Sardines a "Beccaficu"

Sardines a "Beccaficu"

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Products of Gastronomy

Production area

Technical data sheet of the traditional agri-food product (PAT)

Brief description of the product: Sardines stuffed with breadcrumbs, anchovy fillets, pine nuts and raisins baked in the oven.

Description of the processing and maturing methods: Ingredients: sardines, breadcrumbs, Piacenza cheese (or Parmesan), pine nuts, raisins, boned salted anchovies, lemons, egg, sugar, a few bay leaves. Preparation: nectar and bone the sardines, taking care to keep them attached to the back wall. Prepare a mixture with the breadcrumbs lightly toasted in a pan, the grated Piacentino (or Parmesan), the anchovies previously liquefied in a little hot oil, the pine nuts, the raisins, pepper, parsley and chopped garlic. Tie everything with an egg, and, if necessary, again with a drizzle of oil.

Fill each sardine with a little of the mixture and fold it back on itself: grease the pan, arrange the sardines with a few bay leaves and sprinkle them with lemon juice lightly sweetened with a little sugar. Bake.

Specific materials and equipment used for preparation and conditioning: Normal kitchen utensils.

Description of the processing, storage and maturing rooms: Premises usually used for kitchens or gastronomy workshops.

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: The beccafico or golden oriole is a sparrow that feeds on figs from mid-June to mid-September. The sardines stuffed with breadcrumbs and more, want to recall, in name and appearance, small birds stuffed with figs. Anna Gael “The Sicile between the sublime and the desèsèsperè”.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: Di franzconde from Amsterdam, The Netherlands - sarde a beccaficu, CC BY 2.0,

Information contributions: Web, Region of Sicily

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