending of two home-grown grains, the russulidda and the tumminìa, both produced in the Valle del Belice. It keeps its softness for many days and it is delicious when still warm and sprinkled with local extravirgin oil.


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