Alberto's hands are white with flour, and his face is lit by the embers of the ancient oven he brought back to light twenty years ago.
It was one of the oldest, most traditional, and characteristic bakeries in the entire Madonie mountain range. It was too beautiful not to return to recreate the magic of bread-making that takes place there every day.

Because, ultimately, bread—with flour rising and becoming a loaf—is a kind of magic that few know how to cast. The right ingredients aren't enough. It takes passion and skill. It's an art. U fasciddatu, for example, is a hard-dough loaf that is kneaded and decorated entirely by hand. The result is a masterpiece to chew, unique in the world, included in the National Atlas of Typical Local Breads.

But the selection of Ancient Flavors of the Madonie is also rich in many other traditional delights. Typical sweets, inimitable in flavor. A perfect balance of intense flavors: almonds, pine nuts, raisins, citrus aromas. Like Cucchie, Turrunetta, and Taralla, all certified DE.CO., the prestigious municipal designation of origin that only traditional products can receive. The true Gangi, to be savored.