I'd been to Famous Ben's Pizza ages ago, but missed their Palermo slice, a take on the Sicilian sfincione breadcrumb pie. Spotted it on @michaelwtravelsfood and intrigued by the sheer thickness of the breadcrumb layer, I swung by.

The first time I remember trying sfincione was when I quit my job at The Times and went $10K into debt to go on walkabout through Europe. The day before, I'd missed the ferry from Naples to Palermo because I went back a SECOND time to Da Michele. Eventually made it to Sicily at about 6am with a bunkmate who may have pickpocketed me, had a harpoon, and bought be breakfast arancini after we commiserated over being in the same berth with two other guys who snored so loudly he said they were farting through their mouths.

Anyway...wandering, I found myself exiting an alley upon some sfincione. It was light, airy, and had nowhere near this breadcrumb thickness.

Famous Ben's breadcrumb topping is super oniony. Something you'd expect atop baked clams during the Feast of San Gennaro where the clams need a little longer in the oven—it's soft. The slice has 4 distinct layers of texture: breadcrumbs, the gummier surface underneath that's been painted with a light saucing, an airy undercarriage, and a light, crunchy bottom. All told it's 1¼-inch tall.

I dunno? I kinda liked it? You end up with a crust that's oil-crisp and crunchy. a delightful little pizza breadstick finish while you're savoring the onion flavor. I wouldn't compulsively visit for it, but I'd have it again and if anyone were to say they were going there I'd rec that's what to get.— #pizzacowboy🍕🤠