The origin of the loaf Dittaino is very old, as well as the cereal tradition Enna. The myth has it that the lake of Pergusa, for four months a year Ade freed from the underworld goddess application, which going on the ground made the lush and leafy grounds with his touch, in particular for the production of durum wheat, raw material of Loaf Dittaino. It is a Dop bread obtained by a particular manufacturing process that involves the use of natural yeast, said "growing" and semolina for high-quality durum wheat, produced mainly in the hills of Enna, which makes it very digestible. It is distinguished by the texture of the crust, for the light yellow color, for large bubbles fine and uniform crumb, as well as for the sensory characteristics such as smell, flavor and freshness that are stable for about a week.