I first visited this bakery in 2010. One of my traveling companions had done some good research and she knew that this bakery should be visited. We did and enjoyed the experience.
In May 2018, myself and seven other family members from the United States planned on visiting this area and Rizzo Bakery was on the list of things to do.
We visited the bakery showroom - tasted and bought items. Then Tommaso Rizzo took the group to his laboratory and explained about the wheat and the “starters” used to make the breads. The group then traveled a short distance to the Rizzo grinding mill. We saw the ancient grinding stones installed in the modern equipment. This mill ships flour world-wide. We had the opportunity to buy some flour and spaghetti.
While we were at the mill, Lorenzo, Tommaso’s son prepared a beautiful tasting of a variety of items from the bakery – tomato sandwiches on crusty bread, fig cookies, almond cookies, the famous black bread, cheeses, olives, pistachio brittle and other candies. Tommaso Rizzo spent time with us and told us about his passion – baking. If you enjoy experiencing food at its finest, prepared by people dedicated to preserving the traditions of Sicily, then plan to visit Tommaso and his family.
Rizzo Bakery is a member of Slow Food Presidia. "The Presidia sustain quality production at risk of extinction, protect unique regions and ecosystems, recover traditional processing methods, safeguard native breeds and local plant varieties" – from the Slow Food website
Castelvetrano Black Break is on the Slow Food Ark of Taste. “The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats…” from the Slow Food website
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