PANE CUNZATO, our daily snack in Castelvetrano.

Source one pound of hearty, rustic, sourdough bread (like Castelvetrano’s unique Pane Nero made with rare Tumminia & Russulidda durum wheat or the French Pain Poilâne, which both have a shelf-life of 4 and more days). Substitute with Ciabatta bread which, of course, always works.

Warm the bread in the oven, whole, then remove and slice in half lengthwise. Plate. Scatter 2 chopped garlic cloves on it, 3 to 5 diced cherry tomatoes (remove seeds). Add ½ cup shaved pecorino primo sale (use fresh goat cheese if you can’t find Sicilian primo sale or tuma), preserved sardine filets (flesh should be as pink/red as possible). Drizzle generously with Olio Verde Novello, sprinkle flaky sea salt, and grind black pepper over it. Finish with a dusting of oregano (green, not grey one).

A note on salt: Hold the salt in case you are using salty cheese and salty sardines. Do not hold the salt if you realize you are not using either. Salt brings out flavors, if in measure. Sea salt is best, and we cannot but be partial to our local Trapani or Mozia sea salt (think Flamingo on the packaging, or picturesque windmills, but plain, cheap Stallone-un-branded salt out of a plastic bag works great too…. if in Sicily, a must-buy!).

- GaB & MaV