The History

The history of Sicilian pizza is a tale steeped in tradition, culture, and a deep connection to the land of Sicily itself. While pizza is often associated with Naples, the roots of Sicilian pizza run much deeper, and its story is uniquely tied to the island's rich history, from ancient civilizations to the diverse influences of conquerors and traders.

Ancient Origins

The origins of Sicilian pizza trace back to ancient times. While flatbreads topped with various ingredients have been enjoyed in many cultures, Sicily's history as a crossroads of civilizations made it a unique canvas for culinary fusion. The island was conquered by numerous empires, including the Greeks, Romans, Arabs, Normans, and Spanish, and each brought their own culinary influences.

The earliest versions of Sicilian pizza likely resembled a simple flatbread topped with locally available ingredients, such as olive oil, herbs, and cheeses. The Greeks, in particular, were known to make a flatbread called plakous, which was seasoned with oil, herbs, and sometimes cheese or onions. The Romans also had a tradition of baking flatbreads with toppings, which can be seen as a precursor to modern pizza.

Arab Influence: A Turning Point

One of the most significant influences on Sicilian cuisine came from the Arabs, who ruled Sicily from the 9th to the 11th centuries. The Arabs introduced new ingredients like citrus fruits, eggplant, almonds, and saffron, all of which would later become staples in Sicilian cooking. The introduction of couscous and other grains likely influenced the development of bread-based dishes, including pizza.

The use of tomatoes, which would become a defining ingredient in modern pizza, did not come into play until the 16th century, but the Arab introduction of spices and olives helped to shape the flavor profiles that would define Sicilian cuisine.

The Birth of the Modern Sicilian Pizza

While the precursor to the Sicilian pizza was likely a form of flatbread topped with simple ingredients, the pizza as we know it today began to take shape in the 18th and 19th centuries, when it was recognized as a distinct type of dish. The island's distinctive style of pizza—often thicker, rectangular, and with a crispy, airy crust—was influenced by the availability of local ingredients and the island's own culinary traditions.

The Influence of Palermo

Palermo, the capital city of Sicily, is considered the birthplace of Sfincione, a thick, rectangular pizza with a unique structure compared to its Neapolitan counterpart. The crust of Sfincione is typically thicker and spongier, providing a hearty base for toppings such as tomato sauce, onions, anchovies, and a generous layer of grated cheese (often a mix of pecorino and caciocavallo). Breadcrumbs are often sprinkled on top to add a crunchy texture, and the entire pizza is baked until golden brown.

The name sfincione itself comes from the Latin word "sphongia", meaning "sponge," referring to the light, airy texture of the dough. The Sfincione was traditionally enjoyed during religious festivals and on special occasions, such as Christmas Eve or New Year's, and it remains a beloved dish in Palermo today.

Sicilian Pizza in America

The influence of Sicilian pizza expanded dramatically with the Italian immigration wave to the United States in the late 19th and early 20th centuries. Many Sicilian immigrants brought their culinary traditions with them, and Sicilian-style pizza became a popular dish in Italian-American communities. This new iteration of Sicilian pizza, especially in cities like New York, would evolve into a thicker, square pizza with a chewy, crispy crust and a generous layer of toppings.

American Sicilian pizza often differs from its Sicilian ancestor in several key ways. While the traditional Sicilian pizza is made with a dough that's soft yet airy, the American version is known for its denser, more substantial crust. The toppings also vary, with the American style sometimes featuring a variety of meats, vegetables, and cheeses, all piled high on the crust.

The Modern Day

Today, Sicilian pizza continues to be a beloved dish in both Sicily and around the world. While the classic Sfincione remains a staple in Palermo, there are numerous variations of Sicilian pizza, each with its own unique regional twist. The island of Sicily is proud of its rich culinary history, and Sicilian pizza has become one of its most iconic exports.

In Sicily, pizzas are still often enjoyed in traditional pizzerias, many of which continue to use the same recipes that have been passed down for generations. The pizza culture in Sicily celebrates the use of fresh, local ingredients like tomatoes, olive oil, eggplant, and local cheeses, reflecting the island’s agricultural heritage.

In recent years, as global food trends shift, there’s been a renewed interest in authentic, traditional Sicilian pizza. Food enthusiasts and chefs alike are rediscovering the charm of Sfincione and other traditional styles, bringing the essence of Sicilian pizza back to its roots.