With cookinshow, the portal for authentic lunches, dinners and experiences, you can enjoy an authentic pasta all’anciova and much more in just two hours, we take care of everything – book an experience! 

What is it? Pasta c’anciova can be said to be an alternative to the more famous pasta con le sarde.This dish is reminiscent of the Sicilian culinary tradition of preparing pasta with tomato extract and salted anchovies, a combination of sweet and salty that is balanced by the muddica aturrata (toasted breadcrumbs), which with the bitterness of the toasting makes the dish perfect. 

 

Where can you eat it in Palermo? You can find it in some trattorias and you can eat it in the comfort of your own home with Cookinshow, a portal for lunches, dinners and experiences, learning its secrets, historical aspects and amusing anecdotes. 

 

Origins: Every time the people of Palermo hear about this dish, they think back to their grandmothers who, as good cooks from Palermo, had a special way of combining the sweet and the salty in this dish, which gave off a fragrance that cannot be forgotten after so long. The invention of this dish, according to some sources, is attributed to the ’emigrants’ who left Sicily to go and work in northern Italy, and since it is a dish that is made with preserved products, they would stock up on it in the summer when they returned, and then cook it during the long, cold winters, thinking back to the warmth of Sicily.  

Anecdotes: There is, however, also the hypothesis that this was the pasta of the peasants, because the recipe was quick and easy and was prepared during the break from work. 

 

The story of a dish of pasta all’anciova during the lunch of a Sicilian family. 

If you want to eat pasta c’anciova and a muddica atturrata you need a slow pace and lots of waiting…  

Grandfather: “In my day, toasted breadcrumbs were used instead of cheese because it’s a poor dish and there was no money for it! 

Dad stops the baker in the street and says: “Please bring a nice big bread, baked in a wood-fired oven, so that we can eat the crust at the moment and let the crumbs dry for a few days so that we can “grattuggiare”!” 

Mum brings tomato extract and prepares it in the countryside at the end of summer, when the tomatoes are dried in the sun. 

Salted sardines can be stored for months and an authentic Palermo family knows how to find them. 

Sultanas and pine nuts can be bought, it’s already been a week! 

With cookinshow, the portal for authentic lunches, dinners and experiences, you can enjoy an authentic pasta all’anciova and much more in just two hours, we take care of everything – book an experience!