Pane cunzato catanese is the Catania reading of Sicily's dressed bread, and the thing that defines it is that the dressing is decided shop by shop rather than fixed. The base grammar is the same as any pane cunzato: a split loaf of crusty country bread, often warm, with a hard pour of olive oil over the open crumb, crushed tomato, oregano, anchovy, and a sharp local cheese. What makes the Catanese version its own is that the city does not standardise it. Each baker and each putìa has a hand, and the loaf you get leans toward whatever that counter favours that day, so the sandwich is recognisably Catanese before it is any single recipe.
The craft is the bread, the timing of the oil, and the shop's own judgement on top of it. The loaf has to be a real crusty country bread with an open crumb so it drinks the oil and tomato juice without slumping, and the oil goes on while the bread still holds warmth so it soaks in rather than sits. From there the Catania hand takes over: more or less anchovy, the local cheese cut thick or shaved, the tomato heavier or barely there, sometimes a leaf or a vegetable worked in. The discipline that holds across every shop is the same as elsewhere in the cunzato family, which is restraint, since the loaf is the subject and an overloaded dressing buries the bread it is meant to season. It is eaten promptly, while the oil-soaked crumb is still warm.
The named turns stay in Sicily and lead on the town's own dressing: the base Sicilian pane cunzato and the Scopello build that leans on tuna and capers. Each of those is the same dressed-bread idea argued with a different larder, and each deserves its own article rather than being crowded in here.