Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ncancarancà — The Sicilian Fishermen’s Tomato and Melted Cheese Soup
A humble yet irresistible soup born in the fishing huts of Sciacca: warming, rustic, deeply savoury, and beautifully simple.
🛒 Ingredients
- ✓ 600 g fresh Sicilian cheese (tuma, fresh caciocavallo, or mild provola)
- ✓ 2 medium onions (Giarratana or local, if possible)
- ✓ 400 g Sicilian tomato passata
- ✓ 200 ml water
- ✓ Fresh parsley, finely chopped
- ✓ Extra-virgin olive oil
- ✓ Trapani sea salt
- ✓ Freshly ground black pepper or chilli, to taste
- ✓ Rustic toasted bread, for serving
- ✓ Basil leaves, to garnish
📊 Nutritional Information
Few dishes speak of Sciacca’s fishing heritage quite like ncancarancà. Its curious name comes from the old Sicilian verb ‘ncancarari, meaning “to put a stop to things” — a nod to those stormy days when the boats couldn’t leave the harbour and the cooks simply made do with whatever the pantry still offered.
What emerged was this deceptively simple fisherman’s soup: onions softened in good olive oil, bright Sicilian tomato passata, and generous chunks of fresh local cheese that melt into a rosy, velvety cream. It’s the kind of dish that warms you from the inside out — comforting, homely, and full of the Mediterranean generosity that defines coastal Sicilian cooking.
Today, ncancarancà is cherished as a small classic of Sciacca’s cuisine, perfect for cold evenings when you want something hearty, nourishing, and rooted in tradition.
👨🍳 Preparation
- 1
Let the cheese sit at room temperature for a few minutes, then cut it into cubes or thin strips.
- 2
Slice the onions finely and soften them in a casserole with a drizzle of extra-virgin olive oil.
- 3
Add the tomato passata, a pinch of salt, and the chopped parsley.
- 4
Pour in the water and stir to bring everything together.
- 5
Add the cheese, reduce the heat, and cook gently until it melts into a creamy, pale-pink soup.
- 6
Season with black pepper or chilli and serve piping hot with toasted bread, finishing with a few basil leaves.
💡 Tips and Variations
For a stronger, more complex flavour, try combining fresh and lightly matured Sicilian cheeses. In the warmer months, you can replace part of the passata with peeled fresh tomatoes, adding extra basil for a brighter, summery finish.
📦 Storage
- • Keep refrigerated for up to 24 hours in an airtight container.
- • Reheat gently, adding a drizzle of olive oil if needed.
- • Avoid freezing, as the melted cheese will not keep its texture.
🍷 Pairing
This soup is wonderful with a glass of Cerasuolo di Vittoria — Sicily’s fragrant, fruity red that complements the creaminess beautifully.
Now you’ve got a true taste of Sciacca’s culinary soul — a dish born from necessity, elevated by time, and still able to offer warmth and comfort with every spoonful. Enjoy it whenever you want Sicily’s coastal warmth on your table.
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