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Python of Messina

Original recipe with step by step video

by Ada Parisi
5 min read
Pitoni messinesi, ricetta originale senza lievito

His Majesty the Messina python in its original recipe, without yeast. “U’ pituni”, that is the Python (or pidone) it's a typical street food in Sicily and in particular in my city, Messina. Messina pythons are made from a thin shell of yeast-free dough made from lard, flour, water and wine. And I'm Traditionally stuffed with tuma, curly Endive (Endive), anchovy and much, so much black pepper. On my Youtube channel you can find the VIDEO RECIPE, and you can also find a’Other version on my Instagram profile.

Is, If you want to see a professional at work, Here is also the 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. Is’ A recipe that cannot be missing on the tables of Messina on holidays, e.g. during the Christmas holidays.

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 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 the timeless ARANCINO MESSINESE pyramid-shaped (with bits of mortadella and ragù), mozzarella in carrozza and MESSINA FOCACCIA WITH TUMA. 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!

Pitoni messinesi, ricetta originale senza lievito

Pythons Messina (Sicilian recipe)

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.8/5
( 6 voted )



1 kg of flour 00

110 g lard

270 ml mineral water

80 ml dry white wine

10 grams of salt

a teaspoon of sugar

250 grams of tuma fresh cheese or Sicilian "primo sale"

anchovies in oil, drained or salted

2 heads of curly Endive

salt and freshly ground black pepper

extra virgin olive oil

peanut oil for frying

flour, enough to sprinkle the work plan


For the dough of messina pythons: put the flour on the work surface, salt and sugar. Slowly add the mineral water and white wine and start working the dough until you get a coarse mixture. Add the lard, then work vigorously for at least 15 minutes, until you have a smooth dough, smooth and elastic, tenacious consistency. Wrap the panetto in the food film and let stand at room temperature for an hour.

Meanwhile clean, wash and dry the Escarole (curly Endive), then cut the vegetables finely. Dice the cheese tuma or primo sale. Make into small pieces also anchovies.

When the rest time of the dough has elapsed, Knead on floured work surface with a rolling pin, drawing a rectangle about half a centimetre thick. Fold the dough folding on itself, How do the puff pastry. Work with the rolling pin again forming a rectangle and fold the dough back into the book. Perform this process for at least 5 times, so that the dough in cooking has a kind of peeling. After the last fold, divide the dough in half and spread it to a height of 3-5 millimeters. Cut out some discs using the cookie cutters (for Pythons in mignon size) or using the circle of a cake pan with a diameter of 20-22 cm, to get normal sized pythons.

Garnishing pythons Messina: season the Endive is rich with olive oil and salt. Put in the center of each disc hearty Escarole, pressing down firmly, Add a few pieces of anchovy, the diced cheese and freshly ground black pepper. Slightly moisten the edges with very little water. Fold the records on yourself, forming a sort of half moon shaped Ravioli. Press the edges and crop them with a wheel. Look at the VIDEO RECIPE on my YouTube channel to understand the exact process

Pythons Messina, Original recipe without yeast

Frying pythons Messina : I recommend you use a wok, that will allow even cooking and quick. Bring peanut seed oil to a temperature of 165 degrees, then dip one or two Pythons at a time, continuously pouring boiling oil on the surface and turning them often. If the temperature is correct, bubbles will form on the surface of the pythons. Continue until brown of the pythons. Once browned, put them on the absorbent paper so that they lose the excess oil.

Enjoy pythons hot Messina. Never heat this food in the microwave because it become soft; It is preferable to use the oven at 100 degrees. And Bon Appetit!


ADVICE: Do not skip the step of stripping why it is crucial, only doing all the necessary folds the python a fried dough time will be very light and full of bubbles. You can bake pythons also baked, in a lightly oiled baking sheet: But if you want to sin, sin well and fry, there is no comparison.

