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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