Sfince Di San Giuseppe
Traditionally made for the feast of San Giuseppe (Saint Joseph’s Day), 19 March, sfince are said to have ancient origins, as suggested by the etymology of their name, of Latin origin: “spongia”, a soft, irregularly shaped “sponge” to be fried in oil.
It was the nuns of the Monastero delle Stimmate in Palermo who made the sfince into a masterpiece of goodness by combining them with fresh ricotta. The recipe is said to have been learnt from local confectioners, who embellished these unique sweets with candied fruit, orange zest and chopped pistachio.
Devotion to San Giuseppe throughout the west of Sicily led to the recipe and production of this cake being extended to the bakeries of this area, where it has become a confectionery speciality.
