Chilled artichoke and sheep's milk ricotta terrine with Bronte pistachios, with full technique, wine pairing, storage and nutrition.

Sfincione Palermitano (Italian Palermo Style Sfincione) Sfincione is the bread pizza of Palermo: a tall, soft slab of dough under a wet, sweet topping of slow cooked onion, tomato and anchovy, finished with caciocavallo and a blanket of toasted breadcrumbs. It is sold warm from bakeries and street vans, eaten by hand, and judged on two things: how airy the crumb is and how dry the top stays. Yield: 8 squares. Active time: 50 minutes. Rising: about 3 hours. Bake: 25 minutes. T

Panettone al Pistacchio di Bronte (Italian Bronte Pistachio Panettone) A panettone stands or falls on its flour. Everything else can be adjusted while the dough is in front of you, but the flour is chosen before the first gram of water goes in, and a dough that ferments for the better part of two days either holds gas that long or it does not. This Sicilian version puts Bronte pistachio into a dough built on flour of W 380, and that number matters more than any other line in