Bread in Sicily, as in other parts of Italy, is a true religion: there is no table that does not have one or more varieties. It was the food of those who could not afford pasta, meat or fish and was often accompanied by raw vegetables such as onions: still today in a good part of Sicilian houses, especially in mountain villages, bread is prepared at home and baked in a wood-burning oven. Generally made of durum wheat semolina flour, in many areas it is opened horizontally, like a cake, to be stuffed inside with tomatoes, extra virgin olive oil, salt, oregano and often also salted sardines and various cheeses: it is u pani cunzatu (seasoned bread).
