Use a sharp serrated knife or a pizza wheel to cut the sfincione into squares. In Palermo they eat sfincione at any time of day. My favorite way to serve it is cut into
Keep the sfincione loosely covered with plastic wrap on the day it is baked—if you’re preparing it early in the day for the evening, leave it right on the cooling rack. Wrap and freeze for longer storage. Defrost, reheat at 375°F (190°C) for about 10 minutes, and cool before serving.
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