Sicilian cunzato bread is an institution of Sicilian cuisine. Pane cunzato means, seasoned bread. It is simply a bread cut in half and seasoned with different ingredients which may vary with respect to the area of origin: Messina, Palermo, Scopello: there are many Sicilian places in which cunzatu bread is an expression of gastronomic culture: it is made, in fact, with typical local products. Characteristics of the preparation are the softness of the bread and the crunchiness of its crust. Among the most popular ones is the Aeolian cunzato bread, typical of the Aeolian Islands, which is enriched with the irreplaceable Salina capers. This sandwich was lunch in unfortunate times, when we barely had bread, oil and a few home-produced ingredients at home. For this reason it was also called “bread of misfortune” in the past.
St Martin’s Day: The Stories and Traditions Behind a Special Italian Celebration
Celebrated on 11 November, St Martin’s Day brings together Christian traditions, rural customs and the pleasures of good food and wine. From the opening of wine barrels to
