The sfincia di San Giuseppe (also called sfincia or spincia ri San Giuseppi in Sicilian) is a typical Sicilian pastry dessert, traditionally prepared for the day of Saint Joseph (19 March). It is recognised as prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies. [1]
It is a fried soft pastry covered and filled with sweet ricotta and candied fruit (usually a cherry and orange). [2] [3]
The Sicilian term spincia can derive from the Latin spongia and the Arabic ﺍﺴﻔﻨﺞ, isfanǧ, both literally meaning 'sponge' for the peculiar consistency and form of this fried pastry, and both are possible considering the Arabic influences on Sicilian, even though it is a Romance language (so coming mainly from Latin). In Italian the singular is sfincia and the plural sfincie, and in Sicilian the singular is sfincia (or spincia) and the plural sfinci. [4] [5]
Sfinci were created in the current version by the Nuns of Saint Francis' Stigmata in the Sicilian city of Palermo, adapting a traditional dish of Persian and Arabic cuisine. They dedicated sfinci to Saint Joseph for the simplicity of their ingredients, and it was enriched with ricotta and candied fruit from the bakers of the city.
In 1784, sfinci were object of a political fight between tavern and pâtisserie owners of Palermo, with the second ones failing to keep a monopoly on the production of these desserts.
Sfinci are currently common to be found in bakeries and patisseries, especially in western Sicily. [4]
Cannoli are a pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from 9 to 20 centimetres. In mainland Italy, they are commonly known as cannoli siciliani.
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.
Zeppola, sometimes called frittelle, and in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
Sicilian is a Romance language that is spoken on the island of Sicily and its satellite islands. It belongs to the broader Extreme Southern Italian language group.
A buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas.
The muffuletta or muffaletta is a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread.
Cassata or cassata siciliana is a traditional cake from the Sicily region of Italy. Cassata is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
A crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria by Martino da Como, published c. 1465, and Cuoco napolitano, published in the late 15th century, containing a recipe titled Crostata de Caso, Pane, etc..
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Maccu is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans and fennel as primary ingredients. Several dishes exist using maccu as a foodstuff, such as bruschetta al maccù and maccu di San Giuseppe, the latter of which may be served on Saint Joseph's Day in Sicily.
The gelo di melone, also known as gelo d'anguria, is a typical Sicilian dessert, traditionally prepared in Ferragosto. A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo.
The giurgiulena, also known as giuggiulena, cubaita or cumpittu, is a traditional Christmas nougat-like candy, typical of the Sicilian cuisine and in use in a large part of Calabria.
Spongarda is a local cake originating in the comune (municipality) of Crema. The Lombardy region includes it as spongarda of Crema in the list of traditional food products.
Cassatella di sant'Agata is a traditional Sicilian pastry from Catania made during the Festival of Saint Agatha, held from February 3rd to February 5th each year.
Cappelletti are ring-shaped Italian stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Pasta 'ncasciata is a celebratory baked pasta dish originating in the Italian comune (municipality) of Messina, but today there are many versions from every province of Sicily as well as Calabria, in southern Italy. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually utilizes two types of cheese, besciamella may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
The pizza dolce di Beridde, also known as the pizza ebraica or diamanti romani, is an unleavened sweet bread typical of the city of Rome. This traditional dessert is prepared by the Roman Jewish community on the occasion of a Brit milah.
