The skilled hands of women and mothers in the kitchen will reveal the culinary art of “scacce”. A bakery product, originally from Ragusa, made with bread dough and tomato and cheese sauce, ricotta and sausage, or seasonal vegetables.
Always considered a popular dish, as it is prepared with readily available raw materials, all produced in Ragusa and in the rest of Sicily, it perfectly embodies the flavours of this magnificent land which, in addition to beautiful landscapes, offers top quality food and wine products.
The dough for Scacce Ragusane is made entirely with durum wheat semolina flour, while the leavening period is variable according to your tastes, thus being able to adjust the crunchiness and fragrance. The dough, once prepared, is finely rolled out and then stuffed to your liking. Once this is done, the scaccia is then folded several times on itself and put in the oven until cooked. The traditional recipe for Scacce Ragusane includes a filling of tomato sauce, onion and cheese. The most suitable cheese for this preparation must be hard, the most used is the Caciocavallo Ragusano DOP, one of the deelights of the territory. All particularly watery cheeses should be excluded, as they would compromise the dough during cooking.
Over time, the consumption of Scacce Ragusane has always increased, as well as its variants, in fact today it is possible to find different types with a variety of fillings.