This country-style sourdough bread made with durum wheat dough, natural yeast, water, and salt is traditionally prepared in the Sicilian provinces of Enna and Catania. Thanks to the quality of wheat cultivated in the fertile plains of the Dittaino River, this delicious bread remains fresh for up to a week, keeping its delicate aroma and rich flavor.

Dittaino bread is typically used for preparing bruschettas, but it is also a perfect accompaniment to Sicilian cheeses and charcuterie.