Pane cunzatu, which means seasoned bread, is the Sicilian version of a sandwich. This poor man’s food was traditionally made with a few simple ingredients that were available: a sturdy loaf of bread, the best quality olive oil, oregano, anchovies, fresh tomatoes and cheese. A quick and easy lunch, great for taking along on picnics.
Pane cunzatu, or pane condito in Italian, translates as seasoned bread. This is the perfect example of Sicilian cucina povera, the art of transforming humble ingredients into a simple, but healthy meal.
However, when you have access to the best quality, freshest ingredients possible, the result is a meal that is anything but forgettable.
Origins of pane cunzatu
Traditionally, pane cunzatu was prepared as an easy meal for fisherman, shepherds and field workers to pack for their lunch.
The most basic pane cunzatu consisted of bread drizzled with olive oil and oregano with an anchovy fillet or two added for flavor. If and when available, tomatoes and cheese were added.
Nowadays, pane cunzatu is considered as a street food and is the perfect lunch option for picnics or a day at the beach.
Variations
These days you’ll find several variations of this Sicilian sandwich all over the island of Sicily in bars, cafés and beach front restaurants.
- Bread: Pane cunzatu is made with fresh, often hot right out of the oven bread. But not just any bread. A sturdy loaf of bread such as durum semolina bread or a pagnotta is required. In other words anything but that soft, fluffy stuff you’ll find in most grocery stores here in North America.
- It may be served as a sandwich or open faced similar to bruschetta.
- Cheese options usually include Sicilian caciocavallo (as shown below); Primo Sale; tuma; ricotta salata; provolone and in some instances (although not traditional) I’ve also seen fresh mozzarella on pane cunzatu.
- Vegetables: other than fresh tomatoes some variations add sun dried tomatoes; grilled eggplant; roasted peppers; capers and olives.
- Protein: aside from the traditional salt packed anchovies, I have also enjoyed pane cunzatu with tuna.
- What I have never seen on pane cunzatu are cured meats such as mortadella; prosciutto or salami. Remember, this was considered a poor man’s meal and therefore any form of meat was considered a luxury that was not always available.
List of Ingredients
- Fresh crusty bread: such as semolina bread or a pagnotta.
- Good quality olive oil
- Dry oregano: and/or fresh basil
- Anchovies: ideally salt cured, or packed in oil.
- Tomatoes
- Caciocavallo cheese: other options include Primo Sale; tuma; ricotta salata or even fresh mozzarella.
- Salt
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Warm bread in a 350 degrees F preheated oven for 5 minutes.
- Slice the bread in half: sprinkle both sides lightly with salt, oregano and drizzle generously with olive oil.
- Distribute the anchovies over the bread.
- Top with sliced cheese and tomatoes. Sprinkle a little extra salt on the tomatoes.
- Cover with the top slice of bread and serve.
Recipe Notes
-Use fresh crusty bread such as durum semolina bread; pagnotta or ciabatta.
-Other vegetable options include sun dried tomatoes; grilled eggplant; roasted peppers; olives and capers.
-Possible cheese options: caciocavallo; Primo Sale; tuma; provolone; ricotta salata or fresh mozzarella.
-Replace the anchovies with tuna.
-Best enjoyed immediately while the bread is still warm or pack along for picnics or a day at the beach.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Sicilian street food recipes!
- The Best Sicilian Arancini
- Sicilian Sfincione
- Sicilian Panelle (chickpea fritters)
- Arancini alla Norma
- Sicilian Rosticceria Small Bites
- Focaccia Messinese
- Sfincione Bagherese
Ingredients
- 100 grams bread 1 wedge or 1 panini (roll) of semolina bread, pagnotta or ciabatta
- 1 tsp dry oregano
- pinch salt
- 2 tbsp. olive oil
- 3-4 anchovy fillets salt or oil packed
- 50 grams caciocavallo cheese or as much as desired, thinly sliced
- 1 medium tomato thinly sliced
Instructions
- Warm bread in a 350 degrees F preheated oven for 5 minutes.
- Slice the bread in half: sprinkle both sides lightly with salt, oregano and drizzle generously with olive oil.
- Distribute the anchovies on the bread.
- Top with sliced cheese and tomatoes. Sprinkle a little extra salt on the tomatoes.
- Cover with the top slice of bread and serve.
Notes
-Other vegetable options include as sun dried tomatoes; grilled eggplant; roasted peppers; olives and capers.
-Possible cheese options: caciocavallo; Primo Sale; tuma; provolone; ricotta salata or fresh mozzarella.
-Add tuna instead of anchovies. To serve: -Best enjoyed immediately while the bread is still warm or pack along for picnics or a day at the beach.
Carol
I’m fascinated by the concept of pane cunzatu, the Sicilian version of a sandwich. It’s heartwarming to learn about its humble origins as a meal for fishermen and field workers, made with simple but quality ingredients like bread, olive oil, oregano, anchovies, tomatoes, and cheese. The variations and substitutions you mentioned make it even more intriguing, and the step-by-step instructions with images are helpful for trying this recipe at home. The idea of enjoying pane cunzatu while still warm or taking it on a picnic sounds perfect for savoring Sicilian flavors with a touch of nostalgia!
Miliana
Hi! This is a great recipe. I just recently came across your food site and I love it so much. I want to make everything now! So my husband is part Sicilian and since he enjoys a lot of Italian/Sicilian food I thought I would learn how to make recipies. Though he’s not much of big fan of anchovies as I am do you recommend a good substitute? I was thinking maybe ham or prosciutto?
By the way you have inspired me so much, I think you’ve just change our lives! I can’t wait to make so many of these wonderful recipes pass down from your family. Thank you for sharing this gift with the world. It’s an honor to come across these gems.
Nadia
Hello Miliana, thank you very much for the kind words, I appreciate it! You can substitute tuna for the anchovies, in fact I enjoyed a version of pane cunzatu with tuna last summer and they also added a few capers and olives to it. It was delicious! You don’t usually see any cured meats on pane cunzatu since this was traditionally a poor man’s food and meats were not usually available. That said, I won’t send the pane cunzatu police after you if you decide to add some ham or prosciutto to yours! You may definitely personalize it to your taste. Enjoy and mille grazie!
Jennie Sama
Thanks so much for this recipe! I’m sure my Mom made this when I was young. To see it printed in Sicilian is such a joy for me, and I will make it soon!!!
Tanti belle cose
Jennie Sama
Nadia
You are quite welcome Jennie, I hope you enjoy this delicious and easy sandwich! Grazie!