One of the excellences of Palermo street food, and that I present to you here, is represented by the sfincione. It is often considered a sort of Palermo pizza, characterized by a thicker dough than traditional pizza and a filling that usually includes tomato sauce, onion, cheese and breadcrumbs or anchovies.
So, even if it has some differences compared to the classic pizza, it is definitely an emblematic dish of the Palermo culinary tradition.
Its origin dates back centuries ago, when Sicilian farmers were looking for a way to use local ingredients in a simple and tasty way.
Today, sfincione is a dish found in many pizzerias and bakeries in Palermo, often served during holidays or on special occasions.
But above all, being now an excellence of street food, it is possible to taste it at the characteristic street carts that you can find near some historical places. Inside the Ballarò, Vucciria, Capo markets, or in the local markets or as in our case near the Zisa Garden.
A small mobile “chiosco” where sfincione is sold, heated and seasoned with oil/chilli/oregano.
The counter features a huge wooden cutting board that will be used to divide the portions. The oil cruet is a must. Under the counter, a special artisanal oven allows you to heat the sfincione.
Note the particular loaf shape, even if you can find it in the classic disc shape like pizza, or cut into slices in a baking tray.
And this is what our Palermo sfincione looks like, a sort of high pizza characterized by a soft and thick base, with tomato and onion sauce on top.
A touch of oil and a little chili pepper will make you happy.
If you pass by the Zisa Gardens by bike, a stop here will be a must and easily recognizable.
All that remains is to wish you a good sfincione!
