His Majesty the Python maiden. “U’ pituni”, that is the Python (or pidone) it's a typical street food sicilian and in particular of my city, Messina. I pitoni messinesi sono fatti da un sottile guscio di pasta senza lievito a base di strutto, flour, water and wine. And traditionally stuffed with tuma, curly Endive (Endive), anchovy and much, so much black pepper. Here on my Instagram profile found my VIDEO RECIPE STEP BY STEP pythons Messina. Within the recipe also found VIDEO RECIPE of the Messina pythons made at the Laganà Bakery of Messina, now remained the last bastion of this ancient art. The Messina python you can also cook in the oven for a minimally more light version, I strongly advise against: If one is to err, who suffers the way down.
I miei ricordi del pitone messinese
In recent years, Unfortunately, you are a little’ lost the tradition of this thin dough and peeled in favor of one leavened, swollen and stuffed now with the usual, stringy cheese instead of the tuma, or even with the tremendous ham and cheese. A standardization of taste that is losing the good things in our island. For me, instead, Messina, the python is a wonderful memory: the best was the focacceria Oliva in via Tommaso Cannizzaro, now closed.
Today, Python is a great classic of street food Messina. A guarded heritage now by very few takeaways and bakeries, together with pyramid-shaped arancino (with bits of mortadella and ragù), the mozzarella in carrozza and focaccia with tuma cheese. In version mignon, may be part of a good aperitif or a delicious appetizer for rustic dinners. Obviously, if you are fans of Sicilian rustic, as well as have a look at all my SICILIAN RECIPES, you can not miss arancini butter or meat sauce, with step by step video recipe, or the sfincione Palermo. Have a good day!
14 comments
Hi, but the dough made with flour 00 came difficult to knead and very hard also difficult to roll out is normal? Thanks
hello Salvo, yes it's normal. The dough is a very dry and very hard dough, because not having yeast must be resistant, otherwise when you stuff you risk piercing it. You can wrap the dough in plastic wrap for about an hour in order to favor the creation of the gluten mesh that will make the dough more workable. A warm greeting. ADA
Cara Ada,
Sono americano ma a famigghia di me matri era di Missina. Ancora facemu cca i piduni. Ma devo dirti che la parola non ha niente che fare con “Python”. Viene da “pedi” – piede grosso che sarebbe “piduni “ in messinese.
Un caro saluto da New York
Patrizio.
Hi Patrick, of course the word has nothing to do with python, certainly originally they were called piduni from 'foot', but currently in Messina, and already for 30 years at least, the Pidoni form has been replaced with Pythons, perhaps considered less dialectal. So much so that even on search engines it is indexed as a 'python'. Only the elderly and historical bakeries sometimes still call them 'pidoni'. A warm greeting, ADA
Lovely recipe. My mom prepared them exactly like this..
I've seen recipes that include tomatoes, What do you think.
Hello Savior, Thanks. I think the tomato makes the dough wetter and therefore can cause further fragility, it also wateres down the taste. From what I've been able to rebuild, in the traditional recipe was not present. But I'm for freedom, if you like it put it as well. Best wishes and happy holidays. ADA
Thanks for the recipe! If you wanted to get them in the oven to what degree and how long should I keep them?
Hello Daniela! Greased pan and pythons brushed olive oil. Static oven at 200 degrees for 10-12 minutes, It depends on how thin the dough throws. It should still do some bubble. Let me know, ADA
And pythons Arena, the boulevard Garibaldi? Li also made with cream and chocolate!
My favorites were those of Oliva in via Tommaso Cannizzaro, traditional unleavened, with tuma and anchovies. for me there are no other pythons… Those of Arena remember them, but at the time I was dependent Oliva…
Hi Ada, Tomorrow I will prepare pythons along with six American guests! The recipe of the dough makes me think that the cannoli, with which also shares the bubbles, not always very easy to get. Whether it is about – even – the stripping? In addition, you have suggestions on flour to use in terms of W?
Thanks in advance
Hi Loredana, then, the bubbles are due entirely to flaking, if it is not carried out the bubbles are not properly. As for the strength of the flour, just a 00 as I stated in the recipe, because pythons have no yeast and therefore does not require a particular strength because the gluten mesh is immediate and not subjected to the effort of leavening. Let me know, ADA
Congratulations! You are very precise and detailed explanations!
Thank you! Welcome, ADA