Last summer, my buddy Filippo Drago gifted me with bags of Bio Antichi Ricetta Flour. Having used most of it, I used the last bit to make lievito madre (sourdough). The results included nice tight crumb, as well as of a volcanic crust which made me think of Mount Etna. Looking at it made me wish I had some of the grain to plant in a field – or my mother's garden.  In the meantime, I enjoyed it as it is the last loaf till Gustiamo starts importing this golden grain.