Sfincione

Sfincione is a traditional Sicilian dish that is often referred to as Sicilian pizza. It is a type of pizza that originated in the province of Palermo, Italy. Unlike the more familiar Neapolitan pizza, it is typically rectangular, with a thicker, bread-like crust and a strong emphasis on hearty toppings.

History

The origins of Sfincione date back to the 17th century. It was traditionally prepared by local bakers and sold on the streets of Palermo. The name 'Sfincione' is derived from the Italian word 'sfincia', which means 'sponge'. This is in reference to the sponge-like texture of the dough.

Preparation

The preparation of Sfincione involves a thick, spongy dough that is topped with a rich sauce made from onions, anchovies, tomatoes, and caciocavallo cheese. The dough is typically allowed to rise for a few hours to achieve its characteristic thickness and sponginess. The sauce is then spread over the dough, followed by a generous sprinkling of breadcrumbs. The dish is then baked until the crust is golden and the toppings are bubbling.

Variations

There are several regional variations of Sfincione. In the town of Bagheria, a version of Sfincione is made with a thinner crust and topped with ricotta cheese. In the region of Trapani, a version known as 'Rianata' is made, which includes oregano and pecorino cheese in the toppings.

Cultural Significance

Sfincione is traditionally consumed during the Christmas season, but it is also enjoyed throughout the year. It is a staple of Sicilian street food and is often sold by vendors known as 'sfinciunari'. The dish is also popular in Sicilian-American communities, where it is often referred to as 'Sicilian pizza'.

See Also

• Sicilian cuisine
• Pizza
• Italian cuisine