The History of Sicilian Bread

The history of Sicilian bread is a fascinating one. Its name is derived from French mouflette, and is believed to have come from the softness of Sicilian sandwiches. The name is also thought to derive from the spices added to buns by Frederick II, which separated the bread’s smell from that of other foods. While many sources disagree about this, some believe that leavening played a key role in the creation of the delicious loaf.

The history of Sicilian bread begins in the 19th century, with the Syrian Sephardic Jews who migrated to the island. These immigrants brought with them some of the best-known desserts, including the sambusak, a flaky sesame seed pastry typically eaten on the Sabbath and Hanukkah. These Jewish influences were also evident in some of the breads, including the famous sardines.

The Sicilians also influenced the history of Sicilian bread. After the diaspora, the Sephardic Jews migrated to the island and made their homes in the city of Syracuse. In 1861, Sicily was merged with Italy and was ruled harshly by the Italians. The population of the island declined, and thousands began to immigrate to the United States and settle in New Orleans. Ultimately, they brought with them their heritage and shaped the culture of the region.