Just how important is bread in Sicily? Almost as important as wine. Here from our ovens come the fruits of the seasons and of the grains, gifts of Demetra. I Banchi is, first and foremost, a bakery that uses selective and ancient flours.
Among the breads, a few things deserve special mentioning: Perciasacchi, one of the most prestigious grains of long farro; Rossello from which an every-day bread is made from a dense but hydrated dough with a soft center and trusty crust; and the black bread of Castelvetrano made from a blend of three flours: Tumilìa, Biancolilla and Rossello.
The term “focacce” encompasses two different entities: the thick bread doused in olive oil, salt and oregano, and the savory ingredient-laden breads.
There are two savory breads that we never go without: ham and cheese with eggplant; and mortadella with mozzarella, lemon, and pistachio.
I Banchi is, of course, a purveyor of many types of scacce ragusane – a typical Ragusan bread made with leavened dough and loaded with ingredients. Two basic versions are: tomato, eggplant, grated cheese and spinach; and caciocavallo cheese.
Finally, there is a revisited version of the Palermitan sfincione made with roasted onions, tomato concentrate, cheese and bread crumbs, excluding the original call for anchovies, which our replaced with sliced tomatoes.