Bread with pee
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of gastronomy
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Buccheri (SR).
Brief description of the product: Stale bread softened with a liquid mixture of tomato extract, seasoned with oregano, chilli, oil and eggs.
Description of the processing and maturing methods: Prepare a sautéed onion in a pan, add water and bring to a boil. Melt the tomato extract, add a pinch of salt and chilli. Open the eggs and break the yolk with a fork without beating it.
Cut the stale bread into slices about two centimeters thick, place them in the pan and cover them with the ready-made sauce.
When the slices have softened, add a drizzle of oil and a little oregano. It is served hot.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Suitable domestic environments or tavern kitchens.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: In the first half of the nineteenth century, in the area of the Iblean plateau, tomatoes began to be used, alongside the already used chilli pepper. In Buccheri the typical winter breakfast of the peasants and nivaroli (snow workers) was u pani co pipi, a food that satisfies and warms, excellent for those who have to go to work early in the morning.
U pani co pipi or pani ca burns is described in the book by L. Lombardo, Popular culture, edited by Massimo Papa and in Recipe book of the “U locale” tavern of the Formica brothers, from which you get the right way to cook them.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photo: web
Information contributions: Web, Region of Sicily
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