MATCHING: To match this traditional recipe we choose a beer brewed on the very shore of the Strait. The Brewery Messina produces the "Doc 15", a beer dedicated to courage of entrepreneurs who founded the brewery after many hardships. It's a lager, aromatic and hopped, with a compact foam and an alcohol content contained (4,7% ABV.) making it pleasantly drinkable.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Luigi Mancuso 10 April 2024 - 23:09

ADA, you had the ability to research and find the real recipe of Pidoni Messinesi. The comments and explanations are taken care of in detail accompanied by an excellent culinary logic.

Ada Parisi 16 April 2024 - 16:29

Thank you Luigi, Honestly, it's the result of a lot of research and a lot of evidence. I have to thank Natale Laganà, of the rotisserie of the same name, for making his knowledge available to me. A warm greeting, ADA

Anita August 22, 2023 - 10:44

I share the judgment on Olive pituni , excellent as the focaccia with your, hard to find, easier the first salt. I learned from my cousin from Messina to make them with flour semolina and yeast with inserted tomato in the filling. Yummy, have been successful throughout Italy. Anyway I will try your recipe x the dough even if more laborious. If you send me recipes of Sicilian translation, especially with artichokes I'm happy. Thanks , Hi

Ada Parisi August 22, 2023 - 15:44

Hello Anita, It's true, Now the tuma unfortunately is a very rare commodity. A pity. Try my pidoni recipe and let me know, a warm greeting! ADA

Antonio 1 May 2023 - 19:20

Hello Ada and thanks for the recipe my only perplexity is on the amount of salt very low in relation to the kilo of flour indicated in the recipe , In addition to the very low hydration that between water and wine reaches 35%, therefore considerable difficulty to mix the dough even with the help of lard..
Since they are looking for the original recipe of the Messina tradition (the historical one to be clear), do you think this is the original recipe or is it a variant used by the excellent Laganà bakery? I ask you because there are so many variants on the web and are all indicated as classic recipes of the Messina tradition so as not to understand what the original really is.

Ada Parisi 1 May 2023 - 22:26

Hello Antonio, yes this is the original recipe. The one of the Laganà bakery reflects the memories of pythons that I have since I was a child and those of my father. And also the recipe that has always been made in the family but by eye. I did a lot of research and this recipe for me is absolutely the closest to the traditional. Unfortunately now almost no one does them correctly. The dough must be hard, because it must be browsed to get the bubbles. The salt is little because the filling is very tasty. It is not used yeast.un warm greeting, ADA

Jessica January 6, 2023 - 10:26

Hi, I wanted to know if it is possible to make the dough in the morning and then use it in the evening. Thanks

Ada Parisi January 6, 2023 - 16:49

Hi Jessica, Yes. Keep the dough in the refrigerator and take it out 30 minutes before kneading it. A warm greeting

except January 27, 2022 - 01:12

Hi, but the dough made with flour 00 came difficult to knead and very hard also difficult to roll out is normal? Thanks

Ada Parisi January 27, 2022 - 01:14

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

Name* Patrick Pregiato 25 April 2021 - 02:41

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

Ada Parisi April 26th, 2021 - 21:56

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

Salvatore December 17th, 2020 - 07:18

Lovely recipe. My mom prepared them exactly like this..
I've seen recipes that include tomatoes, What do you think.

Ada Parisi December 17th, 2020 - 16:11

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

Daniela 29 November 2019 - 19:41

Thanks for the recipe! If you wanted to get them in the oven to what degree and how long should I keep them?

Ada Parisi 29 November 2019 - 21:05

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

VINCENT 11 February 2019 - 17:15

And pythons Arena, the boulevard Garibaldi? Li also made with cream and chocolate!

Ada Parisi 12 February 2019 - 11:21

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…

Loredana 22 October 2018 - 10:12

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

Ada Parisi 22 October 2018 - 10:53

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

Elvira 24 November 2019 - 18:02

Congratulations! You are very precise and detailed explanations!

Ada Parisi 25 November 2019 - 12:48

Thank you! Welcome, ADA


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