{"id":8245,"date":"2016-05-13T14:20:42","date_gmt":"2016-05-13T12:20:42","guid":{"rendered":"http:\/\/www.visitsicily.info\/?p=8245"},"modified":"2022-06-10T17:32:55","modified_gmt":"2022-06-10T15:32:55","slug":"pani-cunzatu","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/en\/ricetta\/pani-cunzatu\/","title":{"rendered":"Cunzatu bread"},"content":{"rendered":"<p><strong>Recipe<\/strong><\/p>\n<p><strong>Preparation<\/strong>:<\/p>\n<p>Cut the loaf in half and carve the crumb with shallow cuts.<\/p>\n<p>Sprinkle with salt, pepper and oregano and drizzle with plenty of oil. Then arrange a layer of tomato and cheese slices.<\/p>\n<p>Spread over the chopped anchovy fillets and sprinkle a pinch of oregano. Reassemble the bread, pressing it lightly and put it in the oven for a few minutes before serving it hot.<\/p>\n<p>The recipe can vary from place to place, for example the <strong><em>Aeolian<\/em><\/strong> version includes <strong>capers, basil leaves, garlic (optional), mozzarella, cherry tomatoes, dried tomatoes, giant green olives and white wine vinegar<\/strong>. In this variant the bread is used as a base and is heated for a few minutes in the oven before being seasoned.<\/p>\n","protected":false},"featured_media":52937,"template":"","categories":[1924],"luogo":[],"stagione":[1875],"class_list":["post-8245","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-en","stagione-summer"],"acf":{"galleria":false,"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n","sottotitolo":"","titolo_paragrafo_1":"Dettaglio","paragrafo_1":"<p><em>U pani cunzatu<\/em>, or <strong>seasoned bread<\/strong>, is the poorest meal among the most typical of Sicilian gastronomic culture. Also known as the &#8220;bread of disgrace&#8221;, in the absence of a rich dish, it was enriched with inexpensive and easily available smells and condiments. Only the lucky ones allowed themselves the luxury of rubbing a piece of sardine on the bread, to make it tastier. Over time, the recipe has evolved with the addition of increasingly sought-after ingredients. The process is simple and you can replicate it at home, just like it used to be.<\/p>\n","difficolta":"Medium","durata":"","ingredienti":[{"nome_ingrediente":"Loaf of durum wheat semolina flour","quantita":"\u00bd kg"},{"nome_ingrediente":"Large ripe tomatoes","quantita":"4"},{"nome_ingrediente":"Anchovy fillets in oil","quantita":"100 g."},{"nome_ingrediente":"Sliced first salt or tuma cheese","quantita":"150 g."},{"nome_ingrediente":"Extra virgin olive oil","quantita":""},{"nome_ingrediente":"Origan","quantita":""},{"nome_ingrediente":"Salt","quantita":""},{"nome_ingrediente":"Pepper","quantita":""}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cunzatu bread | Visit Sicily official page<\/title>\n<meta name=\"description\" content=\"U pani cunzatu, or seasoned bread, is the poorest meal among the most typical of Sicilian gastronomic culture.\" \/>\n<meta name=\"robots\" content=\"index, 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