My friend Beatrice Ughi (of Gustiamo) asked me to make her some bread using Palmento, 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!”
And here were the results!
Nice looking Bread! Is the Palmento Flour similiar to the Tumminia Wheat? I recently was gifted some and used it to bake some bread. Do you know if it is available in New York or surrounding area?
Thanks Janet
Hi Janet, I got this directly from Sicily as I mentioned in the post.Palmento is a mix made by Molini del Ponte, using Tumminia amongst other grain they grow and mill. At the moment no,but I think fairly soon Gustiamo will be working on getting at least Tumminia on the market…process at work!
Cheers,
Jeremy