Tumminia wheat is a Sicilian heritage flour grown and milled by Filippo Drago of Molini Del Ponte in Castelvetrano, I had heard about them on Universal Bread''s Facebook page. The mill put me in contact with the sole New York importer, Nick Accardi, who is chef/owner of Tavola in Hell's Kitchen. Nick was kind enough to invite me in to watch him bake.

As he prepared the dough for Pane Nero di Castelvetrano, he shared tales about the mill, baking and about Sicily which he clearly loves. Nick bakes small batches of this traditional bread in a wood burning oven from Naples that he mentioned was built by the Acunto family. Tasting Nick's freshly baked bread, along with some Nocellara olive oil, he gave me a sample of this flour to bring home.

I ended up making a sourdough version of his Sicilian bread at home. If you're lucky enough to  get some of this flour, it offers the sweetest, cinnamon flavored Sicillian wheat, laden with history and terroir. Thanks Nick and Castelvetrano!