The sfincione is a piece of Palermo's history, a food steeped in tradition and culture. Famous for its irresistible aroma, it originated as a street food, in fact, it is a cornerstone of Palermo's street food.
In the childhood memories of all Palermo residents, it is easy to find the so-called “sfincionaro” who roamed the streets of the city on a bee, shouting: “Chi cciàvuru! Càvuru, càvuru”, which in Sicilian means “What a smell! Hot, hot”. In fact, its delicious smell really whets the appetite.
Only those who know the taste know how irresistible it is in the late morning or at lunchtime, when the first hunger pangs begin to be felt. Each mouthful recalls all the flavours of Sicily, in an inseparable combination of goodness and history.
This is an old traditional Sicilian recipe whose main ingredient is a well-risen pizza bread that is very soft and fluffy. It is no coincidence that its name derives from the Latin “spongia” (sponge), because its texture resembles that of a sponge. It is topped with a sauce made of tomato, onion, anchovies, oregano and a typical Sicilian cheese, caciocavallo.
A Palermo tradition
The sfincione can only be enjoyed in Palermo, particularly in bakeries, kiosks, some pizzerias and delicatessens and, of course, on the street. The company The Peccatucci of Mamma Andrea, However, it also offers the possibility of enjoying it at home, through an exquisite “sfincione cream” reinterpreted as a condiment according to an ancient recipe, which is produced by the skilful hands of those who work in the workshop and follow tradition to the letter.
Whether you spread it on pizza bread, on a bruschetta or use it as a condiment for pasta or to accompany fish or meat, this sauce always allows you to savour the true Mediterranean flavour.
The recipe
Here is a tasty recipe to use as a pasta sauce:
Linguine with sfincione cream and flavoured breadcrumbs
ingredients for 4 persons:
- 320 g linguine
- a jar of “sfincione cream”
- 100 g breadcrumbs
- oregano
- olive oil to taste
- salt to taste
- basil
While the pasta is cooking, toast the breadcrumbs in a pan with a little oil, adding oregano and salt. Keep aside.
Heat the sfincione cream over high heat, adding a little water from the pasta cooking.
Drain the pasta al dente and toss with the freshly prepared sauce.
Serve on plates, adding a generous spoonful of flavoured breadcrumbs on each.
