‘U Cuddiruni is a focaccia spread in different parts of Sicily, where it sometimes takes on very different characteristics, similar to the Palermo sfincione. It is made white (without the tomato pulp) or red, topped with anchovies, onions, pecorino cheese and breadcrumbs. In the past it was customary to bake “u cuddiruni”, when bread was made at home, with durum wheat semolina flour, the remaining dough was seasoned to brighten the children’s day with a simple but appreciated gastronomic delicacy.
Through the event “Cuddiruni Festival”, which is held every year, the aim is to enhance the product in compliance with the typical local culinary tradition of Ciminna.
