What are the origins of the Sfincione? Let’s discover together the origins of a classic Sicilian street food
The Sfincione is a typical dish of the Palermo tradition and it is unique in the panorama of Sicilian Bakery. It is a bite given to the soft, warm history and culture of Palermo and it contains all the ingredients of Sicily. A leavened bakery product that is unique with its characteristics, a combination of poor ingredients yet with an irresistible taste and aroma; the same taste and aroma that have always intoxicated the streets in the historic center of the city of Palermo. In fact, nowadays it is a cornerstone of the Street Food in Palermo and has been included in the P.A.T. (Traditional Agrifood Products) list of the Ministero delle Politiche Agricole Alimentari e Forestali (Ministry of Agriculture, Food and Forestry).
The name derives from the Greek “spòngos“, that is “sponge“, a term that identifies its main characteristic, given by a soft and spongy dough, crunchy at the base; it is stuffed with caciocavallo cheese, anchovies, onions, peeled tomatoes, breadcrumbs, oil and oregano.
In some towns in the province of Palermo it is possible to find variations such as the white bagherese one, with sheep ricotta cheese, or the one with artichokes that is typical of other small provinces; discover here the Classic Palermo recipe.
The Sfincione is best enjoyed if the portion is slightly heated before serving and can also be eaten the day after its preparation without altering its characteristics. Moreover, it lends itself very well to aperitifs or dinners but it is also excellent as a second breakfast or as a snack, being soft and juicy. It can be combined with all beverages both non-alcoholic and alcoholic produced in the Sicilian territory.
