Seems I missed Torino baker Alessandro Spoto on his visit to New York. It had me hankering to learn how he produces his renowned version of the Sicilian bread classic, Pane Nero. It's a terrific heritage bread that can be tough to get right. I've made it many times in many forms and many versions. This time I tried following the Presidio Slow Food guidelines. I feel terrible having missed Alessandro on his visit, but at least these seemed to work. Download RICETTA-PANE-NERO-di-Castelvetrano-presidio