Sfricone is a typical dish of Bisceglie's culinary tradition.

Particularly appreciated during the autumn and winter months, this dish is characterized by the simplicity of its ingredients and the richness of its flavours: the characteristic pomodori appesi (hanging tomatoes) and sponsali, fresh spring onions typical of Apulian cuisine, cooked in a drizzle of extra virgin olive oil with plenty of chilli pepper.

This dish was particularly appreciated by local farmers, who during winter would eat it in the morning for breakfast, to warm up before starting the working day in the fields.

The unmistakable flavour of sfricone comes from the so-called pomodori appesi, themselves a characteristic of the ancient farming tradition: in order to preserve the tomatoes and be able to consume them throughout the year, large clusters were made — the characteristic and beautiful Nzerta — which were left hanging to dry.

Sfricone was added to the list of Prodotti Agroalimentari Tradizionali (PAT) (traditional agri-food products) of Puglia in 2020, recognizing its historical and cultural value in regional gastronomy.

Today, although it is not so common to find it on restaurant and trattoria menus, sfricone continues to be prepared in Bisceglie's homes, especially during the Christmas festivities, where it is also used as a filling for traditional panzerotti.