SFINCIONE: SICILIAN PIZZA RECIPE & HISTORY - all you need to know! (2024)

FAQs

What is the history of sfincione? ›

History and origins of the sfincione

Palermo – monastery of San Vito. Legend has it that it was the nuns of the monastery of San Vito who gave life to the soft sfincione . Their intent was to create a rich dish for the holidays with the few poor ingredients they had.

History of Sicilian Pizza

It is likely that sfincione evolved from the much older focaccia, Italian yeast bread that is baked in a flat sheet pan. Then sfincione evolved into what we today call Sicilian-style pizza in the United States. Sicilian-style pizza was brought to the United States by Sicilian immigrants.

Delicious sfincione is a very common street food in parts of Sicily. Its name is believed to have come from the Latin word 'sfincia' which means sponge.

Traditional Sicilian pizza is often thick-crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma.

The etymology of sfincione isn't completely clear, but the most likely answer is that it comes from the word for sponge, a reference to its tall, airy texture.

The components of Sicilian bread are semolina flour, yeast, water, salt and sesame seeds. Durum semolina (from semola meaning grainy) is golden yellow and a finer grind of semolina than that used to make dried pasta. The finer grind is known in Sicily as farina di semola rimacinata.

What is Sicilian Pizza and How it Differs from Grandma Pie. While the definition of Sicilian-style pizza as we know it today is debatable, the indisputable original Sicilian pizza is something called sfincione, a focaccia-like dough topped with onions, bread crumbs, and caciocavallo cheese.

Unlike the Neapolitan pizza, which uses fresh and creamy mozzarella, the Sicilian pizza uses a hard sheep's milk cheese. You may also notice some breadcrumbs on the pizza toppings, which help promote the distribution of the oil on the pizza and add in some moisture to compliment the bread.

People from Sicily consider themselves Sicilians first and Italians second. Although Sicily is a part of Italy, the region has its own culture, traditions and dialect. Due to this, Sicilians are incredibly proud of their heritage.

Sfincione – The Original Sicilian-Style Pizza.

What is the difference between Roman and Sicilian pizza? ›

It's the original Roman street food and is an institution of the city that can be found all over Italy. The dough is crispy and sturdy so it can hold a ton of toppings, but is light and airy enough to eat an extra slice. On the other hand, Sicilian pizza has a thick, spongy, and fluffy dough.

While Sicilian crust is similar to our focaccia, Neapolitan crust is thinner and chewier. Because it's often baked at a higher temperature, it often has char marks and bubbles. Both crusts have a wheat flour base.

The term Sicilian pizza got its name from its place of origin in Sicily, Italy. Local regions in Sicily first produced this kind of pizza, which then soon found favor in overseas markets including the United States.

Italians eat pizza with a fork and knife. Pizza is to be enjoyed straight from the oven and piping hot. Waiting for your dinner to cool down is just not an option – protocol says it should be enjoyed straight away.

Regular pizzas and sicilian pizzas each have their own unique crust. While regular pizzas are baked in a rounder, thinner crust, sicilians are baked in a thicker, rectangular crust. Because of the thicker crust, sicilians tend to have a crunchier texture than regular pizzas do.

Italy. The Italian dish of pizza fritta ( pl. : pizze fritte) originated in Naples, and is usually made by frying a disc of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried.

Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!

The history of granita traces its roots to the island of Sicily, Italy, where it was first created during the Arab rule in the 9th century. Originally known as “sherbet,” it was a luxurious treat reserved for the aristocracy.

The Essence of Fiorentina Pizza: Fiorentina Pizza is a classic Italian creation that hails from the picturesque city of Florence. Its roots can be traced back to the rustic kitchens of Tuscany, where the locals take immense pride in their culinary heritage.