Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina-Style Pitoni: Crispy Calzones with Chicory, Tuma Cheese and Anchovies
Dive into the flavours of Messina with these delicious fried calzones stuffed with curly chicory, creamy tuma cheese, and savoury anchovies – a Sicilian street food classic!
📖 What is it
Dive into the flavours of Messina with these delicious fried calzones stuffed with curly chicory, creamy tuma cheese, and savoury anchovies – a Sicilian street food classic!
🛒 Ingredients
- ✓ 250g semolina flour
- ✓ 250g plain flour
- ✓ 300ml water
- ✓ 1 tsp sugar
- ✓ 300g curly chicory (scarola)
- ✓ 12g fresh yeast
- ✓ 300g cherry tomatoes (Pachino tomatoes)
- ✓ 300g tuma cheese (a soft Sicilian cheese)
- ✓ 10-12 anchovy fillets in oil
- ✓ salt
- ✓ extra virgin olive oil
- ✓ sunflower oil for frying
📊 Nutritional Information
Messina’s pitoni, affectionately known locally as pituni or piduni, are a true taste of Sicilian tradition. These golden-fried calzones, brimming with bitter-sweet curly chicory, velvety tuma cheese, and salty anchovies, offer a perfect marriage of rustic charm and vibrant flavour. Their inviting aroma drifts through the streets of Messina, tempting passersby to pause and indulge. Ideal for a casual supper with friends, pitoni stand proudly alongside the famed arancini as one of the city’s beloved fried treats. Enjoy them any time of year with a glass of robust Sicilian wine, and they’re sure to win over the most discerning palate.
👨🍳 Preparation
- 1
Combine both flours in a large bowl and mix well with a pinch of salt and sugar.
- 2
Make a well in the centre and dissolve the fresh yeast in some lukewarm water.
- 3
Begin mixing, gradually incorporating the yeast water and then the remaining water until you achieve a soft dough.
- 4
Add a generous drizzle of extra virgin olive oil and continue kneading until it’s fully absorbed.
- 5
Cover the dough with a cloth and leave it to rest for about an hour to rise.
- 6
Wash and dry the cherry tomatoes and chicory. Quarter the tomatoes, cube the tuma cheese, and chop the anchovies into small pieces.
- 7
Once risen, divide the dough into 80g portions and roll each into discs about 15cm across.
- 8
Fill each disc with chicory, tomatoes, tuma, anchovies, a pinch of salt and a drizzle of olive oil.
- 9
Fold the discs in half to form half-moons, press the edges firmly and crimp with a pastry cutter for a neat seal.
- 10
Fry the pitoni in plenty of hot sunflower oil until golden and crisp on both sides.
- 11
Drain on kitchen paper and serve piping hot.
💡 Tips and Variations
If you like a bit of heat, add a sprinkle of chopped chilli to the filling. For a vegetarian twist, simply leave out the anchovies and replace them with black olives.
📦 Storage
- • Store the pitoni in the fridge covered with cling film for 2-3 days.
- • Reheat gently in a conventional oven or microwave before serving.
- • Avoid freezing as this can alter the texture of the filling.
🍷 Pairing
Serve your Messina pitoni alongside a glass of Cerasuolo di Vittoria – a full-bodied, rounded Sicilian red wine that perfectly complements the rich flavours.
There’s something truly special about sharing a plate of warm, crispy pitoni with loved ones. This recipe brings a slice of Sicilian street food straight to your kitchen, perfect for cosy evenings or casual gatherings. Give it a go – your taste buds (and your guests!) will be well rewarded. Don’t forget to pass this little treasure along to family and friends; it’s a delicious way to spread a bit of sunshine from Messina any day of the year.
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