About
The therritory, its origins and its evolution have inspired Frumento. Every single choice reflects the typical characteristics of the island:the ingredients, the smells, the colors, the manuel work, has led to the research of a variety of high quality produce that have given birth to our flavors. Our Grains: Sicily has the ideal territory for the cultivation of different types of durum wheat; all these types of wheat are froma specific territory and with there groats they obtained high quality produce like the various types of sicilian bread. Tumminia: between the 18th and 19th centuries the durumwheat that was mostly coltivated was the tumminia. Today this wheat is usedfor the famous black bread of Castelvetrano. Russello: this ancient sicilian durum wheat, as the tumminia, did not undergo genetic mutations preserving its own charateristics. Mamma Iabica uses it for it's focacce and they are baked in a wood burning oven and worked with sourdough.
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