Dish

Ciarduna

Ciarduna is a savory pastry made with a filling of ricotta cheese, spinach, and onions. The filling is then wrapped in a thin layer of pastry dough and baked until it is golden brown and crispy. The dish is typically served hot, with a side of tomato sauce or marinara sauce. It is a popular dish in the region and is often served during religious festivals and celebrations.

European cuisine› Mediterranean cuisine› Italian cuisine› Sicilian cuisine

Pastry› Sweet Pastry

Origins and history

Ciarduna is believed to have originated in the city of Palermo, which is located in the province of Palermo in Sicily. The name "Ciarduna" is thought to have come from the Arabic word "shardana," which means "to wrap." It has been a popular dish in the region for centuries.

Dietary considerations

Ciarduna is not suitable for those who are lactose intolerant or have a dairy allergy. It is also high in fat and should be consumed in moderation.

Variations

There are many variations of Ciarduna, including those that are filled with meat or other vegetables. Some recipes also call for the addition of cheese or other dairy products to the filling.

Presentation and garnishing

To ensure that the pastry is crispy and golden brown, it is important to bake it at a high temperature for a short amount of time. The filling should be creamy and smooth, with no lumps or graininess. It is also important to use fresh ricotta cheese for the filling, as this will give the dish a rich and creamy flavor. To garnish the dish, a sprig of fresh parsley or a slice of lemon would be a nice touch.

Tips & Tricks

Ciarduna can be made ahead of time and reheated in the oven. To reheat, place the pastry in a preheated oven at 350°F for 10-15 minutes, or until heated through. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Side-dishes

Ciarduna can be served on its own as a main course, or it can be paired with a side of pasta or a salad. A side of roasted vegetables or a simple green salad would complement the dish well.

Drink pairings

Ciarduna pairs well with a variety of drinks, including red wine, white wine, and beer. A light-bodied red wine, such as a Chianti or Pinot Noir, would complement the dish well. Alternatively, a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, would also be a good choice. For beer lovers, a light lager or pilsner would be a good choice.