We release a new bread about once a decade, so this is a big deal.
It was in the early 90s when Ari Weinzweig, co-founder of Zingerman's, first mentioned Pane Nero to the co-founder of Zingerman's Bakehouse, Frank Carollo. Frank remembers, "Ari had tasted this bread in Sicily that he thought was great and thought we should try to make one."
Frank played around with the recipe for the next twenty years, but it wasn't until some friends in the food world connected Frank with a miller in Sicily that things started to take shape.
The mill is called Molini del Ponte and is owned by a man named Filippo Drago. He's milling an heirloom breed of durum wheat that's a bit different from your standard flour. It's coarse with a light, speckled yellow color to it and slight sweetness. When used in baking, it results in a dark brown loaf with a dense, compact crumb. It's topped with sesame seeds and sea salt and is a hearty flavorful loaf.
It's been winning loads of fans around Zingerman's and now it's time to spread the word and the flavor around the country. Try a loaf and see why we're so excited.
Pane nero Bread from Zingerman's Community on Vimeo.