 A typical slice ofPalermitansfincione | |
| Alternative names | Pizza siciliana (inItalian) |
|---|---|
| Type | Pizza |
| Place of origin | Italy |
| Region or state | Sicily |
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Pizza originating in theSicily region ofItaly (Italian:pizza siciliana) 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 an 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 theNeapolitan pizza. It is often topped with tomatoes, herbs, onions,anchovies, and strong cheese such ascaciocavallo andtoma. Other versions do not include cheese.[4]
The Sicilian methods of making pizza are linked tolocal culture and country traditions,[5] so there are differences in preparing pizza among the provinces ofPalermo,Syracuse, andMessina, and theMetropolitan City of Catania.
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Sfincione (orsfinciuni inSicilian language) is a very common variety of pizza that originated in theprovince of Palermo.[2][6] UnlikeNeapolitan pizza, it is typically rectangular, with more dough, sauce, and less cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.[1]
In theprovince of Syracuse, especially inSolarino andSortino,pizzòlu is a type of round stuffed pizza.[7]
In theMetropolitan City of Catania, the traditionalscacciata is made in two different ways: a first layer made ofdough covered, within the city, by a local cheese (toma) and anchovies or, in the region around Catania, bypotatoes,sausages,broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, inZafferana Etnea and inViagrande a typical Sicilian pizza is a friedcalzone stuffed with cheese and anchovies.
In theprovince of Messina, the traditionalpiduni is a type of calzone stuffed withendive, toma cheese, tomato, and anchovies. There is also thefocaccia alla messinese, prepared with tomato sauce, toma cheese, vegetables, and anchovies.
In the United States, "Sicilian pizza" is used to describe a typically square variety of cheese pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from thesfincione and was introduced in the United States by the firstItalian (Sicilian) immigrants. Sicilian-style pizza is popular inItalian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and Michigan (which would influenceDetroit-style pizza). In some parts of coastal Massachusetts and New Hampshire, it is also known as "beach pizza" because of its prevalence along theRoute 1A corridor.[8]
Media related toSicilian pizza at Wikimedia Commons
