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Pane nero tipo Castelvetrano : ricetta siciliana

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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A casa di Apicio

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Pane Nero di Castelvetrano

Cultural Context

Originating from the town of Castelvetrano in Sicily, Pane Nero is a traditional bread that reflects the region's rich agricultural heritage. The use of black olives and various flours showcases the local ingredients and culinary practices. This bread is often enjoyed with meals or as a snack, embodying the Sicilian love for hearty, flavorful foods. Today, it has gained popularity beyond Sicily, with variations appearing in bakeries worldwide.

ItalianITSicilyother
90 min
medium
8 servings
Servings4
250 gr di farina di timilia
750 gr di farina di grano duro rimacinata
800 gr di acqua
8 gr di lievito di birra
20 gr di sale
30 gr semi di sesamo (facoltativi)

black olive paste

🥗Healthier: green olive tapenade

💰Cheaper: pitted olives

Green olive tapenade offers a different flavor while being more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious but can be more affordable than specialty whole wheat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

1

Mix the timilia flour and re-milled durum wheat flour in a bowl.

2

Dissolve the brewer's yeast in warm water and add to the flour mixture.

3

Add salt and mix until a dough forms.

4

Knead the dough until smooth and elastic.

5

Let the dough rise until it doubles in size.

6

Shape the dough into a loaf or desired shape.

7

If using, sprinkle sesame seeds on top before baking.

8

Bake in a preheated oven until golden brown.

Cooking Techniques

mixingkneadingrisingbaking

Spice Level:

🌶️🌶️🌶️

Allergens

glutenwheatdairy

Also Known As

Sicilian Black Bread
Local Name: Pane Nero di Castelvetrano

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