Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cuddiruni from Ciminna: A Rustic Sicilian Focaccia with Deep Palermo Roots
A traditional Sicilian focaccia from the hills around Palermo - rich with tomato, spring onions, anchovies and pecorino, all layered over hearty semolina dough.
📖 What is it
A traditional Sicilian focaccia from the hills around Palermo - rich with tomato, spring onions, anchovies and pecorino, all layered over hearty semolina dough.
🛒 Ingredients
- ✓ 1 kg fine semolina flour
- ✓ 50 g fresh yeast for pizza
- ✓ 20 g salt
- ✓ 500 g tomato sauce
- ✓ 5 spring onions
- ✓ 300 g grated Sicilian pecorino
- ✓ Water
- ✓ Extra-virgin olive oil
- ✓ Anchovy fillets
- ✓ 200 g breadcrumbs (optional)
- ✓ Freshly ground black pepper
📊 Nutritional Information
In the small hill towns east of Palermo - places like Ciminna, Villafrati and Baucina - cuddiruni is more than a focaccia. It’s a story told through dough, tomatoes and cheese, a reminder of the days when families baked bread in communal ovens and used leftover dough to create this humble but deeply comforting dish.
Sitting somewhere between a pizza and the famous Palermo sfincione, this rustic focaccia is traditionally made with semolina flour, giving it a golden, slightly nutty flavour. The best-loved version is the “red” one: a generous layer of tomato sauce crowned with spring onions, anchovies and plenty of Sicilian pecorino - a combination that fills the kitchen with aromas as warm as a Sicilian summer night.
Served hot, cuddiruni is both simple and celebratory. It’s perfect for sharing at a summer gathering, or as a companion to a glass of robust Nero d’Avola while watching the sun set behind the hills.
👨🍳 Preparation
- 1
Sift the flour onto a work surface and begin mixing with water.
- 2
Add the yeast, salt and a drizzle of extra-virgin olive oil.
- 3
Knead by hand until soft and elastic.
- 4
Leave the dough to rest for at least 2 hours.
- 5
Divide into small dough balls and flatten them with your hands.
- 6
For the red version, spread tomato sauce over the base.
- 7
Add grated pecorino and sliced spring onions.
- 8
Arrange anchovy fillets and, if you like, a few black olives.
- 9
Sprinkle with black pepper and finish with a drizzle of olive oil.
- 10
Bake at 180°C for around 3 minutes, then serve hot.
💡 Tips and Variations
For a vegetarian version, simply omit the anchovies and add black olives and capers for extra character.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Freeze the baked cuddiruni for up to a month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Enjoy cuddiruni with a glass of Nero d’Avola - its fruity, spicy character pairs beautifully with the bold toppings.
Thank you for exploring this traditional Sicilian focaccia with me. May its warmth, simplicity and bold flavours bring a taste of Sicily into your home. Buon appetito!
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