Sicilian Pizza

Sicilian pizza () is a style of pizza originating in the Sicily region of Italy. It 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. It eventually reached North America in a altered form, with thicker crust and a rectangular shape.

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 tomatoes, herbs, onions, anchovies, and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

The Sicilian methods of making pizza are linked to local culture and country traditions, so there are differences in preparing pizza among the provinces of Palermo, Syracuse, and Messina, and the Metropolitan City of Catania.

Italian varieties

Palermo

''Sfincione'' (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. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.

Syracuse

In the province of Syracuse, especially in Solarino and Sortino, ''pizzòlu'' is a type of round stuffed pizza.

Catania

In the Metropolitan City 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 (toma) 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 Sicilian pizza is a fried calzone stuffed with cheese and anchovies.

Messina

In the province of Messina, the traditional ''piduni'' is a type 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.

Outside Italy

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 the ''sfincione'' and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and 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.Selinger, H. (13 June 2019)
"New England Beach Pizza Is Not Very Good. Everyone Should Try It"
''Eater''. Retrieved 23 January 2020.

See also

* Sicilian cuisine
* Neapolitan pizza
* Roman pizza
* List of pizza varieties by country

References

{{DEFAULTSORT:Sicilian Pizza
Cuisine of Sicily
Palermitan cuisine
Pizza styles
Sicilian-American cuisine
Street food
Street food in Italy