Bread in Sicily and mafalda with mortadella, a traditional snack!

Sicily has a rich agri-food heritage. Bread plays a role of primary interest.

Bread in Sicily is everything: culture, history, traditions, effort, but also a unique and inimitable flavour.
In peasant culture the true man was the one who ate travagghiatu bread, obtained, that is, with the
sweat of his own forehead.

Bread is considered “grace of God” so much so that our grandparents' habit was not to turn it on the
table - because it would have been like turning our backs on the Lord, and not throwing but using
spoiled bread for other culinary uses. And if you were forced to throw it away, you used to kiss it before
the sad and painful gesture.

In peasant houses, bread was produced at home every week and bread-making was to be considered a
real ritual.

Today this habit has inevitably been lost, but homemade bread is considered a unique and irreplaceable
product. It is made with durum wheat semolina and is characterized by a dense and minute honeycomb
and has a high shelf life.

But the most famous form of bread in Sicily is certainly Mafalda, produced throughout the region.
Mafalda is a bread with a golden crust, a delicate and characteristic sesame seed flavour.

This bread was made in the 19th century.A master baker from Catania dedicated it’ in the early 20th
century to Mafalda of Savoy, from which it took its name.

Even today, a hot Mafalda with mortadella remains one of the best possible meals.

“ Autru ca Mecchi Donadd ” (Mc Donald's)
Eat a mafalda with mortadella that "Costa picca e sapi bedda" (“It costs little and tastes very good”) !