Sfincione di Bagheria

Polenta & Baccalá


Here we are in Sicily again, with another special and particular type of pizza/focaccia 🙂

I have already wrote a post about the most famous Sfincione (symbol of the city of Palermo), this instead is a traditional recipe of the town of Bagheria.

This is also not a light recipe, and it’s something traditionally eaten during feasts, but nowadays it is made all year long. And it’s really tasty!

It is a very rich recipe, with a lot of good cheese and other typical Sicilian flavors.

The cheese that is usually used is the tuma or the primosale, which are the first and second stage of maturation of the Pecorino cheese. Someone use to add also fresh sheep ricotta, but I think it’s rich enough also without 🙂




  • 300 g flour (Manitoba if you have, or some strong flour)
  • 150 g durum flour, “semola rimacinata di…

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Author: redcrosse10999

I am a writer. My works are featured and sold at amazon.com through book sales. I have a few locations where I can be found on the internet but no website per se for any good reason of my works yet. Principally, following me on to Facebook (at Facebook.com/redcrosse10999), links visitors to other sites that are basically the same redundancy as the Facebook location. I hope to have a redcrosse10999.com website someday, but that isn't in my immediate plans at this time. (Meanwhile, you may visit my other blogs at both brutimperialantarctica.blogspot.com -- which is a Blogger site by Google & also at brutimperialantarctica.wordpress.com -- which is another native of WordPress, which I believe may also be a Google company. But my Facebook page has a sidebar link set that will help you navigate to other pages which may or may not be included links on any of these (interesting) blogs. Have a happy day! (I wish I had an emoji for this bio. Very little else is interesting with me.)

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