THE Messina pidonians they are one of the most loved and iconic dishes of the gastronomic tradition of Messina, a Sicilian city known for its cuisine rich in Mediterranean flavours. These delicious stuffed pasta parcels are perfect as street food, but are also served in local restaurants and takeaways. Their preparation may vary slightly depending on family traditions, but the base always remains the same: a thin and fragrant pastry containing a tasty filling.
The history of the pidone, or “pituni” from Messina
The origin of pidoni has its roots in the Sicilian culinary tradition, particularly influenced by the numerous dominations that have followed one another on the island, such as the Greek one. Sicilian cuisine, in fact, is a melting pot of flavors and techniques coming from the Arabs, Normans, Spanish and French. However, pidoni are a typically Messina specialty, born as a popular and accessible dish, designed to exploit local and easily available ingredients.
Pidons, also known as “piduni”or “pituni”are distinguished from other stuffed focaccias in Sicily by their characteristic crescent shapewhich resembles a calzone. The term “pidone” could derive from the Messina dialect and indicate the typical shape of the dish. Traditionally, pidonians came prepared at home by Messina families and then fried in hot oila cooking method that gives pasta a unique crunchiness.
Over the years, they have become a symbol of Messina street cuisine, served hot in the city’s kiosks and takeaways. Today, in addition to the fried version, it is also common to find baked pidoni, a lighter variant suitable for those who prefer to avoid fried foods.
The recipe for Messina pidoni
The pidoni recipe can be customized based on the tastes and ingredients available, but the classic version includes a filling of escarole, anchovies and cheese. Here’s how to prepare Messina pidones:
Ingredients
For the pasta:
500 g of 00 flour
1 teaspoon of sugar
250 ml of warm water
1 tablespoon extra virgin olive oil
1 pinch of salt
For the classic filling:
300 g of escarole (or endive)
100 g of anchovies in oil
150 g of provola or rather tuma
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
Preparation of the dough: In a large bowl, make a well in the flour, add sugar, salt and oil. Knead until you obtain a smooth and elastic dough. Cover with a damp cloth and let rise in a warm place for about 1-2 hours.
Preparation of the filling: Wash the escarole and cut it into thin strips. Add escarole and anchovies and cook for a couple of minutes. Finally, add the diced cheese. Season with salt and pepper and leave to cool.
Formation of the pitas: Divide the dough into equal portions and roll it out into thin sheets. Place a quantity of filling on half of the pastry and close to form a crescent. Seal the edges well by pressing with a fork.
Cooking: You can fry the pidoni in abundant hot oil until golden.
Popular variations and flavors
Messina pidones can be stuffed in many different ways, depending on your preferences. Some popular variations include:
Traditional Messina pidones
The traditional filling of Messina pidones is prepared with:
Escarole (or endive): This slightly bitter green leafy vegetable. Escarole is a fundamental ingredient for traditional pitas, which gives freshness and a delicate flavor to the filling.
Anchovies in oil: Anchovies are a classic element of Sicilian cuisine and add a savory and decisive note to the filling. They melt during cooking, enriching the filling with their characteristic flavour.
Provola or rather tuma (primosale): The cheese adds creaminess and a delicate flavor, blending perfectly with the other ingredients. The provola, in particular, is slightly smoky and pairs very well with the other flavors.
Extra virgin olive oil, salt and pepper: Used to flavor the filling and bind the ingredients. Extra virgin olive oil is essential for enhancing the flavors and adding a typically Mediterranean note.
Pidoni Messina ham and cheese
The ham and cheese filling is a variant appreciated for its simple and tasty taste, loved by adults and children. The main ingredients are:
Cooked Ham: Diced or sliced, cooked ham adds a delicate flavor and soft texture to the filling. It is ideal for those who prefer a less intense flavor than that of anchovies.
Provola, or rather tuma (primosale): Here too, the cheese is essential to obtain a stringy and creamy consistency.
Grated Parmigiano Reggiano (optional): In some versions, a sprinkling of Parmesan is also added for an additional touch of flavor and a slightly spicier note.
Extra virgin olive oil and pepper: Also in this version, the oil and pepper complete the filling, enhancing the flavor of the other ingredients.
Some slightly more imaginative “variations” include:
Pidoni with ricotta and salami: A richer and tastier filling, perfect for those who love strong flavours.
Pidoni with spinach and ham: A lighter variant, which includes pan-fried spinach and cooked ham.
Sicilian Pidoni: With olives, capers and dried tomatoes, a tribute to the typical flavors of the island.
Tips for enjoying pidones
Pidones are certainly better freshly prepared, hot and fragrant. They can be enjoyed as a starter or main course, accompanied by a cold beer or a Sicilian white wine. They are also perfect for a picnic or a day at the beach, as they are easy to transport and can even be enjoyed cold.
Whether you prefer them in the classic version or in the more modern variations, Messina pidoni remain a dish that tells the story and culinary traditions of Messina, a symbol of Sicilian cuisine capable of conquering all palates.