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Sicilian Cooking

Baked Delicacies

The foods in this section include bread, flatbread stuffed with various ingredients like sfinciuni, cudduruni, ‘mpanata, scacciata, single-serving turnovers, cassateddi stuffed with vegetables and/or meat, and other Sicilian specialties.
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Introduction to Bread & Focacce

Many baked unsweetened specialties which are neither a bread nor an entrée are cooked in Sicily and consumed as a snack, appetizer or for a hearty meal. The word focaccia derives from Latin ...

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Bread Making in Sicily

Nowadays, the price of bread in Italy has increased astronomically. That’s why housewives—in small towns of Sicily, at least—have started to bake bread at home more frequently, resuming the recipes that were passed ...

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Schiacciata Catanese

The scacciata is a homemade specialty, baked exclusively in Catania. The classic scacciata is down-to-earth bread, stuffed with anchovies, a fresh cheese and sautéed bastardu, purple cauliflower...

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Impanata Siracusana

The simple and austere character of the people of Syracuse is reflected in the way they cook. In fact, whether you eat either in a restaurant or as a guest to a family dinner, you will notice the plain yet ...

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Pastizzu Noto Style

For Christmas, in the town of Noto, tradition calls for the preparation of a specialty called pastizzu. Pastizzu, or pasticcio in Italian; it refers to a dish composed of various ingredients wrapped in a sheet of pasta dough and cooked in the oven...


Impanata Ragusa Style

Focaccia Ragusa Style, also called Mpanata Rausana, is a specialty made without any specific rules and it varies from season to season, according to holiday, location and from family to family and the local ingredients used...

Scaccia Ragusana

The classic scaccia is a thin stretched bread dough folded up and filled with a tasty sauce containing tomato, cheese and herbs. It is a simple food, ugly-looking but very delicious. This humble-looking ...

Focaccia Agrigento Style

Agrigento and its province are one of the richest places in the world for archeological treasures; the culinary landscape is diverse and tastefully reminiscent of its history, folklore and traditions...

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Porto Empedocle Vigata Tasty Buns - Mignulati e Nmiscati

La Valle dei Tempi, Temples’ Valley, where there are many Greek temples, is located in a territory between Porto Empedocle Vigata and Agrigento. It is a valley that gently slopes towards the sea, where ...

Impanata nissena - focaccia Caltanissetta style

FOCACCIA CALTANISSETTA STYLE - (IMPANATA NISSENA)

The rich farmland of the province of Caltanissetta produces grain and a variety of vegetables, making agriculture an important contributor to the local economy. In this province ...

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Christmas Focaccia Nissena - Impanata Natalizia alla Nissena

The Impanata Nissena prepared for Christmas is stuffed with baccala’, salted cod, and a unique tomato sauce. The classic mpanata Nissena is made with three layers of dough, but if the middle layer ...

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Pizza Sfincione Trapani Style with Oregano - Rianata

The province of Trapani is famous for producing a large variety of bread and baked food products. The quality and consistency of the bread changes like the scenic views of the area surrounding Trapani ...

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Sfincione Introduction

The sfincione is simple food. Originally, it was bread dough with olive oil, salt and sometimes cheese. It goes back in time to before the Greeks controlled Sicily. The sfincione was plain bread that ...

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Sfincione Palermo Style

When I was a teenager living in Palermo and going to senior high school, during the 15-minute morning break, I would often eat a pezzo, a piece of sfincione that I would buy from the street vendor ...

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Sfincione Bagheria Style

In the province of Palermo, there are three popular types of sfincioni: Palermo Style, Saint Vito and Bagheria style. The most traditional sfincione is the one made in Bagheria...


Sfincione Saint Vito

This stuffed focaccia bread, called Sfincione di San Vito, takes the name from the homonymic convent of Saint Vito where the nuns prepared it...