Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina Pitoni: Crispy Calzones Bursting with Sicilian Flavours
Discover Messina pitoni, delightful fried calzones filled with crisp escarole, creamy tuma cheese and salty anchovies – a true staple of Messina’s culinary heritage!
📖 What is it
Discover Messina pitoni, delightful fried calzones filled with crisp escarole, creamy tuma cheese and salty anchovies – a true staple of Messina’s culinary heritage!
🛒 Ingredients
- ✓ 250g semolina flour
- ✓ 250g plain flour
- ✓ 300ml water
- ✓ 1 teaspoon sugar
- ✓ 300g escarole
- ✓ 12g fresh yeast
- ✓ 300g Pachino cherry tomatoes
- ✓ 300g tuma cheese
- ✓ 10-12 anchovy fillets in oil
- ✓ salt
- ✓ extra virgin olive oil
- ✓ sunflower oil for frying
📊 Nutritional Information
Messina pitoni are a cherished emblem of the city’s rich food traditions. These golden fried calzones, packed with crunchy escarole, soft tuma cheese and flavourful anchovies, release aromas that whisk you away to the bustling streets of Messina. Ideal for sharing on a cosy evening, they’re a beloved treat from local fry shops, winning hearts with their authentic, wholesome flavours. Enjoy them all year round, perhaps paired with a glass of fine Sicilian wine for a truly immersive experience.
👨🍳 Preparation
- 1
Combine the flours in a large bowl, mixing well with a pinch of salt and the sugar.
- 2
Make a well in the centre and dissolve the yeast in a little lukewarm water.
- 3
Begin kneading, gradually adding the yeast water followed by the remaining water until you have a soft dough.
- 4
Stir in the extra virgin olive oil and continue kneading until fully absorbed.
- 5
Cover the dough with a cloth and leave to rest for about an hour.
- 6
Wash and dry the cherry tomatoes and escarole. Quarter the tomatoes, cube the tuma cheese and roughly chop the anchovies.
- 7
Once risen, divide the dough into 80g portions and roll each into a 15cm diameter disc.
- 8
Fill each disc with escarole, tomatoes, tuma, anchovies, a pinch of salt and a drizzle of olive oil.
- 9
Fold the discs into half-moons, sealing the edges firmly and trimming with a pastry wheel for a neat finish.
- 10
Deep-fry the pitoni in plenty of sunflower oil until golden on both sides.
- 11
Drain on kitchen paper and serve piping hot.
💡 Tips and Variations
- •
For a little extra kick, add some finely chopped fresh chilli to the filling.
- •
If you prefer a pescatarian option, swap the anchovies for pitted black olives to keep that bold flavour.
- •
Try air-frying for a lighter version that still delivers a satisfyingly crisp crust.
- •
The magic of this recipe lies in the anchovies’ punchy saltiness balanced by the gentle bitterness of escarole and the creamy softness of tuma.
- •
Boost the umami by sprinkling some nutritional yeast flakes into the filling.
- •
For a vegan twist, replace tuma with cashew-based vegan cheese and omit the anchovies, adding capers and olives for depth.
- •
The secret to perfect pitoni is the harmony of simple ingredients and frying at the right temperature.
📦 Storage
- • Store leftover pitoni in an airtight container in the fridge for up to 2-3 days to keep them fresh and flavoursome.
- • Reheat gently in a fan oven at a low temperature to restore their crispness.
- • Avoid freezing as the filling may lose its texture and authentic taste.
🍷 Pairing
To complement the rich, comforting flavours of Messina pitoni, opt for a Cerasuolo di Vittoria – Sicily’s prized red wine with soft, fruity notes that pair beautifully. Alternatively, a young Nero d’Avola offers a lovely contrast to the salty filling. For a taste beyond Sicily, a fresh, balanced Chianti Classico from Tuscany makes an excellent companion to this fried delicacy.
Making Messina pitoni is like inviting a slice of Sicilian soul into your kitchen. I warmly encourage you to give this recipe a go, bring the vibrant tastes of Messina to your table, and share the joy with your loved ones. It’s a wonderful way to celebrate tradition, create memories, and enjoy a truly delicious feast together.
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