About: Cuddiruni Impanata Agrigentina

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Agrigento and its province is one of the richest places in the world for archeological treasures; the culinary landscape is diverse and tasteful reminiscent of its history, folklore and traditions. La Valle dei Tempi, Temples’ Valley where many Greek temples are located, is a territory south of Agrigento, gently sloping towards the sea where the town of Porto Empedocle Vigata, a port city on the coast of the Strait of Sicily, is situated about 7 miles away. Those specialties we eat at picnics, at the beach, at parties and without fail for Christmas Eve and New Year Eve. * Serves: 8

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rdfs:label	Cuddiruni Impanata Agrigentina
rdfs:comment	Agrigento and its province is one of the richest places in the world for archeological treasures; the culinary landscape is diverse and tasteful reminiscent of its history, folklore and traditions. La Valle dei Tempi, Temples’ Valley where many Greek temples are located, is a territory south of Agrigento, gently sloping towards the sea where the town of Porto Empedocle Vigata, a port city on the coast of the Strait of Sicily, is situated about 7 miles away. Those specialties we eat at picnics, at the beach, at parties and without fail for Christmas Eve and New Year Eve. * Serves: 8
dcterms:subject	Anchovy Recipes Tomato Recipes Onion Recipes Sicilian Recipes Cuddiruni Recipes Calzone Recipes Pizza Recipes Italian Vegetarian Caciocavallo Recipes
abstract	Agrigento and its province is one of the richest places in the world for archeological treasures; the culinary landscape is diverse and tasteful reminiscent of its history, folklore and traditions. La Valle dei Tempi, Temples’ Valley where many Greek temples are located, is a territory south of Agrigento, gently sloping towards the sea where the town of Porto Empedocle Vigata, a port city on the coast of the Strait of Sicily, is situated about 7 miles away. The cooking of this province is very familiar to me because my family has been very close friends with the Trapani family, originally from Porto Empedocle. We spend festivities, holidays and week-ends together, enjoying each other's cooking specialties and sharing our friendship while having good conversation and good times. My brother-in-law Valentino Amodio, my sister Anna Maria’s husband, is also from Porto Empedocle, and I have had many opportunities to sample the Agrigento cooking style of his family. Some of the specialties prepared by the Trapani’s for any occasion and any occasion is always a good excuse, are the cuddiruni and the small focaccia bread stuffed with olives and scallions called ‘nmiscati or a variation the “mignulati” stuffed with sausage meat and cheese. Cuddiruni is a rectangular focaccia stuffed with fried onions, tomatoes, sliced boiled potatoes, anchovies, herbs and cheese. The “cuddiruni in bianco”, a “white” version is made using cauliflower instead of tomato. Each family makes variations sometime adding meat, fish or vegetables. Those specialties we eat at picnics, at the beach, at parties and without fail for Christmas Eve and New Year Eve. * Serves: 8

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