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The Sicilian Table: Lo Sfincione

  This is the second edition of The Sicilian Table: Scacce & Stories, and I’m delighted to share a recipe rooted in a bread-based tradition, this time from Palermo: lo sfincione . You would be right in thinking that it doesn’t sit neatly alongside scacce or impanate , even though it carries that same deeply rooted sense of place. Rather, it sits beside them; a reminder that each town has its own expression of something baked, folded, filled, or topped. In Palermo, that expression takes the form of sfincione , a tradition that comes with a story close to my guest contributor’s heart. When Lindsay Marie Morris shared her story with me, it was clear that it wasn’t only about sfincione — the Palermitan-style pizza of Sicily, but also about migration, separation, letters that could no longer be sent, and a love that endured across war and distance. Lindsay begins by tracing her connection to Sicily and the lives lived between two places. Her story unfolds through her grandparents,...
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Sicilian Antique Forms for Cotognata


In my previous post Quince-Mela Cotogna I spoke about how to make cotognata and the clay forms that my mother in law would use for moulding the quince paste, adding character to the finished product. These moulds came all the way from Sicily with my in laws when they migrated to Australia.


Similar moulds to these were used in ancient times to give shape and form to the quince paste, which are still made and used in Sicily today.  They have various images such as fish, animals, flowers, landscapes as well as religious decorations probably a Spanish influence as a result of the Spanish occupation in Sicily around 1700.







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