This typical dish from the province of Palermo is the Sicilian equivalent of the Neapolitan pizza. It is said that it was invented by the nuns from the Saint Vito convent in Palermo .
Actually , it is of Arab origin but the name given to it is Sicilian as “sfincia” means something soft. This bakers’ delight was introduced in the Christmas period
and although it was considered a “poor” dish it was made to substitute the usual bread with something more colourful for the period. There are many variations on the original, especially at Agrigento and Mussomeli.
In Palermo, the simple basic ingredients, (tomato sauce and dried breadcrumbs) have been
enhanced by variations like anchovies and a little grated caciocavallo cheese, which give it a richer and more inviting taste and aspect.
However , next to these richer recipes, it is still possible to find the simpler ones to please all tastes.
It’s really common to see tidy, inviting lines of “Sfincione” on the street vendors wagons which you can find on street corners and the characteristic villages around
Palermo , like Sferracavallo, or on the slabs in the bread shops. “Sfincione” freshly baked and still warm from the oven is a joy to the palate!!!