Scaccia Ragusana

Semolina Flatbread Pockets with Tomato, Cacciocavallo, Anchovies & Chili

SCACCIA RAGUSANA

Like their famous cousin calzone, scacce (plural of scaccia) are a sort of self-contained pizza. But instead of a single pocket of dough encasing a filling of sauce and cheese, scacce are all about layers!

A tender, almost pasta-like dough made with semolina flour is rolled very thin. It’s then dressed with all manner of cheese, vegetables and meats. The name comes from "scacciata", or to drive away, very similar to the flatbread "schiacciata" from Tuscany, where the word means to flatten or press down. 

Scacce seems to have origins dating back to the 17^th Century as a staple of the poor, often utilizing leftovers to create a filling meal on the go for day of work ahead.  But as with so many cucina povera classics, word of this delicious meal-in-one reached the aristocracy and when the Prince of Paterno demanded scacce for his Christmas dinner, it became a local annual tradition to serve them during the holidays.

While the fillings can vary, this classic version from Ragusa is dressed with a simple tomato sauce & shreds of sharp aged provolone, a few anchovies and red chilies, then folded over on itself several times with the fillings added between each folding. The result is a crisp outer crust and an incredibly tender and flavorful interior.