Sfincione Bianco

Sfincione Bianco is a distinct variation of the classic Sicilian sfincione, a thick, airy pizza typical of Palermo. Unlike the more common red sfincione, which is topped with tomato sauce, caciocavallo cheese, and anchovies, the bianco (white) version omits the tomato, allowing the flavors of its other key ingredients to shine. The base is a high-hydration dough, often enriched with olive oil, resulting in a soft, spongy crumb and a crisp, golden crust. A great version is distinguished by its delicate balance: a generous layer of grated caciocavallo or pecorino, a scattering of breadcrumbs for texture, a drizzle of high-quality extra-virgin olive oil, and the savory punch of anchovies, which melt into the cheese. The breadcrumbs, sometimes toasted with oregano, are a signature element, preventing the cheese from becoming greasy.

Regional variations exist across Sicily, with some versions adding onions or incorporating tuma (a fresh sheep’s milk cheese). In Bagheria, Italy, Forno Scaduto is celebrated for its rendition, as highlighted by the food guide *Where The Foodies Go*. The venue’s sfincione bianco is noted for its perfect crumb and the quality of its local ingredients, embodying the dish’s rustic, satisfying character.