Maiorca has been grown in Sicilia for centuries, but after the rise of industrial milling, the variety was abandoned due to its low yield. Now, thanks to Filippo and the farmers he works with, Maiorca is being re-born. Filippo Drago is also an expert of durum wheat, a very traditional ingredient in Sicilian baking. He mills many semola flours, like Semola Rimacinata and Castelvetrano flour. Filippo is particularly respected throughout Sicily for making Pane Nero di Castelvetrano according to traditions, including baking the bread in an oven burning 100% olive tree wood.