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Sicilian thick pizza (or calzone)

Made of soft bread dough with olive oil, sfincioni (or sfiniciuni) are traditionally covered with (or filled with) sautéed onions, caciucavaddu cheese, anchovies, oregano and breadcrumbs, and tomatoes, although today Sicilians often use the classic pizza ingredients.

The dish, similar to Greek pita, is actually said to have originated in Sicily in the days of the ancient Greek colonies. Because the dough is so soft, the name is believed to come from the Greek word for sponge, spongia. The Arabs, who later ruled Sicily, liked it as well and called it isfang, 'soft' which led to its current name. But to add to the confusion, they also introduced a sweet version, today known as sfincia.

Text © Dana Facaros and Michael Pauls

Images by: Scott Weiner, Creative Commons License