Sfinci of San Giuseppe
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Sweet linked to the feast of San Giuseppe, now widespread in different areas of Sicily.
Brief description of the product: Fried cake, spherical in shape, about the size of a fist, filled and covered with ricotta cream and decorated with a candied orange peel.
Description of the processing, conservation and maturing methods: Ingredients:
- for pasta: flour for cakes, eggs, butter, salt, water, sugar, zest of
- For the filling: ricotta cream obtained with fresh sheep ricotta, sugar, dark chocolate, pumpkin.
Preparation: bring the water to the boil with the butter, a pinch of salt and a slice of lemon zest. Turn off the heat and pour in all the flour in one go, stir quickly to mix, and put back on the heat until the flour comes off the sides of the bowl. Remove from the heat and add the eggs one at a time. Continue to turn until you get a rather soft dough.
In a saucepan, allow a little oil to cool and throw a spoonful of the mixture into it, being careful not to let it overheat (with this precaution, "the Sfinci" will slowly swell until they become golden). Drain on straw paper to remove the excess grease and allow to cool.
Using the special syringe for sweets, fill with the ricotta cream, previously prepared with sugar, chocolate and pumpkin. Part of the cream will also be used to garnish them.
Finish by adding a candied orange peel to the surface.
Specific materials and equipment used for preparation and conditioning: No specific tools.
Description of the processing, storage and maturing rooms: Pastry workshops and domestic environments.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: It is a cake typically used for the feast of St. Joseph. Originally produced only in Palermo and subsequently, in various sizes, it spread throughout Sicily. Today this dessert is produced throughout the winter period, that is when the production of ricotta is quite present.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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