Who has visited the western side of Sicily knows it well, the cunzato bread it is one of the best specialties of Sicilian street food. It is a rich and tasty homemade bread, seasoned with tomato, oregano, caciocavallo, anchovies and abundant extra virgin olive oil. Particularly popular in the province of Trapani (but now available throughout the region) is the summer snack preferred by Sicilian kids for the typical boat or dinghy trip in the crystal clear waters of the Egadi islands and the Gulf of Castellamare.

A cult food, so good and so strongly identifying, that Giuseppe Costa, 1 Michelin star chef of the restaurant Il Bavaglino of Terrasini, wanted to include it in the card of his new restaurant Dispensa, inaugurated last year in Palermo (and reopened to the public on June 4th after closing following the lockdown).
The cunzato bread is available in eight different variants, all accompanied by baked potatoes: in addition to the traditional Trapanese version, the Bagherese, a regrinded ciabatta of the Ottavio Guccione bakery with mackerel, lemon, mint and salt flower, is also very good Pantartàr with Sicilian beef rump tartare, Genoese vegetables and mayonnaise of lost tuma and La Kala with honey onion, tuna belly in oil and Salina capers. Through the Socialfood platform, the delivery service most loved by the people of Palermo, you can order your favorite cunzato bread, to be enjoyed comfortably at home or in the office.

Particular attention also to environmental sustainability thanks to a packaging made with entirely biodegradable materials. It is possible to order the loaves cunzati during the opening hours of Dispensa, every day of the week, with the exception of Sunday, the closing day.

For the wine pairing chef Giuseppe Costa recommends Feudo Montoni's Grillo della Timpa (label included among the top 10 Italian whites for value for money according to the New York Times) which with its aromatic flavor goes well with the strong flavors of bread classic cunzato alla trapanese.

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