Glossary S
The following are some of the Street Foods of Italy:
1. Focaccia Genovese is a flat oven-baked bread from Genoa, which has been part of the history of the region since the 16th century in Liguria. It is risen bread or focaccia with sage and olive oil.
2. Fritolin are fried fish cones in Venice. Also available in the "Bacaro", typical Venetian bar
3. Cicchetti are little snacks prepared with different ingredients, cold cuts, boiled eggs, pickles, anchovies, etc accompanied with a glass of Italian wine.
4. Piadine Romagnole is an Italian flatbread typical of Emilia-Romagna, a region which is also known for Tigelle, Gnocco fritto and many other fast dishes. See Gnocco Fritto in another article please.
5. Lampredotto which is cattle stomach cooked with tomatoes, onion, parsley and celery and served as a sandwich filling in Tuscany. Please see another article about this food
6. Porchetta di Ariccia is made of pork slowly roasted with herbs and wild fennel is something to try in Latium. Please see artcile on Porchetta di Ariccia
7. Supplì are balls of rice with tomato or meat sauce, while in Campania, notably in Naples- An important role is played by pizzas and Focacce, like the Parigina which are flat oven-baked bread with ham and mozzarella. Please separate articles about Suppli and Parigina
8. In Sicily, a region that has a lot to offer as far as street food is concerned have Arancini, fried rice balls filled with meat sauce, mozzarella and peas; and
9. Pani ca meusa are spleen sandwiches. Sicilian street food specialties are among the most appreciated and famous ones.
10. Gelato - with which Italian is most famous for is for their delicious ice cream which is available around the world.
Sfincione is referred to as thick Sicilian "pizza" but it is actually more precisely a focaccia that is topped with tomatoes, onions, a few anchovies and perhaps grated Casciocavallo cheese, seasoned with a dash of oregano. Outside Italy, the term "Sicilian pizza" is used to describe all kinds of things, but until the 1860s Sfincione which is loosely translated as "thick sponge" was the kind of "pizza" often consumed in Sicily, especially in the western part of the island. Sfincione has a spongy crust up to two (2) centimetres or about an an inch thick, hence, Sfincione is more like bread than pizza which in Italy has usually a thin crust.
Sfincione is a local form of "pizza" in Sicily prepared on a thick bread and which is more likely found in a Bakery than in a Pizzeria. Sfincione is good as a snack or appetizer.
Sfincione has been made only since the seventeenth century. The most important ingredient, the tomato, is South American in origin and has only been cultivated in Sicily since the sixteenth century. There is a story that Sfincione have been invented by some cloistered nuns, but nobody knows for sure if this story is real.
Although the tomatoes are essential in making Sfincione, its real flavor comes from the onions sautéed in olive oil before baking.
Sfincione is regarded and listed as one of the street foods of Sicily and it is made or sold by a Sfinciunaro. Street vendors sell Sfincione at Palermo's open-air markets, but some of the best is made by bakeries around Palermo. Traditionally, Sfincione is served on Christmas Eve, New Year's Eve and Good Friday.
To prepare Sfincione, only virgin olive oil must be used in the dough and topping and it is baked in a square tray and cut into square or rectangular pieces before serving, unlike the traditional Italian circular pizza.
Scullion refers to a kitchen servant who does menial work.
Shivaree refers to the noisy, mock serenade to a newly married couple, involving the banging of kettles, pots and pans.
Shivaree also known as Chivaree, Chivari, or Charivari.