Cunzato Bread
In its simplicity, pane cunzato, or seasoned bread, has become an important part of the cuisine of the west of Sicily, especially in its most informal incarnation, as street food.
Pane cunzato, which originated in the area around Castellammare and Scopello, is in fact a typical packed lunch for day-trippers heading to the beautiful beaches of this area.
In Scopello, for example, on summer days, it’s common to see a long line of people queuing up outside a tiny bakery with a wood-fired oven.
There are many secrets to the success of pane cunzato : firstly, the homemade durum wheat bread, made with sourdough, left to rise for hours, baked in wood-fired ovens and then filled with other tasty ingredients while still hot.
All of its ingredients are characterised by their strong regional character: tomatoes, fresh pecorino cheese (a type known as “primosale a fette”) and anchovies.
Extra virgin olive oil, salt and a sprinkle of oregano complete the recipe.
A simple, must-try treat!
