What is Palermo “SFINCIONE”, the SICILIAN street food born in a convent?

the sfincione is simply irresistible. The nuns created it, and since then it has become one of the most famous specialties in Palermo.

of course, there are also pane e panelle, pani ca' meusa, arancine (which in this province are declined in the female form)... in short, choosing a single symbol of Sicilian street food is impossible, but what is certain is that the king of the white art of Palermo he is, His Majesty the sfincione.

The name derives from the Greek spòngos, sponge: the dough of this focaccia, in fact, is thick and soft, spongy, then seasoned with abundant tomato sauce, anchovies, oregano, caciocavallo and onions.

It is said that the nuns of the Monastery of San Vito in Palermo were the first to create the sfincione in the eighteenth century: to further enrich the gastronomic tradition of the holidays, they decided to add the most common products of the time to the leavened dough.

It soon became a common product in homes, prepared by housewives on special occasions, in particular for the engagement party which traditionally took place in the bride's home.