'Pagnotta del Dittaino' bread featured on Italy Magazine

Sicilians cannot live without their bread, or I should say their bread"S", as in each area of the island you find a local specialty. This is obviously linked to the importance of wheat in Sicily, especially durum wheat, which as a history that goes back to the Greek domination and gained the island the title of "granary of Rome" during Roman times.

Recently, the 'Pagnotta del Dittaino', which is made in several towns in the area between Enna and Catania, has obtained a European Union protected label. This is a naturally leavened round loaf made from durum wheat and famous for its long-lasting properties.

Last February CRISMI, the Sicilian consortium of wheat producers, started the procedure to obtain a Protected Denomination of Origin (PDO) label for Sicilian durum wheat it self.

To know more about "Pagnotta Dittaino" getting EU protected label read an interesting dedicated article on Italy Magazine.

You can also watch this short video about the Festa del Grano a Raddusa