My nonna Milina (Carmela Occhipinti Sirugo) made what my husband called Neanderthal bread. It was a very dense Sicilian bread, sometimes oddly shaped, that was delicious and made to last one week. She let the dough rise only once, then she shaped the bread, and baked it after a 30-minute rest. On baking day, she would take one of the smaller loaves out of the oven, cut it in half, and make it cunzatu with the addition of whatever sliced cheese she had in the house. S
