Hearing that Sicilian miller Filippo Drago and his buddy Renato Flaborea were hanging out at at New York’s Gustiamo, I decided to head down to hear their take on ancient grains. They have been traveling America’s Eastern seaboard on an education tour. Well, they educated me with a wonderful Pane Nero di Castelvetrano made with various ferments. I’m not sure I will ever get an A in replicating it at home but I sure was inspired to try.
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