It is said among inhabitants of Bagheria for a feeble rivality with inhabitant of Palermo and Casteldaccia. In Bagheria, famous for its villas, we can taste the three variants of this goodness. Differences among these ones are several, the “Sfincione Bagherese” is not covered by tomato sauce like the palermitan one, it’s thicker, with a very thin first layer above the dough, which is immersed in sardines melted in olive oil and then cut in little slices. The Casteldaccia’s Sfincione is rectangular.
Here we talk about sfincione of Bagheria one. Bagheria, in the nearby of Palermo, is the seat of this special dish. The term “sfincione” comes from the latin “spongia” ( in english sponge), in fact the dough rises as long as it becomes soft and thick. According to the tradition it must be prepared in Christmas time in order to celebrate the most important moments of the year but really we can find it troughout the year. Its particularity is the white color thanks to the total absent of tomato sauce. There are two versions: the first with the tipical sicilian cheese primosale or the second in addition of ricotta (dairy product of the sicilian tradition).