Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Altavilla Milicia Red Sfincione: A Sicilian Baking Classic
Discover the Altavilla Milicia red sfincione: a beloved Sicilian classic you can easily bake at home. Taste true tradition!
🛒 Ingredients
- ✓ 500 g durum wheat semolina flour
- ✓ 20 g fresh baker’s yeast
- ✓ 2 onions
- ✓ 200 g primo sale cheese
- ✓ 100 g anchovy fillets in oil
- ✓ 500 ml tomato sauce
- ✓ 150 g grated Sicilian pecorino
- ✓ Oregano
- ✓ 150 g breadcrumbs
- ✓ 1 tsp caster sugar
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
The red sfincione from Altavilla Milicia is one of Sicily’s most cherished culinary treasures. This rustic bake, rooted in Palermo’s food culture, stands out for its soft semolina base, rich tomato-and-onion topping and a generous scattering of pecorino and anchovies. It’s the kind of food that instantly transports you to the narrow streets of Altavilla Milicia, a charming village on the Tyrrhenian coast, where locals enjoy it warm from the bakery. Whether you’re hosting a family supper or simply craving something deeply comforting, this hearty Sicilian classic brings warmth to the table, especially during the cooler months.
👨🍳 Preparation
- 1
Sieve the semolina flour into a mixing bowl. Dissolve the yeast in warm water with a pinch of sugar, then pour it into the flour. Gradually add salted water as you knead until the dough becomes soft and supple. Leave to rise for at least two hours.
- 2
Thinly slice the onions and soften them in a pan with extra-virgin olive oil and a splash of water. Add the tomato sauce, salt and black pepper, then cook gently for about 20 minutes.
- 3
Once risen, knead the dough again with a drizzle of olive oil, then stretch it onto a greased baking tray to a thickness of around 2 cm.
- 4
Scatter the anchovies evenly over the dough. Add slices of primo sale, then spoon the tomato-and-onion sauce on top. Finish with grated pecorino, breadcrumbs, oregano and a final drizzle of olive oil.
- 5
Rest for 10 minutes, then bake at 220°C for 35 minutes.
- 6
Serve the sfincione piping hot.
💡 Tips and Variations
For an extra layer of flavour, add a handful of pitted black olives. If you enjoy a little heat, sprinkle some chilli flakes into the topping.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the baked sfincione for up to a month.
- • Reheat in the oven at 180°C for about 10 minutes before serving.
🍷 Pairing
Pair this Sicilian favourite with a glass of Nero d’Avola — its bold character beautifully complements the richness of the sfincione.
Thank you for trying your hand at Altavilla Milicia’s red sfincione. I hope it brings a taste of Sicily straight into your kitchen. Enjoy every bite!
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