00 g flour, twice-ground variety

300 g flour, Russello variety

200 g flour, Tumminia variety

600 g water, more or less

25 g Trapani sea salt

200 g sourdough


Mix all the ingredients together and make loaves weighing about 300 g each. Let rest and rise for 24 hours. Open the loaves slightly and season to taste, bake in a preheated oven at about 320°C.


Agriturismo Vultaggio

c/da Misiliscemi, 4 - Fraz Guarrato, 91100 Trapani TP
P IVA IT 01922040819

Telefono +39 0923 864 261

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