Sicilian pizza, which is known on the Island of Sicily as sfincione, is very popular on the streets of Palermo. You can find it in bars, sit-down restaurants, pizzerias and even street food stalls. While it can be served as an entrée, small portions of sfincione can even show up on appetizer menus at fine-dining restaurants.
One could argue that no Palermo food tour is complete without sampling sfincione at some of Sicily’s best pizzerias.
What Makes Sicilian Pizza Unique?
Sicilian sfincione pizza has a thicker, airy, and spongier crust than classical Neapolitan-style pizzas. This is due to the olive oil used in the dough which gives it a bread-like texture similar to focaccia. Yet it’s baked at a higher temperature than focaccia, which gives it a crispier bottom.
In Palermo, local pizzerias will often use toppings like anchovies, onions, and pecorino cheese on top of a bed of lightly crushed tomatoes. Then the pizza is baked in a square or rectangular shape.
Top Pizzerias in Palermo to Try
Palermo has several great pizzerias offering some of Sicily’s best sfinicone and other classic Sicilian-style pizzas.
Mastunicola
Photo credit: Mastunicola
Mastunicola Pizzeria is a celebrated Sicilian pizzeria known for its artisanal approach to pizza-making. It’s also just a short walk from popular Palermo attractions like the Teatro Massimo and the historic Vucciria Market.
The ambiance at Mastunicola is rustic, with warm, earth-toned décor that creates a welcoming vibe. The wood-fired ovens at the heart of its operation fill the air with the unmistakable aroma of freshly baked pizza dough.
The Sicilian pizza at Mastunicola does an excellent job of preserving Sicilian pizza-making traditions while also embracing modern culinary innovation. They focus on high-quality, locally sourced ingredients, including freshly milled flours, extra virgin olive oil, and seasonal produce. They also use a slow-proofing process which maximizes the bready flavor of the dough.
My favorite is their signature “Mastunicola,” which is reminiscent of Neapolitan pizza with toppings like ricotta, basil, and a hint of pork lard. Yet made in the Sicilian style.
Mastunicola (€20–30) – Via Venezia, 71, 90133 Palermo PA, Italy – Open every day from 7:00 PM to 11:00 PM.
Archestrato di Gela
Archestrato di Gela is a Sicilian pizzeria that blends tradition with innovation. They’re also close to major cultural landmarks like the Capuchin Catacombs of Palermo as well as the bustling Ballarò Market.
The decor at Archestrato di Gela is an inviting mix of modern design and rustic charm. The dining room is warmly lit, with exposed brick walls and wooden furniture, which gives it a cozy yet sophisticated ambiance. I’m particularly impressed by the attentive staff, and how easily they can help you navigate the menu.
Archestrato di Gela’s menu is founded on quality and creative pizzas. Their dough is made using traditional methods to create a crust that’s simultaneously crisp and chewy. I’m impressed by their dedication to sourcing their topping ingredients from local Sicilian farms and markets.
Their signature pizza the “Gela Classica” is made with sun-dried tomatoes, fresh ricotta, and aromatic Sicilian oregano. However, I think the secret gem on their menu is the “Mare Nostrum” topped with locally caught seafood, and delicately dressed with a drizzle of lemon-infused olive oil.
Archestrato di Gela (€20–30) – Via Emanuele Notarbartolo, 2/F, 90149 Palermo PA, Italy – Open every day from 7:00 PM to 11:30 PM.
Pizzeria Frida
Photo credit: Pizzeria Frida
Pizzeria Frida offers an inventive take on traditional Sicilian pizza. You can find them in the heart of Palermo, near attractions like the Teatro Massimo and Quattro Canti.
The colorful interior décor is highlighted by vibrant artistic murals, to create a lively dining atmosphere. This blend of a stylish setting and warm service makes it a favorite among locals and tourists alike.
One of the things that sets Pizzeria Frida apart is its dedication to using quality ingredients in creative ways. They use a long fermentation process with their dough that gives it an almost sourdough-like flavor. Then dress the pizza with Sicilian tomatoes and artisanal cheese.
I love their signature “Frida” pizza topped with mozzarella, speck, and smoked provolone. It’s given a light dressing of earthy truffle sauce that melds perfectly into the other toppings.
Pizzeria Frida (€20–30) – Piazza Sant’Onofrio, 37/38, 90134 Palermo PA, Italy – Open Wednesday to Monday from 6:30 PM to 12:30 PM. Closed Tuesday.
Iconic Sicilian Pizza Varieties
While sfincione is the most common type of Sicilian pizza you’ll encounter in Palermo, there are several iconic Sicilian pizza varieties to consider.
Sfincione
This is the quintessential Sicilian pizza. It has a thick, spongy crust topped with tomato sauce, onions, anchovies, and caciocavallo cheese. Then it’s often given a light dusting of breadcrumbs. It’s a local street food favorite, but you can find it in just about any pizzeria in Palermo.
Rianata
This is Trapani-style pizza which is thinner and has a heavy garlic and oregano presence. You might be familiar with it from the so-called Sicilian-style frozen pizzas in US grocery stores. In Palermo, it’s typically topped with anchovies and Pecorino cheese.
Focaccia Alla Siciliana
Is more common in the town of Messina but has recently started to show up proudly in popular Palermo’s pizzerias. It’s typically topped with tomatoes, olives, anchovies, and charred endive.
Pizzolo
Pizzolo is originally from eastern Sicily but these days you’re finding it more and more in select Palermo pizzerias. It’s a stuffed pizza filled with local ingredients like ricotta, sausage, or seasonal greens. It’s then baked until golden brown.
Local Insights and Expert Tips for Enjoying Sicilian Pizza
The first step in enjoying an authentic Sicilian pizzeria experience is to understand the differences between the different types of pizza.
Sfincione is the most iconic Sicilian pizza you’ll find in Palermo. It’s characterized by its thick, airy crust and layered with tomato sauce, onions, anchovies, and caciocavallo cheese. Whereas Rianata is more of an anchovy-rich pizza with a strong herbaceous presence.
Locals often enjoy Sicilian pizza as street food or a quick snack. Sometimes you’ll see small versions of sfincione on the appetizer menu of fine-dining restaurants. Yet there’s nothing wrong with enjoying pizza in a traditional Sicilian pizzeria like Pizzeria Frida or Archestrato di Gela.
Sources:
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