Cucciddatu with Gran Biscotto, Vastedda Palermitana cheese, courgettes and pistachio pesto

Knowledge and flavours blend together in Sicily. The connection between the countryside and the city is of fundamental importance, as can be seen in the authentic and genuine street food in Palermo. Some of Sicily’s products par excellence come from the hinterland, including Zucchine di Misilmeri, a local courgette ecotype whose shoots and leaves (the so-called “tinnirumi”) are a typical ingredient in Palermo cuisine.
This area is also historically linked to animal husbandry and pastoralism. Cow’s milk Caciotta cheeses are part of its dairy heritage and they have an ancient connection with Palermo, in particular Vastedda. And we mustn’t forget Cucciddatu, a homemade semolina bread, locally known as “u pani di casa”, which in the form of the traditional “pani cunzatu” (seasoned bread), is one of the typical elements of traditional Sicilian cuisine.