A Stir The Pots Post

Pani Cunzatu

by | Jun 20, 2014 | Bread, Food

Bread is almost always an after thought, or just a lonely roll at the dinner table for butter or oil. But with Pani Cunzatu, a Sicilian cousin to bruschetta, bread becomes the entire meal. Traditionally, Pani Cunzatu is made from a loaf of fresh baked Pane Nero di Castelvetrano, a bread whose essence is a a stone ground heritage flour. 

If you're as lucky as I've been to learn to bake this kind of bread, and you have one straight from your hearth oven, just follow these steps to make Pani Cunzatu.  While the loaf is just hot from the oven, it's split horizontally and doused with nocerella olive oil, then covered with anchovies, garlic and tomato and the two split pieces pressed together and sliced. Enjoy with a rosatto wine or even a white wine. It's bonta, (goodness).

  IMG_0073 IMG_0872 IMG_0879 IMG_0880


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content