A table from Lipari
Pane Cunzato – Pizza & More is a restaurant that speaks of the Aeolian Islands. Step inside and photographs of Lipari, Salina and Alicudi take you on the journey first, among Sicilian majolica and teste di moro, as in a house on Lipari. The food does the rest.
The star is pane cunzato, a dish you will find all over Sicily in different versions: a lightly toasted base topped with fresh, uncooked ingredients. It sums up how we cook. We believe fresh ingredients, handled as little as possible, keep their nutrients and their flavour.
That is why we care so much about flour. Our pizza and bread rest for 48 hours and are made with stone-ground wholegrain flours that keep the minerals and goodness of the bran and germ.
Why stone-ground flour
Industrial mills spin steel rollers at 300–350 rpm, which heats the flour and strips away part of its nutrients. Stone milling runs slowly and stays cool, so the flour keeps its fibre, its minerals and its taste.
From the Sicilian pantry
- Nebrodi salami and ’nduja
- Palermo ricotta
- Salina capers
- Modica chocolate
- Bronte pistachio
- Trapani tuna
- Cherry tomato and onion jams
- White and red Sicilian wines
