Sfincione is the Sicilian focaccia-pizza, a thick spongy dough topped with caciocavallo, anchovies, onion, oregano and breadcrumbs, baked in trays and cut into thick squares for street eating.
Where to eat it: 3 restaurants across 1 city.
Sfincione is traditionally attributed to the 17th-century nuns of the Monastero di San Vito in Palermo, who baked it as a richer feast-day alternative to daily bread. The street-vendor tradition consolidated in the 20th century; the Bagheria variant uses caciocavallo and breadcrumbs without anchovy. Sfincione Fest in Bagheria each November is the dish's annual celebration.
Common allergens: Gluten, Dairy, Fish
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.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Sfincione vendors at Mercato della Vucciria on Piazza Caracciolo in Palermo cut thick squares of focaccia-pizza with caciocavallo, anchovies and breadcrumbs from morning trays.
Try: Sfincione (Sicilian focaccia-pizza)
Tip: Eat warm by the slice. The fishmonger end has the busiest sfincione stand at lunch.
Antica Focacceria San Francesco in Palermo's Kalsa serves the full Palermitan street food carte from 11:00 to 23:00, the city's reliable late-evening sit-down street-food option.
Try: Pane ca' meusa, sfincione, panelle
Tip: Counter pickup is fastest. The terrace facing the basilica is the late-night seat.
Ballarak on Piazza Magione in Palermo's Kalsa is the city's first craft brewery and brewpub, kitchen runs until 01:00, sfincione-style pizza and Suino Nero burgers with house craft beer.
Try: Sfincione-style pizza, Suino Nero burger
Tip: Piazza tables fill first in summer. The tap list rotates monthly.
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