 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 |
|---|
 |
Sicilian pizza (Italian: pizza siciliana) is a pizza prepared in a manner that originated in Sicily, Italy. Sicilian pizza is also known as sfincione (Italian: [sfinˈtʃoːne]; Sicilian: sfinciuni, Sicilian: [sfɪnˈtʃuːnɪ]) or focaccia with toppings.[1][unreliable source?] This type of pizza 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.[1][2] It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.[3]
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 onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma.[1] Other versions do not include cheese.[4][5]
The Sicilian methods of making pizza are linked to local culture and country traditions,[6] so there are differences in preparing pizza among the Sicilian provinces of Palermo, Catania, Syracuse and Messina.
- ^ a b c "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.