The pitone (or pidone, for purists who would not have allowed themselves to be corrupted by the barbaric vulgarity of the people) is a delicacy that every worthy Messina rotisserie proposes among their dishes.
Unlike the arancino/a which can be tasted in every corner of Sicily (in any case, in different versions and endings), del pitone can be enjoyed almost exclusively near in Messina.
It is, sic et simpliciter, a fried "calzone" with unleavened dough (or rather, without the addition of exogenous yeasts).


The most widespread version on the origin of the name refers to the italianization of the dialectal term piduni, in italian "piedone", since its shape would simply resemble a big foot.
However, the most fascinating and probably correct interpretative key to the origin of the term python has its roots in Greek Sicily. It would concern the ancient custom of offering the Apollonian priestesses the pizie or pitie (from pythía), spelled and laurel buns, so that they pro-pitiated favorable future events. Probably this tradition originated not only the Greek pita, but also the Albanian pite, the Turkish pide, the Romagna piadina (probably of Byzantine heritage) and the Calabrian pitta, all preparations having to do with bread and focaccia. Also curious is the term by which the Jews call the loaves of bread: pat (in full, pat lechem).
In relation to such etymological hypothesis, the more correct term is probably pitone with respect to pidone, as it is closer to the Greek root pyth-.
For further information, please refer to the reading of The historical origins of the pidone (or python) Messina style .


There is no disciplinary, therefore no official recipe or procedure for the preparation of pythons. Since we start from an unleavened dough, almost all the recipes available on the net include the addition of lard or margarine to soften it. The preparation, due to the elimination of rising times, would theoretically be very quick. However, if you proceed with an "improper" autolysis for at least six hours and at least a cycle of creases, with olive oil, a couple of hours before the cut, it is possible to give up without any problem to lard or margarine.
Traditionally seasoned with the same ingredients used for focaccia, that is tomato, tuma, escarole (endive) and anchovies in oil, in Messina rotisseries, however, the traditional python is often also offered without tomato.


The version we propose is the result of experiments and exchanges of information with Dr. Corrado Rampulla and Giovanni Faraone (owner of the Piccola Bottega Delle Golosità and Sicilian Savours )

THE DOUGH

To obtain 6, we knead 300 grams of 00 soft wheat flour (a Sicilian Maiorca is fine, even if it is less sifted), 300 grams of re-milled semolina (for example, a Sicilian Russello) , with 200 grams of mineral water, 100 grams of rosé wine (a Apollonia , for example) or a sparkling white (also a brut or a prosecco), 15 grams of sugar, 10 grams of salt and 10 grams of extra virgin olive oil. Let the dough "rest" for at least six interspersed hours, after four hours of a cycle of folds, adding another 10 grams of olive oil.

THE "SHAPE"

We form blocks of 100 grams, let them rest for an hour and gradually begin to roll them out, flour with semolina, until discs of about 22 cm are obtained (the weight is quite thin).

THE "FARCITURA"

We season the "discs" in half with a few chopped anchovies in oil, a little tuma (basically an unseasoned pecorino, therefore soft), a little tomato (when possible , cherry or datterino strictly from Pachino) and finally with a bit of escarole (endive). We close by folding the unseasoned half like a calzone. We advise you to oil and lightly salt tomato and escarole before stuffing the python, so as to introduce only the necessary oil and a little salt well distributed, and above all not to overdo it with anchovies (whose flavor could cover the rest of the more delicate ones. flavors).

FRYING

Deep fry, preferably in peanut oil (easily available in supermarkets, which features a smoke point over 220 degrees and an almost neutral flavor ), at a temperature of 180-200 degrees (185-190 degrees if with a deep fryer), browning them firmly!