Since 2011 Fratantonio decided to protect the ancient traditions of our land.

So we decided to make the traditional modican bread with our ancient indigenous varieties of grain, mainly the “rossello”.

In producing the bread we entrust the milling of wheat in small mills in the district, we use only natural yeast, the so-called “cruscenti”, and finally bake it in traditional stone ovens fueled with wood chips of carob and olive trees, which give the bread a unique taste, fragrance and crunchiness.