Sfincione
A thick Sicilian pizza, often topped with tomato sauce, onions, anchovies, oregano, and caciocavallo cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sfincione's history is deeply rooted in Sicily, evolving from simple focaccia-like breads consumed by the poor. Its origins are traced back to the 12th century at the St. Vito monastery near Palermo, where it was likely prepared by nuns. Over time, it transformed, incorporating Arab and Spanish influences reflected in the ingredients like onions, tomatoes, and spices, creating a unique Sicilian street food.
Sfincione is more than just a pizza; it's a symbol of Sicilian identity, particularly associated with Palermo and the surrounding areas. It represents the island's history of culinary innovation and resourcefulness, showcasing simple ingredients transformed into a flavorful and satisfying meal.
Street Food Staple
Sfincione is a popular street food, sold from carts and bakeries, particularly during festivals and holidays. It's an accessible and affordable option for a quick and satisfying meal.
Regional Variations
Different regions of Sicily have their own variations of Sfincione. For example, the 'Sfincione Bagherese' includes tuma cheese, a fresh, unsalted sheep's milk cheese, instead of caciocavallo.
Family Tradition
Making Sfincione is often a family tradition passed down through generations, with each family having their own secret recipe and techniques.
Sfincione offers a savory and rich flavor profile, characterized by sweet onions, tangy tomatoes, salty anchovies, and a touch of herbaceousness from oregano.
The base flavor is established by the slowly cooked onions, which caramelize and offer a deep sweetness. Tomato sauce provides a tangy acidity that balances the sweetness. Anchovies, often dissolved into the sauce or layered on top, contribute a salty umami depth. Oregano adds a distinctive herbal note, and Caciocavallo cheese (or sometimes ricotta) provides a creamy, slightly sharp counterpoint. The bread base itself is typically thick and spongy, acting as a vehicle for these intense flavors.
Dough Preparation
The dough should be soft, airy, and allowed to rise properly for maximum flavor and texture. A longer fermentation period is preferable.
Onion Caramelization
Slowly caramelizing the onions is crucial for developing their sweetness and depth of flavor. Don't rush this step; low and slow is key.
Anchovy Integration
Dissolving some of the anchovies into the tomato sauce enhances the overall umami flavor. Alternatively, layering them on top adds a more pronounced salty bite.
Cheese Choice
Caciocavallo is a traditional choice, but ricotta or even Pecorino Romano can be used depending on preference and regional availability.
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