#sfinci

[perfettamentechic]

Festa del papà ... "cose" da sapere ...

Festa del papà ... "cose" da sapere ... #festadelpapà #19marzo #fathersday #dolcifestadelpapà #auguripapà #festadelbabbo #perfettamentechic

Festa del papà giorno di celebrazione in onore della figura paterna e viene celebrata in vari Paesi del mondo, ma le date e le tradizioni possono variare a seconda della storia e delle usanze locali. La festa del papà in Italia ricorre il 19 marzo. Il 19 marzo, secondo la Chiesa cattolica, è scelta come data di festeggiamento per la paternità perchè ricorda San Giuseppe, padre putativo di Gesù,…

[mariacallous]

Some years ago, while celebrating Hanukkah at the home of Moroccan Jewish friends, I got my first taste of sfenj. I knew (and loved) the Israeli jelly donuts called sufganiyot, but sfenj, while also donuts, were something different. The yeasted dough was familiarly puffy, but instead of being shaped into a plump round, it was formed into rings. And instead of sufganiyot’s jam filling and snowy cap of powdered sugar, my friends served sfenj two ways: dipped into granulated sugar or generously drizzled with an orange-blossom-scented syrup. Naturally, I was smitten with this new-to-me expression of Hanukkah frying.

A few years after tasting sfenj, I learned about sfingi — another doughy fritter, which hails from Southern Italy and can be found in many Italian American bakeries. The term “sfingi” refers to a couple of different pastries, including simple, free-form donut holes rolled in sugar, and a more elaborate fried round that gets topped or filled with sweetened ricotta (think: cannoli filling) and sweet Amarena cherries. In Naples, the fritters are sometimes called zeppole, but in Sicily and other parts of Southern Italy, they usually go by sfingi or, to further confuse matters, sfinci. 

Some Italian families make sfingi to celebrate Christmas, but they really shine on March 19th, or Saint Joseph’s Day, which honors the Virgin Mary’s husband. On that day, many Italians — particularly Sicilians who consider St. Joseph to be their patron saint — pull out all the stops to throw a feast that often ends with sfingi and other decadent sweets. 

Sfenj. Sfingi. Two donuts with remarkably similar names. There had to be a connection, right? As it turns out, the North African Hanukkah treat and Southern Italy’s feast-day fritter likely do share a common ancestor. The name for both pastries comes from the Arabic word “isfenj,” which translates to“sponge,” and refers to the way dough soaks up oil while it fries, and also to its bouncy texture. (Interestingly, sufganiyot also means sponge in Hebrew, suggesting a linguistic connection between all three donuts.)

This connection also hints to the influence that Arabic cuisine had across both North Africa and Southern Italy. According to some historical accounts, sfenj originated in Moorish Spain in the Middle Ages. (The era and region similarly gave rise to the traditional Sephardic Hanukkah dish, bimuelos — small, sweet fritters that are often round in shape.) From there, the dish spread to places where Moorish traders traveled, including the Maghreb – North African countries that border the Mediterranean Sea.

Today, sfenj are popular across Morocco, Algeria, Tunisia and Libya. In Morocco, they were traditionally prepared by sufnajeen — bakers dedicated to the craft of making sfenj. They were (and are) considered an everyday breakfast pastry or street food snack, and are served alongside coffee or mint tea. 

Jewish Moroccans, meanwhile, adopted the fritter for Hanukkah, when Jews traditionally eat foods fried in oil. They introduced sfenj to Israel when they immigrated there in the mid-20th century. In Israel, however, sfenj never caught on in quite the same way as sufganiyot. Moroccan Jewish families still make them, and they’re available in food markets nationwide, but you are not likely to see piles of sfenj in bakery windows across Tel Aviv and Jerusalem, they way you will sufganiyot.

Sfingi, meanwhile, hail from Palermo, Sicily’s capital. The recipe for the ricotta-cream-filled version was invented by nuns, who adapted the dessert from Arabic cuisine and dedicated it to St. Joseph. In the weeks leading up to St. Joseph’s Day, you will find sfingi di San Giuseppe – in all of its fried, cream-filled glory — in bakeries across Southern Italy, and in communities across the world that are home to Southern Italian communities.

I like to joke that the reason Hanukkah lasts for eight nights is so home cooks can dedicate each night to a different fried treat. From potato latkes and sufganiyot to bimuelos and sfenj, there is no shortage of Hanukkah dishes to celebrate. But this year, if my patience for frying (and my appetite for fried foods!) hold, I might just add sfingi to my Hanukkah menu.

[zibaldone-di-pensieri]

Sembrano sfinci siciliane🤔

Ciambelle pronte😋.

