Conceived by Levoni during the 50s to meet and satisfy the tastes of the Sicilian cooking tradition. With the passing of the decades the “Paisanella” has become part of the gastronomic patrimony of the isle. The large slices show a mixture worked out by hand with a knife, where the white lard cubes stand out over the red grain of the low-fat meat. The soft texture, the delicate and full taste and the aromas recall the olfactory almost mineral sensations, slightly spicy and with final hints of conifer woods. The Kamut bread, that is delicate and light and that stays fresh for days, offers an harmonious combination of taste and smell sensations.