Home bread, “u pani i casa”
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Home bread, “u pani i casa”


Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area

Technical data sheet of the traditional agri-food product (PAT)


Area of ​​production: Municipalities of the Ibleo Plateau.

Brief description of the product: Bread with durum wheat semolina and natural yeast (cruscenti). Description of the processing and maturing methods: Making the dough with durum wheat semolina, water, salt and natural yeast. Kneading of the dough, rest for a first leavening, loaves formation and second leavening, before passing into the wood-fired oven for cooking.

Specific materials and equipment used for preparation and conditioning: Kneader,


refiner, divider, pastry board.

Description of the processing, storage and maturing rooms: Hygienic-sanitary laboratory.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: A millenary tradition in the whole Hyblean area, whose type of durum wheat has led to the processing of a typical very hard bread, even after prolonged processing and a lack of water absorption capacity. The resulting bread has a strong consistency and good shelf life. In fact, in the past, homemade bread was made once a week, generally on Saturdays, never on Sundays or holidays.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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