Pagnotta del Dittaino DOP
Pagnotta del Dittaino DOP is a durum wheat bread made in Sicily, Southern Italy, is some municipalities in the provinces of Enna and Catania. Rain in those lands are very irregular throughout the year, while temperatures tend to be stable; these conditions help the wheat to be almost free of micotoxins and to have an outstanding quality.
Durum whet has been always used in these lands to make bread, opposed to what happens in many other parts of Italy. Historical evidence prove that the Enna area was always rich in cereal production and that bread was made out of them. A legend tells that in the lake Pergusa, near Enna, there was a door to the underworld used by the goddess of crops Demeter.
Pagnotta del Dittaino DOP is round shaped, yellowish in color, a fine and thick guts. It is made exclusively with locally harvested grain and without using GMOs. It usually retains scent, taste and freshness for up to five days.
It is a fine tasting bread, perfect with an olive oil bruschetta, but it can be a part of more elaborated recipes such as Crostone di Pagnotta al Dittaino with prickly pears cream and goat ragù, or in salty pies and other local recipes.