The Origins of Pizzu
Pizzu, or sfincione in Sicilian dialect, is a traditional baked good from Sicily, particularly in the province of Palermo. Its history traces back centuries, evolving from a simple baker’s bread into the more elaborate and flavorful dish known today. This evolution reflects the ingenuity of Sicilian bakers who transformed readily available ingredients into a beloved staple.
Initially, sfincione was a humble bread, often prepared by local bakers for their families and communities. Over time, it became a common street food and bakery item, especially in Palermo, where it remains a significant part of the local food culture. The dish’s development highlights its adaptability, incorporating local produce and culinary traditions to create a distinct identity.
Defining Characteristics of Pizzu
Pizzu features a thick, spongy crust, often compared to focaccia, which provides a substantial and airy base, and is usually baked in a rectangular pan, giving it its characteristic square or rectangular shape. A notable difference is the common absence of traditional mozzarella cheese. Instead, pizzu often utilizes other cheeses, such as Caciocavallo or Pecorino, which impart a distinct flavor profile. Common toppings include caramelized onions, anchovies, and seasoned breadcrumbs, creating a savory and textural experience. The sauce is sometimes placed on top of the other ingredients, preventing the thick dough from becoming soggy.
Essential Ingredients for Pizzu
The dough typically uses a combination of flours, often including strong white bread flour or Tipo ’00’ flour, and sometimes semolina flour, which adds a subtle color and flavor. Active dry yeast is crucial for the dough’s rise. Extra virgin olive oil is incorporated into the dough and generously used to coat the baking pan.
Caciocavallo and Pecorino cheeses are frequently used for the toppings. Caciocavallo, a semi-hard stretched-curd cheese, offers a mild melt, while Pecorino, a hard, salty sheep’s milk cheese, adds a sharp, piquant note. Onions, often caramelized to bring out their natural sweetness, form a foundational layer, while anchovy fillets melt into the sauce, contributing a deep, savory umami. Seasoned breadcrumbs provide a golden finish to the top layer.
Crafting Pizzu at Home
Making pizzu at home begins with preparing the dough, which requires time for fermentation. Combine the flours, yeast, and salt. Gradually add lukewarm water and olive oil, mixing until a wet, sticky dough forms. This dough needs ample time to rise, covered in an oiled bowl for at least 12 hours, often overnight in the refrigerator.
Once the dough has risen, generously oil a rectangular sheet pan. Gently stretch the dough to fill the pan, allowing it to rest and rise a second time for about an hour. While the dough undergoes its final rise, prepare the toppings.
Layers are assembled: Begin with a layer of caramelized onions, followed by crushed tomatoes, which may be seasoned with herbs like oregano. Anchovies, if used, are placed within the sauce or on the onion layer. Cubes or grated Caciocavallo or Pecorino cheese are then scattered over the sauce, before a final layer of seasoned breadcrumbs. Bake the pizzu in a preheated oven around 400°F (200°C), until the crust is golden brown and the toppings are bubbling, which takes between 30 to 35 minutes.
Pizzu Variations and Serving Ideas
Pizzu, while having core characteristics, exhibits minor regional differences across Sicily. Some variations might include slight alterations in the tomato sauce, perhaps with more or less oregano, or the inclusion of different local cheeses or herbs depending on the town’s specific traditions and agricultural output. For instance, some versions might incorporate a touch of local wild fennel or a different type of olive oil harvested from specific groves, influencing the overall flavor profile.
Traditionally, pizzu is served cut into square or rectangular portions, making it an ideal snack or appetizer. It is often enjoyed at room temperature, which allows its rich flavors to fully develop and makes it a convenient item for bakeries and street vendors. This versatility makes it suitable for various occasions, from a quick bite on the go to a shared dish among friends.
For beverage pairings, the robust flavors of pizzu complement several options. A crisp, dry white wine, such as a Sicilian Grillo, can cut through the richness of the cheese and olive oil, offering a refreshing contrast. Alternatively, a light-bodied red wine, like a Nero d’Avola, can harmonize with the savory anchovies and caramelized onions. For non-alcoholic choices, sparkling water with a slice of lemon or a traditional Sicilian orange soda can also provide a pleasant balance to the dish’s hearty profile.