The Sicilian peasant cuisine holds the authentic soul of the island, made of simple ingredients and intense flavors. Among the symbolic dishes of this tradition is the Sicilian scacciata, a specialty from Eastern Sicily, particularly from the Catania area, that tells stories of family, togetherness, and culinary ingenuity.
The Origins of Sicilian Scacciata
Its origins date back to the past, with unofficial sources suggesting it appeared in the 17th century as a staple dish of peasant communities. It was passed down through generations until it reached the tables of cities a century later. It is said that in 1763, the Prince of Paternò wanted it as the main dish for the Christmas dinner, helping to solidify its tradition during the holidays.
What Is Sicilian Scacciata?
The scacciata starts as a crisp bread crust with a warm, flavorful heart. The dough is simple: water, flour, and yeast—humble ingredients that, after rising, transform into a crunchy shell ready to hold delicious fillings. The most traditional recipe uses tuma, a fresh cheese without salt, but many variations exist with pork, broccoli, olives, and other ingredients reflecting the availability and customs of different Sicilian families.
The shape of the scacciata varies depending on the recipe and the region: in Catania, it is usually round, while in nearby towns, it is rectangular.
Originally intended as a way to reuse leftovers and turn them into a substantial dish, today the scacciata is an icon of Sicilian street food—a fragrant treasure chest that holds the island's most authentic flavors. It is best enjoyed freshly baked, with a hot and melting filling, but the next day it gains even more character, maintaining its deliciousness.
How to make Sicilian Scacciata
Outside of Sicily, it is difficult to find, but those who wish to taste it can try making it using the recipe from our Cesarina Giampatrizia of Pedara, near Catania. A unique opportunity to bring the scent and flavor of an ancient tradition into one's kitchen, continuing to unite generations around the table.
"A traditional dish to celebrate the Christmas holidays, nowadays it can be found and eaten all year round. It is one of those recipes passed down through generations".
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Sicilian Scacciata
Stuffed bread with the most authentic taste of peasant tradition
DifficultyEasy
Preparation time2h
Cooking time40m
Servings6
€
CostLow
Ingredients
- For the dough:
- 600 g semolina flour
- 320 ml water
- 20 g olive oil
- 1 cube of fresh brewer's yeast (25 g)
- 10 g sugar
- 10 g salt
For the "basic" filling:- 300 g fresh tuma (typical Sicilian cheese made from sheep's milk) or alternatively a flavorful cheese with a stretchy texture
For the "Catanese" filling:- 300 g fresh tuma
- 3 or 4 anchovies
- 3 or 4 spring onions
- A few black olives (optional)
- 150 g cooked ham (optional)
For the potato and olive filling:- 150 g fresh tuma
- 100 g Sicilian pecorino cheese
- 3 or 4 medium potatoes sliced thinly
- 10 or 20 pitted black olives
- Plenty of oregano
For the vegetable filling:- 300 g fresh tuma
- 3 or 4 medium potatoes sliced thinly
- Tomato sauce to taste
- Cleaned vegetables (wild turnip tops, broccoli tops, cauliflower, spinach)
- 3 medium onions finely chopped
- Ground pork to taste (optional)
Method
- Place the flour on a work surface and mix it with the salt; then make a well in the center and pour the lukewarm water in which you have dissolved the yeast. Add the oil and sugar.
- Knead everything until you get a very smooth consistency.
- Place the dough in a bowl in a warm place and let it rise for about an hour, or until it has doubled in size.
- While the dough rises, prepare the ingredients for the filling.
- Once the dough has risen, divide it into two parts: one larger part for the base and one smaller part for the top.
- Roll out the base (not too thin) and place it in a previously oiled baking dish.
- After laying the dough base in the dish, add the chosen filling: the ingredients should be layered (in Sicilian dialect, "a solaro"). Start with the potatoes, followed by salt, pepper, onions, cheese, and finally the chosen vegetables. Finish with another sprinkle of salt (pay attention to the amount, especially if you chose the filling with anchovies), pepper, and a bit of olive oil.
- Roll out the second piece of dough and place it on top of the filling.
- Seal the edges well by joining the dough for the base with the dough for the top.
- Prick the surface with a fork, drizzle with a bit of olive oil, and rub the entire surface.
- Place in a preheated oven at 200°C for 30-40 minutes.
- Once cooked, remove from the oven and let it rest for 10 minutes covered with a clean towel.
- Cut and serve.
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