The history of this ancient bread is linked to the traditional cultivation of the town of Castelvetrano and the province of Trapani. In particular, to the cultivation of Timilìa (tumminia), a short-cycle durum wheat that is sown in March and harvested in June. Once worked with stone millstones, a wholemeal flour with a high protein value and a low gluten index is obtained. Because of this rare wheat and the slow baking in a wood-fired oven, the typical Castelvetrano bread risked disappearing.