{"id":7293,"date":"2012-04-11T10:00:00","date_gmt":"2012-04-11T08:00:00","guid":{"rendered":"https:\/\/donleo.net\/news\/cannoli-fr\/sfincione-ou-sfincionello\/"},"modified":"2026-10-18T17:54:28","modified_gmt":"2026-10-18T15:54:28","slug":"sfincione-ou-sfincionello","status":"publish","type":"post","link":"https:\/\/donleo.net\/news\/cannoli-fr\/sfincione-ou-sfincionello\/","title":{"rendered":"Sfincione ou sfincionello"},"content":{"rendered":"<p><em><a title=\"Sfincione de Palerme\" href=\"https:\/\/cannolionline.com\/fr_FR\/products\/cat\/26\/sfincione\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-644\" src=\"https:\/\/blog.donleo.info\/files\/2012\/04\/sfincione_lapa-e1334159680783.jpg\" alt=\"\" width=\"230\" height=\"151\" \/><\/a>Accattativillu, chi ciavuru<\/em> ! Le bonimenteur palermitain, \u00e0 bord de sa \u00ab Lapa \u00bb, parcourt nuit et jour les rues poussi\u00e9reuses de la ville. C&rsquo;est le marchand ambulant de <a title=\"Sfincione de Palerme\" href=\"https:\/\/cannolionline.com\/fr_FR\/products\/cat\/26\/sfincione\">sfincione et sfincionello<\/a> \u2013 notez la diff\u00e9rence du diminutif, qui d\u00e9signe des caract\u00e9ristiques tr\u00e8s diff\u00e9rentes du plat sicilien le plus connu et le plus appr\u00e9ci\u00e9 des touristes du monde entier. Une pizza qui n&rsquo;en est pas une et qui ressemble davantage \u00e0 la moelleuse \u00ab sfincia \u00bb qu&rsquo;au pain garni des paysans. Le sfincione, tr\u00e8s moelleux gr\u00e2ce \u00e0 la grande quantit\u00e9 d&rsquo;eau qui le rend a\u00e9rien, est plus savoureux qu&rsquo;une assiette de p\u00e2tes mais aussi simple que le pain. \u00c0 l&rsquo;origine, il rempla\u00e7ait le simple accompagnement les jours de f\u00eate ; il est en effet n\u00e9 comme alternative au pain \u00e0 No\u00ebl, puis comme nourriture de f\u00eate, \u00e9conomique, simple et color\u00e9e ; une gourmandise bon march\u00e9 que s&rsquo;arrachaient adultes et enfants. N\u00e9 dans un milieu populaire aux moyens modestes, il \u00e9tait aussi servi comme plat d&rsquo;honneur lors des banquets de fian\u00e7ailles, c&rsquo;est-\u00e0-dire \u00e0 l&rsquo;occasion du premier \u00ab <em>appuntamientu<\/em> \u00bb, qui avait lieu chez la promise. D&rsquo;origine paysanne, transmis par les Sarrasins mais \u00ab sicilianis\u00e9 \u00bb, selon la l\u00e9gende, par les religieuses du monast\u00e8re de San Vito, le sfincione garde la structure de la p\u00e2te \u00e0 pain, sans pour autant \u00eatre un pain garni. Avec de la farine, du sel, de l&rsquo;eau et un peu de levure, les m\u00e9nag\u00e8res du XIXe si\u00e8cle cr\u00e9\u00e8rent une p\u00e2te tr\u00e8s souple et mall\u00e9able qui, aplatie de la paume de la main et par de l\u00e9g\u00e8res pressions, prenait toutes les formes. Le sfincione a en effet diff\u00e9rentes tailles et \u00e9paisseurs, d\u00e9termin\u00e9es par la quantit\u00e9 de levure et par la cuisson, traditionnellement au four \u00e0 bois, dont les briques d\u00e9gagent une intense odeur de bois et de citron qui impr\u00e8gne la p\u00e2te de go\u00fbt et de parfum. Mais ce qui en fait un plat unique et difficile \u00e0 imiter, c&rsquo;est la garniture. Le sfincione n&rsquo;est en effet pas du \u00ab pane schittu \u00bb (pain nature) : il se pare d&rsquo;anchois, d&rsquo;oignon, d&rsquo;huile et de fromage \u00e0 la base, puis s&rsquo;enrichit de tuma, de fromage frais ou de pecorino \u00e0 Bagheria, ou de caciocavallo, d&rsquo;origan, de sardines et de tomate \u00e0 Palerme. Mais la garniture essentielle que le monde entier lui envie, c&rsquo;est la mie ! Ce n&rsquo;est pas de la chapelure : elle s&rsquo;obtient directement du pain, en frottant entre les mains l&rsquo;int\u00e9rieur de grosses miches rassises appel\u00e9es \u00ab <em>vastidduna pi&rsquo; sfinciuna<\/em> \u00bb. Elle le rend moelleux et a\u00e9rien, lui donne une blancheur difficile \u00e0 imiter et marque l&#8217;empreinte d&rsquo;un go\u00fbt tout m\u00e9diterran\u00e9en.