My friend Beatrice Ughi (of Gustiamo) asked me to make her some bread using Palimento, a Sicilian flour which she and I are both working to introduce here in America. I baked three loaves for her, using various ferments and percents. I didn't get to inspect or taste them. Like any baker giving away their babies, I was curious for the judgement! Here are some photos of the breads.
All I got from Danielle Aquino Rothimar of Gustiamo was this, "It smells like Sicilian heaven!"