1.0Delicious Recipeshttps://www.gzrecipes.com/enilcaldosaporedelsudhttps://www.gzrecipes.com/en/author/ilcaldosaporedelsud/rich600338<blockquote class="wp-embedded-content" data-secret="Xr7tExBjFT"><a href="https://www.gzrecipes.com/en/ilcaldosaporedelsud/sfincione-from-bagheria/">Sfincione from Bagheria</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ilcaldosaporedelsud/sfincione-from-bagheria/embed/#?secret=Xr7tExBjFT" width="600" height="338" title="“Sfincione from Bagheria” — Delicious Recipes" data-secret="Xr7tExBjFT" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/02/IMG_9060-7-699957ca48da76-50421286.jpg1200800Original Bagheria sfincione recipe, explained step by step with photos of every stage. The white sfincione, or Bagheria sfincione, is one of the many preparations of Sicilian cuisine and grandmother's recipes that anyone visiting Sicily must absolutely try, together with the classic Palermo sfincione. The Bagheria sfincione, a variation of the more traditional Palermo sfincione, is a bit higher, white and seasoned with onions, anchovies, tuma and ricotta, but without tomato. Usually it is baked in round pans, unlike the Palermo version which is baked in square pans. To save time I allowed myself to bake it in one large rectangular pan rather than making two round pans and baking them one after the other. But back to us: Bagheria is a town a few kilometers from Palermo, and with Palermo comes a big rivalry between these two gastronomic specialties, comparable to the rivalry between Arancino and Arancina. In recent years the bad feelings seem to have disappeared and the two variants coexist as two well-defined and tasty realities. The Bagheria sfincione, as the name says, should be soft like a sponge (spongia in Latin), and can be made with a long 24-hour fermentation, with a quick rise using dry or fresh baker's yeast, or even with sourdough. In this recipe we'll discover how to make a quick Bagheria sfincione with dry baker's yeast, but I'll also give you information for the other methods. Let's go to the kitchen now and discover the grandmother's Bagheria sfincione recipe, but before we roll up our sleeves I remind you that if you want to stay updated on all my other recipes you can follow my Facebook page and my Instagram profile.