Pane Cunzato – Sicily on a plate

Pane Cunzato

Sicily is beautiful. We spend two great weeks, driving around the island, relaxing and having good food and wine. I really enjoyed the city of Marsala, the baroque villages in the Southeast and the “dolce vita” on the Aeolian Islands. Sicily has many facets and I wish we would have had more time to discover them.

I really enjoy the Mediterranean way of life and of course the food. Simple ingredients, a lot of olive oil and vegetables and fresh fish – the Sicilians definitely know how to indulge their visitors. Some of my favourite dishes include “Involtini di pesce spada” – Swordfish filled with Pecorino and capers, “Spaghetti al pesto alla trapanese” – a pesto with almonds, anything with grilled “melanzane” – eggplants, “Sicilian cannoli” – a pastry filled with sweet Ricotta.

I want to share a simple, yet very tasty snack with you that we had on Salina, the island of capers (picture below). Pane cunzato is something like a big Bruschetta and from my point of view the best version is with capers and anchovies.

View Salina

Sicily Ragusa

Noto

What you need:

  • A nice bread
  • Olive oil
  • Dried oregano
  • For the topping:

  • Cherry tomatoes
  • Red onion rings
  • Capers
  • Anchovies
  • Fresh basil
  • Steps:

  • Rub the oil and oregano on the toasted/grilled bread slices
  • Arrange the topping on the bread
  • Drizzle with olive oil
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    3 thoughts on “Pane Cunzato – Sicily on a plate

    1. Hans Marks

      Truly one of the best “meals” possible….but if you don’t have authenic local ingredients you’ll never know what it should be. Wine made “here” doesn’t taste wine made “there”…CQFD! And don’t forget the cucunci…

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