Sfincione (pronounced sfeen-CHOH-neh), or sfinciuni in Sicilian, is a thick-crust, rectangular pizza originating from Palermo, Sicily. Its name derives from the Latin word spongia and Greek sfincia, referring to its soft, airy, sponge-like texture. Often referred to as “the original” Sicilian-style pizza, it is a staple street food that differs significantly from Neapolitan pizza, typically featuring a savory, cooked-down sauce, aromatic toppings, and a distinctive breadcrumb finish.
Key Characteristics and Ingredients
- The Dough: It is a thick, fluffy focaccia-style dough that is soft on the inside but crispy on the bottom, often made with a mix of white flour and semolina.
- The Sauce: A cooked, robust, tomato-based sauce mixed with abundant sautéed onions, oregano, and anchovies.
- Toppings: Instead of large amounts of mozzarella, traditional sfincione is topped with a dusting of grated sharp cheese, usually Caciocavallo or Ragusano.
- Breadcrumbs: A key, defining feature is a topping of coarse breadcrumbs, which provides a crunchy contrast to the soft dough.
Regional Variations
- Sfincione Palermitano (Palermo): The most common, featuring the tomato, onion, and anchovy sauce.
- Sfincione Bianco (Bagheria): A popular “white” version, often made without tomato sauce, featuring extra onions, ricotta, or tuma cheese, along with anchovies.
Serving and Tradition
Sfincione is typically served in large rectangular trays, cut into pieces, and often eaten at room temperature, making it ideal street food. It was historically a festive dish, specifically prepared for Christmas Eve and New Year’s Eve, though it is now eaten year-round.
How it Differs from Regular Pizza
Unlike Americanized “Sicilian” pizzas that are often loaded with mozzarella, true sfincione is more about the savory, sweet-and-sour interplay of onions, anchovies, and olive oil. It is also characterized by a much higher, “spongier” crust.
When do people use the word ‘Monsignor’?
In the Roman Catholic Church, Monsignor is an honorary title granted to certain priests who have distinguished themselves through their service or have been appointed to specific high-ranking roles.
It is important to note that “Monsignor” is not a distinct rank of ordination (like deacon, priest, or bishop), but rather a title of distinction.
