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This pane cunzato recipe was first published on July 3rd 2023.

You absolutely can’t miss trying pane cunzato recipe easy when visiting Sicily. Because this sandwich, with humble origins, this dressed bread is one of the most well-known recipes of the Sicilian culture. And there won’t be one person on the island that won’t know at least one version of this street food staple.

Imagine yourself walking the streets of small villages or big cities during summer, Sicilian landscapes and food all around you. You stop at a restaurant or diner in the piazza and you order one of these pane condito for lunch or at night for dinner. You will be served warm Sicilian bread, seasoned to the brim with local products.

Or imagine to be spending the day at the seaside, crystal clear water in front of you and after enjoying the time in the water and looking out at the horizon, this amazing sandwich is waiting for you under the umbrella. No better food to have with such a view!

An easy and absurdly delicious Sicilian sandwich, coloured and full of flavour. Because simplicity beats any overcomplicated dish by far! We have already travelled through Sicily with biancomangiare and pesto alla siciliana, so we couldn’t miss sharing more about one of the regions we come from.

pane cunzato on a wooden board, tomatoes, yellow towel and bottle of olive oil

Table of Contents

What is pane cunzato? What are the origins of this recipe?

Pane cunzato, or in dialect ‘pani cunzatu’, is a traditional Sicilian bread recipe, made of seasoned Italian bread and Sicilian ingredients (cunzato meaning seasoned, dressed). Traditionally known as ‘pane della disgrazia’, in times of poverty, when bread – sometimes stale – used to be the main meal and it was enhanced with extra virgin olive oil, fresh tomatoes, herbs like dried oregano, salt, pepper and at times slices of cheese like ‘primo sale’, a typical Sicilian cheese. Or any ingredients that could be found at home. (Wikipedia)

It was also used as a to-go lunch for the men working the fields as well as being named by some ‘one of the oldest sandwiches in the world’. It also makes plenty of appearances in plenty of Camilleri’s books, the famous pen father of Montalbano.

What ingredients do I need to make pane cunzato?

Pane cunzato traditional recipe requires a lukewarm Sicilian bread loaf (pane siciliano) made with semolina flour, cooked in a wood-fired oven, with a crispy crust and soft crumb, topped with sesame seeds most times. Then you will need extra virgin olive oil, anchovy fillets, salt, sliced tomatoes, primo sale cheese and oregano.

In case you don’t have fresh bread, you can also warm it up after filling it and serving it still warm. Usually you will find it done with ripe tomatoes that are used for salads or even fresh tomatoes. Some use cherry tomatoes, kind of like on a bruschetta, sure the taste might be different, but use what you have on hand.

Are there any other versions of this pane siciliano recipe?

This seasoned bread has plenty of different versions depending on where you go. Some of the most popular versions are the ones from:

Messina – just across the narrow from Calabria, the pane cunzato here also adds aubergines in oil as well as dried tomatoes. Instead of primo sale, tuma cheese is used – which is a type of pecorino siciliano, taking its name from one of the phases of the ageing process of this cheese. It will also require olives and then the usual oregano and olive oil;
Scopelllo – a small fraction of Castellammare del Golfo, not far from Trapani. Here, Pane Cunzato differs from the rest, starting off with the bread. The typical bread used has a brown crust and fragrant crumb. As soon as it’s out of the oven, it will be cut in half and filled with sliced tomatoes, anchovies and primo sale;
Aeolian archipelago Islands – just north of the main island – pane cunzato here is typically enriched with the capers from Salina (one of the islands) and date tomatoes, olives and ricotta salata.

Beyond the most famous options, you will also find, as with every recipe, over time, different versions are handed down by families or changed to fit any taste. This happened in our family, from my dad’s side. Pane cunzato used to be one of our grandad’s favourite sandwiches. Our grandma used to fill warm bread with olive oil, salt, black pepper and sliced boiled eggs. It was delicious!

pane cunzato on a wooden board, tomatoes, yellow towel and bottle of olive oil, hand holding the sandwich

from top pane cunzato on a wooden board, tomatoes, yellow towel and bottle of olive oil

Can I substitute anything in this cunzato bread recipe?

As we mentioned above already, you can find plenty of different versions of this pane cunzato recipe. So yes, you can substitute ingredients. If primo sale is not available to you, you could use something similar. Primo sale is a hard cheese with a very thin rind, usually pecorino romano, manchego or parmesan are suggested as great substitute for it. If you want to still use something more local, ricotta salata like its used in the Aeolian version would be a great substitute.

If anchovies are not for you, different versions call for vegetables in oil like aubergines or you could use olive or capers. A good quality bread loaf though is required, so make sure to get one and that will be a total game changer!

What can I pair pane cunzatu with?

You should pair this seasoned sandwich with something refreshing and local. Anything like a lemonade made with local lemons or a refreshing glass of local wine to enhance the flavours.

How do I make pane cunzato

You will start off by cutting the bread in half lengthwise. Spread olive oil abundantly on both sides, the oregano and salt. Then slice tomatoes and primo sale cheese.

Spread the slices on the bread, and add the anchovies on top. Close the two halves of bread and warm it up in the oven or on a pan for a couple of minutes. Serve still warm and enjoy!

Bread is one of the most important ingredients for this recipe. Traditionally durum wheat semolina bread is used, which is baked in a wood fire oven and sprinkled with sesame seeds. You can use any bread but prefer something homemade or close to durum wheat.

close up pane cunzato on a wooden board, tomatoes, yellow towel and bottle of olive oil

Shop the pane cunzato recipe

Pane Cunzato – Seasoned Sicilian Sandwich Recipe

Cristina

Pane cunzato will transport you right into Sicilian culture with simple ingredients, but full of flavour and juiciness! The perfect easy lunch recipe for when you are home, on the go or spending the day at the seaside.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Sandwich

Cuisine Sicilian

Servings 2 people

Ingredients

300 g durum what semolina wood-fired bread
2 tomatoes
10 anchovies
150 g primo sale cheese
salt to taste
dried oregano to taste
extra virgin olive oil to taste

Instructions

Cut the bread in half lengthwise. Spread olive oil abundantly on both sides, the oregano and salt.
Slice the tomatoes and primo sale cheese.
Spread them on the bread and add the anchovies on top. Close the two halves of bread and warm it up in the oven for a few minutes.
Serve still warm and enjoy!

Notes

Pane cunzato is typically made with semolina bread, cooked in a wood-fired oven and sprinkled with sesame seeds, you can also use other types of bread;
Best served still warm or on the day.

Keyword pane cunzato

If you loved this pani cunzatu recipe, you should also check out our gnocco fritto recipe from Emilia Romagna, the malloreddus recipe from Sardinia and one of the best tiramisu in a glass or crostata al limone to end your meal!

Have you ever been to Sicily? Have you ever tried pane cunzato? Will you try to make this quick sandwich recipe at home? Let me know in the comments!