<\/p>\n<p>Elena Beninati<\/p>\n<p>Le <a title=\"Sfincione de Palerme\" href=\"https:\/\/cannolionline.com\/fr_FR\/products\/cat\/26\/sfincione\">Sfincione de Palerme<\/a> est \u00e0 port\u00e9e de clic sur <a href=\"https:\/\/cannolionline.com\/fr_FR\/\">Cannoli.online<\/a> et sera exp\u00e9di\u00e9 le lendemain de la commande en ligne dans un emballage sp\u00e9cial pour le transport a\u00e9rien. (Don Leo)<\/p>\n<p style=\"text-align: right;\"><a title=\"Sfincione de Palerme\" href=\"https:\/\/cannolionline.com\/fr_FR\/products\/cat\/26\/sfincione\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2767\" src=\"https:\/\/blog.donleo.info\/files\/2013\/12\/Sfincione_BLOG_LC.jpg\" alt=\"Sfincione de Palerme\" width=\"520\" height=\"299\" \/><\/a><\/p>\n<p style=\"text-align: right;\"><a class=\"mb-button mb-style-bordered mb-size-default mb-corners-default mb-text-style-default \" style=\"background-color: #ffaa32;\" href=\"https:\/\/cannolionline.com\/fr_FR\/products\/cat\/26\/sfincione\" target=\"_blank\" rel=\"noopener\">ACHETER<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Accattativillu, chi ciavuru ! Le bonimenteur palermitain, \u00e0 bord de sa \u00ab Lapa \u00bb, parcourt nuit et jour les rues poussi\u00e9reuses de la ville. C&rsquo;est le marchand ambulant de sfincione et sfincionello \u2013 notez la diff\u00e9rence du diminutif, qui d\u00e9signe des caract\u00e9ristiques tr\u00e8s diff\u00e9rentes du plat sicilien le plus connu et le plus appr\u00e9ci\u00e9 des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-7293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-sicilienne"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sfincione ou sfincionello - Cannoli.news<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/donleo.net\/news\/cannoli-fr\/sfincione-ou-sfincionello\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sfincione ou sfincionello - Cannoli.news\" \/>\n<meta property=\"og:description\" content=\"Accattativillu, chi ciavuru ! Le bonimenteur palermitain, \u00e0 bord de sa \u00ab Lapa \u00bb, parcourt nuit et jour les rues poussi\u00e9reuses de la ville. C&rsquo;est le marchand ambulant de sfincione et sfincionello \u2013 notez la diff\u00e9rence du diminutif, qui d\u00e9signe des caract\u00e9ristiques tr\u00e8s diff\u00e9rentes du plat sicilien le plus connu et le plus appr\u00e9ci\u00e9 des [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/donleo.net\/news\/cannoli-fr\/sfincione-ou-sfincionello\/\" \/>\n<meta property=\"og:site_name\" content=\"Cannoli.news\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cannoli.online\" \/>\n<meta property=\"article:published_time\" content=\"2012-04-11T08:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-18T15:54:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/donleo.net\/news\/cannoli-fr\/files\/2026\/10\/sfincione_lapa-e1334159680783.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"230\" \/>\n\t<meta property=\"og:image:height\" content=\"151\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Don Leo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Don Leo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/\"},\"author\":{\"name\":\"Don Leo\",\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/#\\\/schema\\\/person\\\/7eb192fa5a65e1efcb7ceac516c262ba\"},\"headline\":\"Sfincione ou sfincionello\",\"datePublished\":\"2012-04-11T08:00:00+00:00\",\"dateModified\":\"2026-10-18T15:54:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/\"},\"wordCount\":512,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/files\\\/2026\\\/10\\\/sfincione_lapa-e1334159680783.jpg\",\"articleSection\":[\"Gastronomie sicilienne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/\",\"url\":\"https:\\\/\\\/donleo.net\\\/news\\\/cannoli-fr\\\/sfincione-ou-sfincionello\\\/\",\"name\":\"Sfincione ou sfincionello - 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