Good smell: the typical Bagheria sfincione

Among the many delicious food and wine products that Sicily offers its visitors, the 'sfincione di Bagheria' deserves a place of honor. This product is actually typical of the whole Palermo area, but variations in the preparation make it typical of a specific area. It is a base of pizza / focaccia dough then covered with ingredients that vary according to the area. While in Palermo it is decorated with tomato sauce, the Bagherese one is different. Its seasoning is divided into three steps: first it is brushed with extra virgin olive oil in which salted anchovies have been dissolved (although traditionally salted sardines were used) then proceeded with slices of fresh cheese, usually the 'tuma' (cheese typical Sicilian) the third is the last layer, the most superficial one, provides a mixture of crumbled fresh bread crumbs, without crust, which after being lightly toasted in oil, is flavored with grated caciocavallo, onion, salted anchovies, salt, pepper and Origan. The product has ancient origins and was born in an agricultural context, and while today it can be tasted practically always, originally it was typical of the Christmas or other holidays. To date, being a baked product in great demand, every company and bakery tends to insert some small variations even in the dough, also trying to please the customer and make the product more innovative, without forgetting tradition.