Preparing Sfincione in Palermo
A baker in a bright Palermo workshop lifts a tray of golden sfincione from a heavy iron oven, the late morning sun cutting through the high windows to illuminate swirling flour dust in the air. His apron is stained with tomato sauce, and his hands, dusted with semolina, move with practiced speed as he slides the rustic flatbread onto a cooling rack lined with yellowed recipe cards. Behind him, a stack of terracotta fruit crates holds bruised citrus, while a chipped enamel jar of oregano sits next to a cast-iron tea kettle whistling softly on a gas burner.
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