[michele72]

Sfinci di San Giuseppe Chiamate anche ciambelle siciliane, le sfinci fritte venivano tradizionalmente preparate il 19 marzo per la festa di San Giuseppe, da cui il nome. Oggi gli sfinci sono disponibili tutto l'anno e sono anche un popolare dolcetto natalizio.

Sfinci di San Giuseppe Chiamate anche ciambelle siciliane, le sfinci fritte venivano tradizionalmente preparate il 19 marzo per la festa di San Giuseppe, da cui il nome. Oggi gli sfinci sono disponibili tutto l’anno e sono anche un popolare dolcetto natalizio.

Chiamate anche ciambelle siciliane, le sfinci fritte venivano tradizionalmente preparate il 19 marzo per la festa di San Giuseppe, da cui il nome. Oggi gli sfinci sono disponibili tutto l’anno e sono anche un popolare dolcetto natalizio. Sebbene la ricetta autentica richieda l’uso dello strutto (lardo reso), le ciambelle di San Giuseppe hanno una consistenza sorprendentemente leggera. Sono…

[gm-travel-designer]

Good morning my Friends !! Happy San Joseph's Day !! #gmtraveldesigner #traveldesigner #tailormadetours #sfinci #sanjosephotographer #sicily🇮🇹 @gmtraveldesigner @massimobrullo45 (at Sicilia, Italy) https://www.instagram.com/p/B957KnDqYZ4XZSAsZw63sy1xMU5Tkm-8TVxGMc0/?igshid=u87usw8d5o3c

[rotzaprachim]

not to just be posting about wh1te men but the two most important the old guard alternate universes i’m living in are a) Quebecois Booker and b) Sicilian Nicky

[fabriaifornelli-blog]

Per chi non le conoscesse, nella nuova #videoricetta, vi presento le #sfincidiriso #messinesi ! Io ne mangerei a quintalate! Link in bio #fabriaifornelli #messina #messinesità #sicily #instamessina #sicilia #cibosiciliano #instasicilia #sfinci #ricette #ricetta #videoricette #cibo #cucina #cooking #tradizione #ricettedellatradizione #siciliabedda #carnevale #carnevale2017

[vitaprecariaeamoreeterno]

Tè caldo, sfinci con lo zucchero, brucia essenze e serie tv. Lasciatemi qui per sempre, felice, con le labbra ricoperte di zucchero e le dita caramellose.

[mariacallous]

Some years ago, while celebrating Hanukkah at the home of Moroccan Jewish friends, I got my first taste of sfenj. I knew (and loved) the Israeli jelly donuts called sufganiyot, but sfenj, while also donuts, were something different. The yeasted dough was familiarly puffy, but instead of being shaped into a plump round, it was formed into rings. And instead of sufganiyot’s jam filling and snowy cap of powdered sugar, my friends served sfenj two ways: dipped into granulated sugar or generously drizzled with an orange-blossom-scented syrup. Naturally, I was smitten with this new-to-me expression of Hanukkah frying.

A few years after tasting sfenj, I learned about sfingi — another doughy fritter, which hails from Southern Italy and can be found in many Italian American bakeries. The term “sfingi” refers to a couple of different pastries, including simple, free-form donut holes rolled in sugar, and a more elaborate fried round that gets topped or filled with sweetened ricotta (think: cannoli filling) and sweet Amarena cherries. In Naples, the fritters are sometimes called zeppole, but in Sicily and other parts of Southern Italy, they usually go by sfingi or, to further confuse matters, sfinci. 

Some Italian families make sfingi to celebrate Christmas, but they really shine on March 19th, or Saint Joseph’s Day, which honors the Virgin Mary’s husband. On that day, many Italians — particularly Sicilians who consider St. Joseph to be their patron saint — pull out all the stops to throw a feast that often ends with sfingi and other decadent sweets. 

Sfenj. Sfingi. Two donuts with remarkably similar names. There had to be a connection, right? As it turns out, the North African Hanukkah treat and Southern Italy’s feast-day fritter likely do share a common ancestor. The name for both pastries comes from the Arabic word “isfenj,” which translates to“sponge,” and refers to the way dough soaks up oil while it fries, and also to its bouncy texture. (Interestingly, sufganiyot also means sponge in Hebrew, suggesting a linguistic connection between all three donuts.)

This connection also hints to the influence that Arabic cuisine had across both North Africa and Southern Italy. According to some historical accounts, sfenj originated in Moorish Spain in the Middle Ages. (The era and region similarly gave rise to the traditional Sephardic Hanukkah dish, bimuelos — small, sweet fritters that are often round in shape.) From there, the dish spread to places where Moorish traders traveled, including the Maghreb – North African countries that border the Mediterranean Sea.

Today, sfenj are popular across Morocco, Algeria, Tunisia and Libya. In Morocco, they were traditionally prepared by sufnajeen — bakers dedicated to the craft of making sfenj. They were (and are) considered an everyday breakfast pastry or street food snack, and are served alongside coffee or mint tea. 

