Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
from€35Check dates
History
Italian Wikipedia calls sfincione one of the most symbolic street foods of Palermo and lists it among Italy's traditional agri-food products. It may have been invented by the nuns of the monastery of San Vito, who wanted a feast-day dish different from daily bread, and seems to date from about the 17th century. The name is traced to Latin spongia, Greek spongos or Arabic isfanj, a fried honey fritter. Bagheria makes a Christmas version without tomato, the white sfincione, and hosts the Sfincione Fest each November.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Naples
3 hours
Naples Official Pizza Making Class & Tiramisu with wood oven
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
from€29Check dates
Florence
Day trip · 12 hours
From Florence: Siena, San Gimignano, Pisa & Lunch at Winery
Discover the Chianti vineyards and medieval architecture of Siena, San Gimignano, and Pisa on a full-day tour. Depart from Florence and explore...
from€135Check dates
Common allergens: Gluten, Dairy, Fish
Make it at home
Ingredients
- 500g tipo 00 flour
- 350ml warm water
- 5g fresh yeast
- 10g fine sea salt
- 20ml extra-virgin olive oil
- 2 large onions, finely sliced
- 200g caciocavallo cheese, grated
- 8 anchovy fillets in oil
- 100g coarse breadcrumbs
- 1 tablespoon dried oregano
- Extra olive oil for the topping
Method
- Dissolve yeast in warm water. Add flour and mix to a soft dough, then add salt and olive oil. Knead for 8 minutes until smooth.
- Cover and prove at room temperature for 2 hours until tripled in size.
- Sweat the onions slowly in olive oil for 30 minutes until soft and sweet. Cool.
- Press the dough into an oiled 30x40cm tin, leaving a thick edge. Cover and prove 45 minutes more.
- Top with the cooked onions, caciocavallo and chopped anchovies. Scatter breadcrumbs and oregano; drizzle with olive oil.
- Bake at 220 degrees Celsius for 18 to 22 minutes until the breadcrumbs are deep golden. Cut into thick squares and eat warm.
Tip from the editors. The breadcrumb crust is what separates sfincione from focaccia; do not skip the topping breadcrumbs or skimp on the oil drizzle.
Where to eat sfincione
Sfincione in Palermo
Buatta Cucina Popolana ★ 4.8
Buatta Cucina Popolana cooks authentic home recipes in Palermo and Turin, on ancient recipes and traditional methods, at Via Vittorio Emanuele 176.
TipThe restaurant also takes events: an informal buffet or a dinner served at the table, with customised menus of Sicilian tradition.
Ke Palle Arancine d'Autore ★ 4.3
Ke Palle Arancine d'Autore at Via Maqueda 270 in Palermo is a street food restaurant for Sicilian rosticceria, with panelle and crocché beside the arancine.
TryArancina al ragù
TipWatch the open kitchen: the arancine are prepared on the spot, and the menu includes vegan and vegetarian versions.
Osteria Ballaro ★ 4.4
Osteria Ballarò is a market of Sicilian products in the former stables of Palazzo Cattolica, with a restaurant and bar in Palermo at Via Calascibetta 25.
TipAn Afternoon Menu runs from 15 to 19 with aperitifs, starters, first courses, salads, main courses and desserts, and a Kids' Menu is available.
Mercato di Ballaro ★ 4.7
Mercato di Ballaro is a market at Piazza Ballaro in Palermo.
More cities are in research. Want sfincione covered somewhere specific? Tell us where you want to eat.