Pane cunzatu
Pane condito · in dialect: pane cunzatu
“Dressed bread” with olive oil, tomato, anchovy and cheese
Pane cunzatu means “dressed bread”: warm Sicilian bread split and soaked with extra virgin olive oil, then layered with tomato, anchovy, cheese and oregano.
The story
In the countryside around Trapani, pane cunzatu was what farmers ate in the fields: a loaf still warm from the oven, opened up and seasoned with whatever was to hand. On the Aeolian islands it comes with capers and tuna. It is the purest way to taste good olive oil with food, and it depends on it completely.
Ingredients
Method
1Warm the bread
Warm the loaf in a hot oven for 5 minutes, then cut it in half horizontally.
2Dress it
Drizzle both cut faces with most of the oil and sprinkle with salt, pepper and oregano. Let it soak in for a minute.
3Fill
Layer the tomato, cheese and anchovies on the bottom half, add a few basil leaves and a last thread of oil, close and press down lightly. Cut into wedges.
Tips for success
- Day-old bread is fine if you warm it; the heat helps the bread drink in the oil.
Variations
- Aeolian style: add tuna in oil, capers (Salina’s if you can find them) and a few olives.
- Vegetarian: leave out the anchovies and add capers and grilled aubergine.
Making ahead and storing
Eat straight away.
What to drink
A Catarratto or Grillo from western Sicily.
Pane cunzatu: your questions
What does cunzatu mean?
It is Sicilian for “dressed” or “seasoned”. The same word gives olive cunzate, seasoned olives.
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