Jewish Moroccans, meanwhile, adopted the fritter for Hanukkah, when Jews traditionally eat foods fried in oil. They introduced sfenj to Israel when they immigrated there in the mid-20th century. In Israel, however, sfenj never caught on in quite the same way as sufganiyot. Moroccan Jewish families still make them, and they’re available in food markets nationwide, but you are not likely to see piles of sfenj in bakery windows across Tel Aviv and Jerusalem, they way you will sufganiyot.

Sfingi, meanwhile, hail from Palermo, Sicily’s capital. The recipe for the ricotta-cream-filled version was invented by nuns, who adapted the dessert from Arabic cuisine and dedicated it to St. Joseph. In the weeks leading up to St. Joseph’s Day, you will find sfingi di San Giuseppe – in all of its fried, cream-filled glory — in bakeries across Southern Italy, and in communities across the world that are home to Southern Italian communities.

I like to joke that the reason Hanukkah lasts for eight nights is so home cooks can dedicate each night to a different fried treat. From potato latkes and sufganiyot to bimuelos and sfenj, there is no shortage of Hanukkah dishes to celebrate. But this year, if my patience for frying (and my appetite for fried foods!) hold, I might just add sfingi to my Hanukkah menu.

[sciatu]

STREET FOOD SICILIANO - I potenti mezzi di diffusione dello street food siciliano

Siamo pronti ad invadere il mondo! Una invincibile armata di terribili carri armati, impietosi strumenti di conquista denominati in gergo "Ape" (acronimo di Ammuccati puri i petri : mangiati pure le pietre) si sta disperdendo nel mondo, da New York City fino a Roma e Barcellona, Mosca e Pechino. Soldati ben addestrati con nomi di in codice "Basiluzzu", "Nunziu", "Sabbucciu" stanno portando nelle strade e nelle piazze di tutto il mondo il verbo invincibile degli Arancini in 34 gusti, dei sfincioni e delle focacce, del Pane e Panelle, tutte terribili armi biologiche come la Caponata o u Pani ca Meusa. Armi di ultima generazione che i radar non possono tracciare e neanche i missili antimissili israeliani possono intercettare e distruggere. Infine l'arma segreta della "Droga Assoluta" , quella a cui nessuno potrà mai sfuggire e cu tutti dovranno ricorrere per avere un attimo di felicità: l'invincibile e dominante Cannolo alla ricotta con granella di pistacchio. Sarà una guerra senza pietà dove neanche i vegani più agguerriti potranno resistere ai carciofi ripieni e il cous cous vegetariano. Fiumi di Birra Messina al sale, di birra scura Minchia, Timilia, Kore e cento altre, inonderanno le gole dei più facinorosi, spazzeranno ogni minima resistenza così che esisterà un solo nuovo ordine, dove ogni controversia sarà risolta tra un piatto di caponatina e sasizza alla brace, dove non esisteranno più affamati e anche chi è povero sarà sempre ricco abbastanza per essere felice con uno sfinci e una fetta di cassata. Allora non esisterà più l'odio e l'amore con la libertà domineranno incontrastati ovunque nel mondo, garanti di una nuova e assoluta Pace!

Tutto è già pronto, siete avvertiti.

We are ready to invade the world! An invincible army of terrible tanks, merciless instruments of conquest called in the jargon "Ape" (acronym for Ammuccati Puru W petri: eat even the stones) is dispersing throughout the world, from New York City to Rome and Barcelona, ​​Moscow and Beijing . Well-trained soldiers with code names "Basiluzzu", "Nunziu", "Sabbucciu" are bringing the invincible verb of Arancini in 34 flavors, sfincioni and focaccia, Pane and Panelle, to the streets and squares around the world all terrible biological weapons like the Caponata ou Pani ca Meusa are ready for the conquest. State-of-the-art weapons that radars cannot track and even Israeli anti-missile missiles cannot intercept and destroy. Finally, the secret weapon of the "Absolute Drug", the one that no one can ever escape and which everyone will have to resort to have a moment of happiness: the invincible and dominant Cannolo with ricotta cheese with pistachio grains. It will be a merciless war where not even the most aggressive vegans will be able to resist the stuffed artichokes and vegetarian couscous. Rivers of Birra Messina with salt, of dark beer Minchia, Timilia, Kore and a hundred others, will flood the throats of the most troublemakers, will sweep every minimum resistance so that there will be only one new order, where every dispute will be resolved between a plate of caponatina and sasizza grilled, where there will be no more hungry and even the poor will always be rich enough to be happy with a sfinci and a slice of cassata. Then there will no longer be hatred and love with freedom will dominate unchallenged everywhere in the world, guarantors of a new and absolute Peace!

Everything is ready, you are warned.

