Sicilian Rosticceria Small Bites

Sicilian Rosticceria Small Bites are basically Sicily’s fast food.  These inexpensive small bites are the perfect and delicious quick snack or lunch to go!

If you walk into a rosticceria in Sicily, don’t go looking for rotisserie chicken or other roasted meats. That’s, of course, what we immediately assumed we’d find there when we were given directions to the closest rosticceria for a quick bite.  Instead, we found this:

And I thought to myself, I’ll take one of each please!

Rosticceria Siciliana is basically the fast food of Sicily.  A place where you can get inexpensive, take away bites that usually cost no more then about 2 € per piece.  You’ll find these locations everywhere and most bars sell these foods as well. The locals call these pezzi di rosticceria or rosticceria pieces because each piece is sold individually and you’ll choose several of these to make a meal of them.  Who needs McDonald’s when you have this as an option?

What are a few of the most common rosticceria foods?

Rollò con wurstel

The most popular rosticceria foods, in my opinion, is the rollò con wurstel.  This is basically pigs in blankets. I know what your first reaction will be: hotdogs in Italy, never!  Believe me they are more popular than you think.  In fact during my first trip to Italy, I enjoyed a pizza covered in wurstel or hot dogs and it was delicious! The only difference in Italy is that they did not serve mustard with their rollò, although it does go well with them!

Calzone con prosciutto cotto e mozzarella

These mini calzone are filled with a slice of prosicutto cotto (cooked ham)  and mozzarella. Sometimes tomato sauce is added as well.

Pizzette

Pizzette, as their name indicates are basically mini pizzas usually simply topped with tomato sauce and mozzarella.

And of course, let us not forget my favorite, arancini!  You can find my mom’s famous arancini recipe here. 

Step by Step Instructions

Unlike your typical pizza dough, the dough for Sicilian rosticceria contains butter and is often referred to as brioche dough.  This dough puffs up beautifully, as you can see, and has a very soft and fluffy texture as compared to pizza dough.  Perfect for making these small bites!

Prepare the dough:

Proof the yeast by warming water until tepid, pour into a bowl and add yeast and sugar.  Let sit for about ten minutes until it is foamy.

Meanwhile pour flour and salt in the bowl of your stand mixer with dough hook attached and mix.  Add cubed butter and mix on low speed for a minute until it is dispersed in the flour. Or, you may find it easier to cut the butter into the flour using your fingers as I did. 

Once the yeast is foamy, add to the flour mixture.  Mix on low speed for one minute until a dough begins to take shape.  Increase to medium speed and knead for about eight minutes until a smooth elastic dough is formed. You may choose to knead it by hand for a minute or two until the dough is completely smooth.  

Shape into a ball and place in a bowl greased with olive oil.  Turn to grease the ball of dough on all sides.  Cover with plastic wrap and place in a warm place, free of draft, to rise until doubled in bulk, about two hours.  I usually place the bowl in my unlit oven.

After two hours the dough will look like this:

Use a kitchen scale to divide the dough into either 8 -100 gram balls, or 10 -80 gram balls.  For smaller, bite size rosticceria pieces divide into 16 or 20 balls. Keep the dough balls covered as you shape them. You are now ready to shape your rosticceria pieces of your choice.

For Rollò con wurstel:

Use a rolling pin to flatten each ball to form a rectangular shape.  Place a hot dog on one end of the dough and roll the dough around it.  Place seam down on a baking sheet covered in parchment paper.  I used a sharp knife to score the rollò with three or four horizontal slashes.  Brush with egg wash and sprinkle with sesame seeds.

For Calzone con prosciutto cotto e mozzarella:

Roll each ball into a circle of about 5 inches.  Place a slice of prosciutto cotto (cooked ham) on the dough.  Place a mozzarella slice on the prosciutto cotto.  Fold over into a half moon shape and seal the edges with a fork. 

Place on the prepared baking sheet, brush with egg wash and top with sesame seeds. 

For Pizzette:

Flatten each dough ball with your fingers into a circular shape.  Add a spoonful of tomato sauce in the center of the circle and top with cubed mozzarella. 

To bake:

Let the prepared rosticceria pieces sit for an hour for a second rise.  Preheat oven to 400F and bake for 12-15 minutes until golden brown.  Serve warm or at room temperature.

Tips and suggestions:

• In Sicily, pork lard called strutto is used in the dough, however butter is a good substitute.
• The dough can be divided into 8 -100 gram balls or 10 – 80 gram balls if you want your rosticceria pieces a bit less “doughy”.  
• For mini rosticceria pieces, divide each dough ball in two to make either 16 or 20 pieces.
• Rosticceria pieces are typically served warm or at room temperature.
• You can vary your fillings or toppings. For example, add a spoonful of tomato sauce to your calzone, or stuff with other ingredients of your choice such as sausage; prosciutto; or mozzarella,  tomato sauce and basil for a vegetarian filling. Likewise, add toppings of your choice on the pizzette.
• The nutritional information provided is for the dough only as the toppings you choose may vary.

Impress your family with these delicious Sicilian Rosticceria Small Bites at your next gathering or prepare some on the weekend to add to your children’s lunch boxes once September comes around! Don’t forget to share with me your creations by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram.  Buon appetito!

Check out more Sicilian street food recipes!

• Sicilian Arancini
• Arancini alla Norma
• Panelle (Sicilian Chickpea Fritters)
• Pane Cunzatu
• Sfincione Siciliano
• Sfincione Bagherese
• Focaccia Messinese
• Pitoni Messinesi