@Notsimilarreally In Italy, breadcrumbs are often called “the poor man’s cheese” (il formaggio dei poveri) because they were historically used as a substitute for grated cheese by those who couldn't afford Parmigiano-Reggiano or Pecorino Romano.
This tradition is especially prominent in Southern Italy and Sicily, where toasted breadcrumbs (muddica atturrata in Sicilian) are used to add texture and flavor to pasta dishes. The breadcrumbs are typically:
Toasted in olive oil until golden brown.
Sometimes flavored with garlic, anchovies, or chili flakes.
Sprinkled over pasta dishes like Pasta con le Sarde (pasta with sardines) or Mafaldine di San Giuseppe for a crispy, savory topping.
This simple but delicious practice reflects the resourcefulness of Italian peasant cuisine, where every ingredient is used to its fullest potential.
