The word “sfinciune” would come from the Latin “spongia”(sponge) or from the Arabic “isfang”, referring to a porous mixture with the consistency spongy; Its dough, between bread and pizza, mixed with art, has a distinctive identity that is soft and high. Seasoned with salty sardines, onion, tomato sauce, cheese and oil. In the Palermo version – perhaps the most famous – on the top there is a crumble of toasted bread.