The sourdough is the base for our bread, “It’s born in Sicily and raised in Capofaro – Ludovico explains - 30 days are necessary to reach the perfect fermentation. We create small loaves of black bread from Castelvetrano with the durum wheat. Our breadsticks are made with the durum wheat bran from Russello, and our seasoned bread with Siccagno tomato from Salina and garlic. We also make a black olive bread and plain white bread with poppy, sesame seeds and flaxseed”. Our breads are served with Regaleali oil with two consistencies: liquid and butter oil with Mozia’s fleur de sel from Natura in Tasca.