Pane Siciliano

This "Sicilian" bread is made of the same wheat-semolina dough as the Altamura. What makes it "Sicilian" is the peculiar shape: Sicilian bakers are often quite creative with their bread sculptures. I remember, for example, when K and I spent a few days in Siracusa in the 80s, we survived on a large loaf in the shape of a fish.


Franco Galli: The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen Chronicle Books, 1993