Pitta di Patate: A Classic Sicilian Potato Dish

The Pitta di Patate, sometimes described as a “Sicilian potato pie”, is a traditional dish from Sicily. In Italy, it is also known as “Pitta ‘mpanata”, a name that refers to its filled and breadcrumb-coated preparation. Especially popular as a savoury snack, side dish or even a main course, it combines the humble simplicity of potatoes with flavourful fillings that vary considerably from one region to another.

Pitta di Patate has its roots in Sicily’s rural cooking. Farming families used simple, readily available ingredients: potatoes, cheese, ham and, at times, eggs and herbs. Originally made from ingredients left over from other meals, Pitta di Patate was an ideal way to put them to good use. Over time, the dish became a fixture of Sicilian festive cooking.

Regional variations and preparation

There are many variations across Sicily. In the east, spicy salami or pieces of ham are often folded into the potato mixture, while fresh herbs, ricotta or mozzarella tend to be favoured in the west. The potato mixture is layered with a filling and baked until the Pitta is golden brown. Its outer crust is gently crisp, while the centre remains creamy and savoury—a wonderful interplay of textures.

Pitta di Patate is relatively straightforward to make, although the potato mixture needs to be layered and seasoned with care. It can be served warm as a main course or cold as a snack, making it particularly versatile. In Sicily, it is often enjoyed at celebrations and family meals or sold as street food. Traditionally, it is accompanied by a fresh green salad or a glass of local red wine.

When making Pitta di Patate, the quality of the ingredients matters: fresh potatoes, flavoursome cheese, good ham and fresh herbs make all the difference. The dish is a fine example of Sicilian cooking—unpretentious, aromatic and exceptionally satisfying.

The original Pitta di Patate recipe

Ingredients

1 kg floury potatoes
100 g grated Pecorino or Parmesan
100 g Mozzarella
100 g cooked ham or salami
2 eggs
2 tbsp butter
salt and pepper to taste
1 bunch fresh parsley
Optional: breadcrumbs for the crust

Method

2. Prepare the potato mixture:
Mix the butter, eggs, grated cheese, salt, pepper and chopped parsley into the potatoes while they are still warm.

4. Assemble the layers:
Grease an ovenproof dish and add half of the potato mixture. Spread the filling evenly over it, then cover with the remaining potato mixture. Sprinkle with breadcrumbs if desired.

Pairings and serving suggestions

Ideas for side dishes

• Fresh salad: Rocket or a mixed green salad
• Grilled vegetables: Courgettes, aubergines and peppers
• Tomato sauce: A light tomato dip makes a perfect accompaniment to the Pitta

Filling variations

• Vegetarian: spinach, ricotta and sun-dried tomatoes
• For meat lovers: ham, salami or finely chopped sausages
• Herb-forward: rosemary, thyme and oregano for extra aroma

The ideal wine pairing, recommended by our sommelier

• Nero d’Avola (Sicily)
• Frappato (light and fruity, also from Sicily)
• Vermentino (white, fresh and aromatic)
• Cerasuolo di Vittoria (a red wine that pairs beautifully with savoury fillings)

Frequently asked questions about Pitta di Patate

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