Sarde A Beccafico – Sardines In Beccafico

Sarde a beccafico – franzconde CC BY 2.0

Sardines a beccafico, in Sicilian Sardi a beccaficu, is a preparation of sardines typical of Sicilian gastronomy, particularly Palermo, Messina Catania. It is a typical Sicilian dish. It has been officially recognized and included in the list of traditional Italian food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).


2 tbs. raisins
5 tbs. white breadcrumbs
1/2 cup olive oil
2 tbs. pine nuts
1/4 lb. Pecorino
8 anchovy fillets
1 tbs. minced parsley
4 oz. grated Pecorino
2 lbs. sardines
1 clove garlic

How to make the Sarde A Beccafico – Sardines In Beccafico:

Soak the raisins in warm water, then squeeze out the excess water. Brown 4 tbs. of breadcrumbs in 1 tbs. Oil, and mix all the ingredients except the laurel to get a smooth stuffing. Remove the split open heads, bone the sardines, and pat dry. Spread them open on a table and fill with filling.

Fold them lengthwise and place them on a baking dish. Drizzle with breadcrumbs, olive oil, add the laurel, and cook the sarde a beccafico in the oven at 450°F for 15 min.

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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