La Mafalda
This Sicilian bread is also called scaniatu, a Sicilian word which describes how it is traditionally kneaded, vigorously.
Of all the different forms of bread most popular in Sicily, la Mafalda certainly stands out, being produced all over the island. A bread with a golden crust and the delicate and characteristic taste of sesame seeds.
This type of bread can be kept for a long time due to its low water content which makes it less susceptible to moulds.
This Sicilian bread is also called scaniatu, a Sicilian word which describes how it is traditionally kneaded, vigorously.
Of all the different forms of bread most popular in Sicily, la Mafalda certainly stands out, being produced all over the island. A bread with a golden crust and the delicate and characteristic taste of sesame seeds.
This type of bread can be kept for a long time due to its low water content which makes it less susceptible to moulds.
This Sicilian bread is also called scaniatu, a Sicilian word which describes how it is traditionally kneaded, vigorously.
Of all the different forms of bread most popular in Sicily, la Mafalda certainly stands out, being produced all over the island. A bread with a golden crust and the delicate and characteristic taste of sesame seeds.
This type of bread can be kept for a long time due to its low water content which makes it less susceptible to moulds.
