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#67 Sfincione Palermitano (Sicily)

Sfincione palermitano tells you where it comes from before you even taste it. It’s loud, generous, and proud (just like Palermo). I made it for this project together with the Ministero dell’Agricoltura and the Ministero della Cultura, as we work to support Italian cuisine on its path toward UNESCO recognition. Italian food carries memory in every dish. It’s how families keep traditions alive, from a pan of sfincione in Palermo to the smallest table in the mountains.

If you feel this too, join us in honoring the real Italy. Full story and recipe on Substack soon (link in bio).

#SperiamoCheSiaUNESCO #sfincionepalermitano #italianfoodhistory

35 Comments

  1. Your videos are presently my favorite on the internet. Refreshing, educating, entertaining, uplifting. Bravissimo

  2. My nonna used to make this when we'd visit them at Christmas. The taste always brings back lots of good memories.

  3. Why don't we act like those ancestors we love so much and do something new and forget anything that doesn't make sense anymore? If anchovie and onion topped olive oil bread sticks around after that attitude, great. If not, great

  4. I could really learn a lot from these Italians. I bake with sourdough and make croutons with stale bread, but could just as easily be better at using breadcrumbs in my cooking.

  5. I do love unesco designations but I think almost every country has unique food that should be recognized and celebrated so it feels a bit arbitrary.

  6. "More than just pizza"
    >looks inside
    >dough topped with tomato and cheese

    Just kidding, love the content!

  7. Refuse to disappear? There are Italian dishes that disappeared from Italy though exist in countries with Italian immigration. Let's take it easy on romanticizing it

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