[pamphletstoinspire]

St. Joseph’s Table

The tradition of the St. Joseph’s Table began in Sicily probably in the Middle Ages.

There are many versions of how the tradition came about but the main theme is that people who were suffering from drought or hunger prayed to St. Joseph; their prayers were answered and in the following abundance they offered a feast for the poor in his honor.

As Sicilians immigrated to the United States, they brought their faith and devotions with them; continuing the St. Joseph table as well. The Table is usually done around the Feast of St. Joseph on March 19th. Though sometimes they are done in thanksgiving for favors given or asked and might need to be done at any time throughout the year depending on the urgency of the request or at the prompting of St. Joseph himself.

Traditionally, meatless dishes are served as well as the popular St. Joseph’s Bread, which is baked into elaborate crosses, monstrance's, wheat sheaves or even the staff of St. Joseph adorned with lilies. The Table is not complete without flowers, candles and of course a statue of St. Joseph. Once everything is prepared the people doing the Table invite family, friends, the poor and needy. Tables are offered in homes, parishes, restaurants and neighborhoods; some venues serving as many as 1500 people.

The city of Gloucester MA is a fishing community inhabited by a small population of faith-filled Sicilians who continue the traditions of devotion to St. Joseph. Many prominent families in the community host their own Table in their homes with family and friends traveling to each location to share in faith, fellowship and food. A local trolley company drives the faithful to each of the dozen or so homes where the ‘pilgrims’ are welcomed, fed and sent off with an orange, a lemon and a loaf of bread. These pilgrims pray the rosary and sing Sicilian songs along the way. If you don’t know the words at the beginning of the journey, you will by the end of the day.

Preparations begin months in advance with the production of homemade Limoncello by a small group of ladies. As the feast draws nearer the families offering Tables prepare their traditional foods such as noodles, sauces, desserts and breads. The local Italian bakeries, usually owned and operated by Sicilian immigrants or first and second generation Sicilian Americans are busy making St. Joseph’s bread, rolls, zeppole, sfinci and many other traditional delights that do not stay on the shelves for long. It is recommended that you place orders in advance because there is no guarantee that there will be enough to meet the demand for this celebrated Feast.

If you live in New England it may be worth your time to consider making the trip to Gloucester to experience the Feast of St. Joseph the Sicilian way.

by Kelly Flaherty

[ricette24]

Cucina siciliana - Sfinci di San Giuseppe http://www.diggita.it/v.php?id=1636485

[cucinasopraffina]

Sfinci di baccalà

Ancora Sicilia in tavola...e come resistere? 

http://www.cucinasopraffina.it/it/ricette/preparazione/111_ricetta_sfinci-(frittelle)-di-baccal%C3%A0.php

[sagradelmiele]

Delle delizie da assaggiare per la Sagra del Miele di Sortino sono, senza dubbio, i "SFINCI".

Già nel III secolo a.C. il poeta siracusano Teocrito esaltava nei suoi Idilli i dolci preparati con il miele ibleo. Oggi tra i dolci più golosi troviamo i Sfinci, frittelle lievitate accompagnate con il miele ma anche con semplice zucchero o con crema al gianduia e al pistacchio. La ricetta prevede 350 g. di farina 00, 25 g. di lievito di birra, olio per friggere (meglio extravergine di oliva) acqua e sale q.b. Si impasta la farina con il lievito sciolto in acqua tiepida e si lascia lievitare fino al raddoppio del volume, si rimpasta e si lascia nuovamente a lievitare. A questo punto si friggono le palline di impasto a immersione. Se non avete voglia di cimentarvi nella preparazione ma volete assaggiare queste delizie vi aspettiamo alla 38^ sagra del miele di Sortino il 28, 29 e 30 settembre 2018!!!

[gdiges]

Piaceri di Sicilia. #gdiges #food #cannolisiciliani #sfinci #ricotta #sicilia #sicily #sicilyfood #dolci (presso Termini Imerese)

[allisonscola]

Thank you to everyone who attended our feast in celebration of St. Joseph's Day yesterday in New York City! My heart is so full after spending the day with you all and from the support of the superb staff @cacioevinonyc. Let's remember that La Festa di San Giuseppe is a day to give thanks and remember those less fortunate than us. Viva San Giuseppe! #saintjoseph #saintjosephsday #lafestadisangiuseppe #festadisangiuseppe #sangiuseppe #altar #tavolate #pastaconlesarde #pastawithsardines #sfinci #zeppole #zeppoli #sfince #experiencesicily #sicily #sicilia #siciliabedda #sizilien #italy #italia #italien #sicilyvacation #sicilians_world #ig_sicily #siciliaph #siciliafoto #fotosicilia #sicilyphoto #instasicilia #gf_italy #siculamenteDoc #sicily_tricolors #ig_visitsicily (at Cacio e Vino)