The capuliato or capuliatu is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in free municipal consortium of Ragusa.

[2][3] It is agreed that the capuliato (when referring to the dish as spaghettata and not as a condiment, usually, it is also called "capuliata")[4][5] was born and spread from Vittoria, Sicily,[1][6][7][8][5][4] where since its origins the area was easily exploitable on an agricultural level.

As the tomatoes were not available in the winter, they were sun dried and processed in the warm months, usually July and August, and then conserved to season the pasta and bread throughout the year.

Subsequently they are ground, usually with a meat grinder and generally placed in oil, in a marinade that provides basil or oregano, and other flavors in addition depending on the tastes that can be for example garlic, chili pepper.

[13] The bread is filled with capuliato, extra virgin olive oil and ingredients such as cheese, oregano or basil, anchovies and chili pepper.