 A typical slice of Palermitan sfincione | |
| Alternative names | Pizza siciliana (in Italian) |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Sicily |
| Part of a series on |
| Pizza |
|---|
 |
| Main articles |
Styles
|
| Topping varieties |
| Cooking variations |
| Tools |
| Events |
| Frozen pizza brands |
| Lists of pizza chains |
| By country |
| Related articles |
| Similar dishes |
Sicilian pizza (Italian: pizza siciliana) is a style of pizza originating in the Sicily region of Italy. It became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.
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 tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
The Sicilian methods of making pizza are linked to local culture and country traditions, so there are differences in preparing pizza among the provinces of Palermo, Syracuse, and Messina, and the Metropolitan City of Catania.
Variations
 | This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (December 2024) (Learn how and when to remove this message) |
Palermo
Sfincione (or sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike Neapolitan pizza, it is typically rectangular, with more dough, sauce, and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.
Syracuse
In the province of Syracuse, especially in Solarino and Sortino, pizzòlu is a type of round stuffed pizza.
Catania
In the Metropolitan City of Catania, the traditional scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (toma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical Sicilian pizza is a fried calzone stuffed with cheese and anchovies.
Messina
In the province of Messina, the traditional piduni is a type of calzone stuffed with endive, toma cheese, tomato, and anchovies. There is also the focaccia alla messinese, prepared with tomato sauce, toma cheese, vegetables, and anchovies.
United States
In the United States, "Sicilian pizza" is used to describe a typically square variety of cheese pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the sfincione and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and also Michigan (which would influence Detroit-style pizza). In some parts of coastal Massachusetts and New Hampshire, it is also known as "beach pizza" because of its prevalence along the Route 1A corridor. A similar dish, perhaps often overlapping or confused with sfincione, is tomato pie.
Gallery
-
A Sicilian pizza
-
A slice of Sicilian pizza topped with red pepper and herbs
-
Typical Palermitan sfincione
See also
Media related to Sicilian pizza at Wikimedia Commons
References
- ^ "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
- Lombardo, Francesca (2007). "Sfincione". Best of Sicily Magazine. Retrieved 2017-12-02.
- ^ Powell, Welliam (November 2011). "Pantheon of Pies". Cincinnati. 45 (2): 63. Archived from the original on 2015-01-11. Retrieved 14 April 2013.
- ^ Hulin, B. (2007). The Everything Pizza Cookbook. Adams Media. p. 25. ISBN 978-1-60550-258-8. Retrieved December 11, 2017.
- ^ Hulin, Brenda. "Classic Pizza Types". Netplaces. Archived from the original on 15 May 2013. Retrieved 14 April 2013.
- Magida, Phyllis (November 3, 1983). "From Mama Sara: what makes delectable pizza of Sicily differ from all the others". Lakeland Ledger. Retrieved 2 January 2016.
- Watchers, W. (2006). Weight Watchers New Complete Cookbook. John Wiley & Sons. p. 305. ISBN 978-0-7645-7350-7. Retrieved December 9, 2017.
- See (in Italian) article on unafinestrasusortino.it Archived 2013-01-11 at archive.today
- Selinger, H., "New England Beach Pizza Is Not Very Good. Everyone Should Try It", Eater, retrieved 23 Jan 2020
- "Sfincione: Why the Sicilian Pizza is actually not a Pizza - Sicilian Food". October 2018.
