Among the hidden culinary gems of Sicily lies the Pizzolo of Sortino, a unique delight that blends tradition, history, and authentic flavors from the Syracuse area. Its versatility and distinct taste make it a must-try for food lovers.

Discover the Pizzolo of Sortino

The origins of the pizzolo of Sortino

The pizzolo originated in Sortino, a charming village in the Iblei Mountains, known for its exquisite honey and rich culinary tradition. Historically, this dish was a staple in peasant cuisine, where simple, locally-sourced ingredients were key.

The term “pizzolo” comes from the dialect word “pizzulu,” referring to the crispy edge of focaccia bread. Over the years, this humble dish evolved, with a variety of fillings transforming it into a signature of Sortino’s culinary heritage.

For more about Sortino’s traditions and the region’s culinary culture, visit Visit Sicily.

How is the pizzolo made?

The pizzolo is a double-layered flatbread, baked to perfection and stuffed with savory or sweet fillings. After the first baking, the bread is opened, filled, and then baked again to seal in the flavors.

Some popular savory fillings include:

  • Prosciutto and mozzarella.
  • Sausage, provola cheese, and grilled vegetables.
  • Tomato, basil, and fresh ricotta.

Sweet versions are equally enticing, featuring combinations like pistachio cream with chocolate or ricotta paired with honey and cinnamon.

Discover the Pizzolo of Sortino

Where to enjoy the pizzolo of Sortino

Sortino is dotted with pizzerias and restaurants that prepare pizzolo using traditional methods and locally-sourced ingredients. The pizzolo has gained popularity across Sicily, making it accessible in cities throughout the island.

To plan your culinary journey to Sortino, check out Syracuse Tourism.

The pizzolo: a symbol of Sicilian tradition

The pizzolo is more than a dish, it’s a celebration of Sicily’s creativity and passion for food. Loved by people of all ages, it captures the essence of the Syracuse area with every bite.