Page 46 - Book-TradiAliCulture-Sicily

History of the speciality...

The word " sfincione " comes from the Latin " spongia " meaning “sponge”. It is in reference
to the porous consistency of the dough. This one is halfway between the bread dough and that in
pizza. It must be well raised. It is seasoned with anchovies, onion, "caciocavallo" cheese and oil. It is
a traditional dish existing in two variants: that of Palermo with tomato sauce and that of Bagheria,
softer, enriched with ricotta and bread-crumb.

The legend tells that its invention was lucky. Indeed, by leaving the dough excessively raised,
the nuns of Porta Sant' Agata's convent in Palermo obtained a spongy dough that they named
“sfincione”.

This speciality is prepared on the occasion of the feast of the Virgin Mary of the Immaculate
Conception. This party takes place on December 8 and starts the Christmas holidays.

Here is how to prepare both variants:

The « CACIOCAVALLO »

“Caciocavallo” is a very precious cheese, produced from Sicilian cows’ milk which some consider
among the best milks from Italy. The aromas and the flavours vary depending on the region. The
various types of “caciocavallo” reflect the specific traditions of every region. Those of Ragusa and of
Godrano in Sicily are very appreciated.

This cheese is completely part of a healthy Mediterranean diet protecting health and the well-being
of the consumer

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