Sicilian Pane Cunzato with Extra Virgin Olive Oil – A Mediterranean Classic You’ll Fall in Love With
If you're looking for the best way to taste true extra virgin olive oil, Sicilian Pane Cunzato is the answer. This rustic, open-faced sandwich is simple, bold, and unforgettable—just like Sicily itself. Made with crusty artisan bread, sun-ripened tomatoes, fresh oregano, anchovies, and a generous drizzle of high-quality extra virgin olive oil, it's the perfect way to bring out the rich, peppery, fruity notes in your oil.
Whether you're planning a Mediterranean-inspired dinner or just want a healthy, flavor-packed snack, this recipe turns a few humble ingredients into a truly luxurious experience.
Ingredients:
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1 loaf crusty artisan or sourdough bread (preferably rustic or wood-fired)
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2–3 vine-ripened tomatoes, sliced
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2–3 anchovy fillets (optional but authentic)
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Fresh oregano (or dried if unavailable)
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Sea salt & freshly cracked black pepper
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¼ cup Magnifico extra virgin olive oil
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A few thin slices of aged pecorino or ricotta salata (optional)
Instructions:
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Slice the bread thick and lightly toast it for a rustic crunch.
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Drizzle generously with your finest extra virgin olive oil while warm. Let it soak slightly.
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Layer the tomatoes evenly on top.
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Add anchovies, a sprinkle of oregano, and sea salt to taste.
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Finish with more olive oil, black pepper, and (optional) cheese.
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Let sit for 1–2 minutes so the flavors soak in. Eat immediately.
Pane Cunzato is more than a recipe—it's a celebration of simple, healthy ingredients, and proof that quality olive oil makes all the difference. When you use a truly premium, cold-pressed Sicilian extra virgin olive oil, the flavor shines through in every bite.
If you’ve never had olive oil like this before, Pane Cunzato is the perfect introduction. Once you try it, you’ll never go back.