Type | Pizza |
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Place of origin | Italy |
Region or state | Sicily |
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Sicilian pizza (Italian : pizza siciliana) is a pizza prepared in a manner that originated in Sicily, Italy. Sicilian pizza is also known as sfincione (Italian: [sfinˈtʃoːne] ; Sicilian : sfinciuni, Sicilian: [sfɪnˈtʃuːnɪ] ) or focaccia with toppings. [1] [2] [ unreliable source? ] This type of pizza 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. [2] [3] It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape. [4] [1]
Traditional Sicilian pizza is often thick-crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. [2] Other versions do not include cheese. [5] [6]
The Sicilian methods of making pizza are linked to local culture and country traditions, [7] so there are differences in preparing pizza among the Sicilian provinces of Palermo, Catania, Syracuse and Messina.
The sfincione [8] (or sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike Neapolitan pizza, it is typically rectangular, with more dough, sauce and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese and anchovies. [2] The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough. [4]
In the province of Syracuse, especially in Solarino and Sortino, the pizzòlu is a kind of round stuffed pizza. [9]
In the province of Catania the traditional scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (tuma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical pizza siciliana is a fried calzone stuffed with cheese and anchovies.
In the province of Messina, the traditional piduni is a kind of calzone stuffed with endive, toma cheese, tomato and anchovies. There is also the focaccia 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 [5] [10] with dough over an inch thick, a crunchy base, and an airy interior. [11] It is derived from the sfinciuni and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian American enclaves [6] throughout the northeastern United States, [1] including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and also Michigan (which would influence Detroit-style pizza). In some parts of coastal Massachusetts and New Hampshire, it is also known as "beach pizza" because of its prevalence along the Route 1A corridor. [12] A similar dish, perhaps often overlapping or confused with sfincione, is tomato pie. [13] [14]
Media related to Sicilian pizzas at Wikimedia Commons
Pizza is a traditional Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, Jewish, and Arab influences.
Focaccia is a flat leavened oven-baked Italian bread. In some places, such as Rome, it is similar to a style of pizza called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
Calzone is an Italian oven-baked turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry, though calzoni and panzerotti are often mistaken for each other.
Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and usually served in square slices, although in Rhode Island it is cut into rectangular strips like pizza al taglio. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish. For instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than focaccia.
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù, mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or béchamel sauce.
Stromboli is a type of baked turnover filled with various Italian cheeses and usually Italian cold cuts or vegetables, served hot. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian Americans in the United States, in the Philadelphia area. The name of the dish is taken from a volcanic island off the coast of Sicily.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
White pizza is a style of pizza that does not use tomato sauce. The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and, sometimes, toppings including vegetables such as spinach, tomato, and herbs. A béchamel sauce is sometimes used in place of tomato sauce, and sliced tomatoes may be added to top the pizza.
The history of pizza begins in antiquity, as various ancient cultures produced flatbreads with several toppings.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the larger cities of the Northeast, such as New York, Philadelphia, Boston and Baltimore. After American soldiers stationed in Italy returned from World War II, pizza and pizzerias rapidly grew in popularity.
Scaccia, scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian word schiacciata, meaning 'to crush' or 'to flatten'. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian American communities.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Tomato pie may refer to a pie with tomatoes, such as:
Pasta al forno or timballo di pasta is a typical dish of Italian cuisine, made of pasta covered with béchamel sauce, tomato sauce and cheese, and cooked in the oven.
Crescia is a thin Italian flatbread typically prepared in Marche and Umbria. The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".