Sfincione is the traditional pizza that used to be prepared, and is still prepared today, especially during the Christmas holidays, by many families. Today it is more common to buy it baked and can be found practically all year round, but the period when the streets in town and the home kitchens start to smell of sfincione is precisely that of the winter holidays. Every family has its own recipe, secrets and traditions when it comes to sfincione, and like any self-respecting typical product, it is highly divisive.

Some prefer the red Palermo version, with tomato, onion, anchovy, caciocavallo cheese, oregano and breadcrumbs, and some cannot resist the delicate white version popular between Bagheria and Altavilla, where tomato is replaced with tuma or ricotta cheese.

Gioacchino Gargano, pizzaiolo and owner of Saccharum in Altavilla Milicia (Palermo), has carefully studied the recipes and traditions of western Sicily. The aim is to develop a tasting that can offer a complete overview not only of the different versions of sfincione, but also of rianata and tabbisca, other types of traditional pizzas popular in Trapani and Sciacca. So much so that a special section of Saccharum's menu has tradition as its protagonist and provides a journey that includes a version of sfincione with Petra Evolutiva dough, sfincione bagherese, sfincione palermitano, focaccia messinese, rianata from Trapani and tabbisca from Sciacca.

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Article By Identità Golose
source: https://www.identitagolose.it/ermes/newsletter/?id=705

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