Description
Pagnotta del Dittaino PDO is bread obtained from dough made with reground Durum wheat semolina originating from varieties produced within the production area, with the addition of water, natural yeast and salt.
Production Area
The production area of Pagnotta del Dittaino PDO is within several municipalities in the Province of Enna, and a few in the Province of Catania, in the Sicily region.
Production Method
The dough is made with local Durum wheat that has been cleaned, ground and mixed with natural yeast obtained from mother yeast that has been renewed every 24 hours, with the addition of salt and water. The ingredients are put in a diving arm mixer for 12 minutes. The dough must rest in the bowl for at least 15 minutes before being divided and shaped into spherical loaves weighing 1.2 kg. The dough loaves are laid out on smooth, washable and sanitizable surfaces in order to prevent undesirable contamination during leavening. Once the desired level of leavening is obtained, the dough loaves are put in the oven, either wood or gas, at 230 °C for about 60 minutes, after which they are left to cool.
Appearance and Flavour
Pagnotta del Dittaino PDO either has a traditional round shape and a weight of 500 to 1100 g, or is half a loaf. The crust has a thickness of between 3-4 mm. The cooked bread is pale yellow in colour and compact, uniform, springy and fine-grained. The fresh loaf keeps its aroma, flavour and freshness for up to five days from the production date.
History
The origin of Pagnotta del Dittaino PDO is linked to the historical and cultural tradition of the production area, where Durum wheat is used to make bakery products instead of the soft wheat used in other parts of Italy. The study entitled Federico III ad Enna, urbs inexpugnabilis: risvolti storici, politici, economici by historian Anna Maria Corradini, confirms that traditional cereal producers in Enna made bread obtained from “reground” Durum wheat semolina. The cultivation of Durum wheat in the area through which the River Dittaino passes, was one of the principal activities of the local economic system, carrying considerable social, environmental and cultural valence.
Gastronomy
Pagnotta del Dittaino PDO is distinguished by the fact it can be kept for around five days without the sensorial characteristics altering, that is, its flavour and freshness. It is best stored in a cool, dry place and can be kept for up to 10 days, or up to 60 days if inside modified atmosphere packaging. Pagnotta del Dittaino PDO is ideal for making bruschetta and generally eaten with meat and fish dishes or salads. It also pairs perfectly with Sicilian cheeses or charcuterie, dressed with a drizzle of local extra virgin oil, oregano and tomatoes, or olive pâté. It is also delicious thinly sliced for breakfast.
Marketing
The product is marketed as Pagnotta del Dittaino PDO. It is sold whole, with a weight between 500 and 1100 g, or in halves. It is packaged in a micro-fretted plastic film or in modified atmosphere packaging to guarantee hygiene and safety, at the same time allowing the product to breathe.
Distinctive Features
Pagnotta del Dittaino PDO excels for its sensorial characteristics, which remain unaltered for up to a week thanks to the Durum wheat and sourdough. Primarily obtained from the Simeto, Duilio, Arcangelo, Mongibello, Colosseo and Ciccio varieties, the Durum wheat acquires its high quality and high resistance to mycotoxins thanks to the pedoclimatic conditions of the production area.
