Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Mpignulata from Grotte: A Sicilian Spiral of Flavour for San Martino
A golden semolina spiral filled with slow-cooked onions, pork and olives — a rustic Agrigento speciality traditionally enjoyed for San Martino.
🛒 Ingredients
▸ For the dough
- ✓ 1 kg semolina flour
- ✓ 1 cube fresh baker’s yeast
- ✓ 1 small glass of extra-virgin olive oil
- ✓ Salt
▸ For the filling
- ✓ 1.5 kg minced pork
- ✓ 2 kg onions, thinly sliced
- ✓ 500 g pitted black olives
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Every Sicilian village has its own way of celebrating San Martino, but in the small hill town of Grotte, the festivities often begin with the irresistible scent of ‘mpignulata drifting through the streets. This beautiful spiral of semolina dough wrapped around a savoury filling of pork, sweet onions and plump black olives is a recipe rooted in the generosity of Agrigento’s home kitchens.
The dough is soft within and golden on the outside, while the filling — slow-cooked until mellow and fragrant — brings that unmistakable warmth of Sicilian comfort food. It’s the kind of bake that calls for friends, chatter and a glass of newly opened wine, as tradition happily suggests.
Whether you’re marking San Martino or simply craving something hearty and rustic, this ‘mpignulata brings the spirit of Sicily straight to the table.
👨🍳 Preparation
- 1
Dissolve the fresh yeast in 200 ml of lukewarm water.
- 2
Place the semolina flour in a mound, pour in the dissolved yeast, olive oil and a pinch of salt, and knead for about 20 minutes until smooth.
- 3
Divide the dough into portions of roughly 100 g each and leave them to rise for 1 hour under a clean cloth.
- 4
Meanwhile, prepare the filling: gently stew the onions in olive oil until soft and translucent.
- 5
Add the minced pork and olives, season with salt and black pepper, and cook briefly to bring the flavours together.
- 6
Roll each dough ball out very thinly, brush lightly with olive oil and spoon the filling along the centre.
- 7
Roll the dough around the filling and twist it into a spiral to create the typical ‘mpignulata shape.
- 8
Let the spirals rest for 10 minutes, then bake in a preheated oven at 180°C for around 40 minutes, until beautifully golden.
- 9
Remove from the oven and allow to cool slightly before serving.
💡 Tips and Variations
For a more robust flavour, add a handful of grated pecorino to the filling or replace some of the pork with fresh Sicilian-style sausage. Prefer something lighter? Bake with the fan setting to reduce the overall richness without losing that lovely crisp finish.
📦 Storage
- • Keep the ‘mpignulate in the fridge for up to 2 days, covered tightly.
- • Reheat in the oven at 150°C for about 10 minutes before serving.
- • You can also freeze them uncooked and bake straight from frozen.
🍷 Pairing
Enjoy with a Sicilian red such as a spiced, fruity Nero d’Avola — the perfect partner for pork and slow-cooked onions.
This ‘mpignulata from Grotte brings together tradition, conviviality and the deep flavours of Sicilian home baking. Share it warm, savour its rustic charm, and let it add a little southern sunshine to your table.
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