Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Nfriulata from Ciminna: The Festive Focaccia of the Immacolata
A rustic Sicilian focaccia filled with pork, onions and tomato — a beloved tradition from Ciminna, baked for the Feast of the Immacolata.
🛒 Ingredients
▸ For the dough
- ✓ 500 g semolina flour
- ✓ 700 ml water
- ✓ 25 g fresh baker’s yeast
- ✓ A pinch of sugar
- ✓ 1 teaspoon salt
- ✓ 50 g lard
- ✓ Extra-virgin olive oil
▸ For the filling
- ✓ 300 g minced pork
- ✓ 300 g tomato pulp
- ✓ 2 onions, finely sliced
- ✓ Salt and freshly ground black pepper
- ✓ Extra-virgin olive oil
📊 Nutritional Information
In the hilltop town of Ciminna, just outside Palermo, the 8th of December carries an aroma all of its own. It’s the day families mark the Feast of the Immacolata — and almost every home prepares a warm, golden tray of ‘nfriulata. This rustic focaccia, stuffed with minced pork, soft onions and rich tomato, is far more than a festive bake: it’s a cherished ritual and a taste of Sicilian devotion.
Crisp on the outside and tender within, the ‘nfriulata is one of those dishes that feel celebratory even in their simplicity. Baked until beautifully golden and enjoyed fresh from the oven or gently warm, it brings together the hearty flavours of winter with the warmth of family tradition.
Whether you’re celebrating the Immacolata or simply craving something rustic and comforting, this Ciminna classic brings a slice of Sicilian winter straight to your table.
👨🍳 Preparation
- 1
Dissolve the yeast in 200 ml of lukewarm water with a pinch of sugar.
- 2
In a large bowl, mix the sifted semolina flour with the lard and salt until it resembles fine crumbs.
- 3
Add the yeast mixture and begin to knead, gradually incorporating the remaining water until you have a smooth, elastic dough.
- 4
Knead for about 20 minutes, shape into a ball, score the top with a cross and leave to rise in a warm place for 2 hours.
- 5
Once risen, roll the dough out on a wooden board and divide into six equal portions.
- 6
Top each portion with the minced pork, onions and tomato pulp, seasoning with salt and pepper.
- 7
Fold the dough over the filling, sealing the edges well, and brush the tops with extra-virgin olive oil.
- 8
Rest the ‘nfriulate for 10 minutes, then arrange them on a baking tray lined with parchment.
- 9
Bake in a preheated static oven at 220°C for about 20 minutes, until crisp and golden.
- 10
Serve warm or just cooled, ideally with a glass of good Sicilian red.
💡 Tips and Variations
For extra richness, replace some of the pork with crumbled sausage or add cubes of primo sale cheese to the filling. You can also brush the tops with a little more olive oil halfway through baking for an even deeper colour.
📦 Storage
- • Keep at room temperature for up to 24 hours, covered with a clean cloth.
- • Reheat in the oven at 180°C for 5 minutes before serving.
- • Can be frozen once baked; defrost at room temperature, then warm through.
- • Avoid refrigerating, as it can dry out the dough.
🍷 Pairing
Enjoy with a glass of Sambuca di Sicilia Rosso — a velvety, full-bodied red that stands up beautifully to the rustic flavours of pork, onion and tomato.
More than just a focaccia, the ‘nfriulata of Ciminna is a piece of Sicilian heritage — a humble, heartfelt dish that honours both tradition and community. Share it with family, savour it warm, and bring a touch of festive Sicily to your table.
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