Scaccia Ragusana
in Sicilian:
Scaccia ragusana
Scaccia Ragusana – a true culinary gem from the beautiful city of Ragusa in the sunny south of Sicily. This traditional dish is much more than just a simple filled flatbread – it is an expression of regional identity and culinary craftsmanship.
Its popularity extends far beyond the borders of Sicily, and for good reason: the combination of thin, repeatedly folded dough and savory, mostly vegetarian ingredients makes this dish a true highlight of Sicilian cuisine.
Scaccia Ragusana stands out for two key characteristics that make it truly distinctive. First, the dough is made without yeast, setting it apart from traditional bread dough and ensuring that the layers remain thin and compact even after baking. Second, the characteristic folding of the dough is essential. It not only gives the dish its unique texture, but also creates its unmistakable appearance.
The dough is made with just a few, high-quality ingredients: durum wheat semolina (“semola di grano duro”), water, white wine, lemon juice, olive oil and salt. After kneading, it is rolled out into a very thin sheet and folded several times until the desired structure is achieved. This traditional method is essential for maintaining the perfect balance between crisp dough and a juicy filling.
The filling of a Scaccia Ragusana can be incredibly versatile. While there are numerous variations, one of the classic combinations is tomato, onion and cheese. Traditionally, Caciocavallo is used, a flavorful, semi-hard cheese from southern Italy. This cheese can be difficult to find in Germany, but it is well worth the effort to track it down. Alternatively, you can use other cheeses with an intense flavor that melt well.
Regardless of the filling you choose, the traditional preparation of the dough remains at the heart of this dish. It gives Scaccia Ragusana its characteristic texture and enhances the flavors of its simple yet high-quality ingredients. The combination of thin, lightly crisp dough and a flavorful filling tells the story of Ragusa’s rural traditions and reflects the essence of the local cuisine.
The Importance of Scaccia Ragusana to Its Hometown
The importance of this dish to the city of Ragusa is such that it now even has a festival dedicated to it. Last October, the “Festa ra Scaccia Rausana” took place – an event organized by the city administration and supported by the Sicilian Region. Thousands of visitors flocked to the city center to celebrate this beloved traditional specialty. The streets were transformed into a lively blend of culinary enjoyment and cultural celebration, with the history and flavors of Scaccia Ragusana taking center stage.
Whether enjoyed as a simple meal or served as a festive dish, Scaccia Ragusana remains an essential part of Sicilian cuisine. It brings together tradition, flavor and craftsmanship in a single, delicious filled flatbread and is an absolute must for lovers of Italian cuisine.
Scaccia Ragusana - eatlovesicily.com
- Prep Time20 min
- Cook Time40 min
- Perform Time30 min
- Total Time1 hr 30 min
- Yield4 plates
- Serving Size4 servings
Ingredients
For the dough
- 500g durum wheat semolina
- approx. 1 glass of lukewarm water
- 3 tbsp white wine
- ½ small lemon, juice only
- 1 tsp salt
- 3 tbsp olive oil
For the filling
- 2 large Tropea onions (alternatively, sweet onions)
- 600g ripe tomatoes (alternatively, 400 g canned peeled tomatoes)
- 150g grated Caciocavallo – alternatively, Pecorino Tenero
- 1 tbsp olive oil
- Dried chilli, to taste
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Instructions
An essential part of Scaccia Ragusana is its dough. To prepare it, place the flour in a bowl and make a well in the center. After adding the salt, gradually incorporate the lukewarm water in small amounts.
Next, knead in the white wine and lemon juice. Knead the dough for a few minutes until it has a smooth, consistent texture throughout. If necessary, you can add a little more water. However, do not add any more lemon juice, as this could make the dough too sour.
Once the dough has been kneaded thoroughly, roughly flatten it with your hands on a work surface. Then drizzle the dough with about 3 tablespoons of olive oil.
Spread the olive oil evenly over the dough and continue kneading until the oil has been fully and evenly incorporated. The dough should be soft and slightly elastic when finished. If necessary, a little more oil can be added.
Shape the dough into a ball, set it aside and cover it with a clean kitchen towel.
While the Scaccia Ragusana dough is resting, it is the perfect time to prepare the filling. Cut the onions into thin rings and sauté them in a pan with olive oil until they are soft and translucent. Once the onions are soft and translucent, add the tomatoes to the pan. If using fresh tomatoes, wash them thoroughly and make sure they are nice and ripe. Alternatively, you can use canned peeled tomatoes.
Tip: We recommend using red onions from Tropea when they are in season, which is during the summer months. Otherwise, it is best to use large, sweet onions, as other varieties are not sweet enough and may affect the flavor of the dish.
Let the tomatoes simmer together with the onions in the pan for at least ten minutes, until the mixture has thickened slightly. Shortly before the end of cooking, stir in a pinch of salt and, if desired, some dried chilli. Finally, remove the pan from the heat and leave the mixture to cool slightly.
Important: Use the salt sparingly, as the cheese that will be added to the Scaccia Ragusana later is already salty. Also, make sure to let the tomatoes simmer for long enough that the contents of the pan no longer smell simply of tomatoes, but instead develop the harmonious aroma of tomatoes and onions together.
Once the mixture has cooled after about 30 minutes, preheat the oven to 200°C (392°F) using conventional top and bottom heat. At the same time, begin rolling out the Scaccia Ragusana dough. The dough should be rolled out fairly thin (about 0.5 cm) and, ideally, into a rectangular shape. If necessary, trim the edges slightly after rolling to achieve the desired shape.
Now spread about two-thirds of the tomato and onion mixture and two-thirds of the grated cheese evenly over the thinly rolled-out dough, leaving a border of about 5 cm along both sides. Leave about 1–2 cm of dough uncovered at the top and bottom.
Then fold the dough over the center, much like closing a book.
Spread the remaining tomato and onion mixture and cheese evenly over the newly created surface of the dough. Again, make sure to leave about 2 cm of dough uncovered around all the edges.
Then fold the dough over the center again, as before, and place it on a baking tray lined with parchment paper.
Before placing the filled flatbread in the oven, twist the edges of the dough along the open sides slightly, like a rope, and press them together firmly to prevent any of the filling from leaking out. Then brush the surface of the dough with a little olive oil and gently prick it in a few places with a fork. Bake the filled flatbread in the preheated oven at 200°C (392°F) using conventional top and bottom heat for about 30–40 minutes. The Scaccia Ragusana should be golden brown, but under no circumstances burnt. Allow it to cool for a few minutes before serving, then cut it into suitable portions. Buon appetito!
Tip: In our online shop, you will find, among other things, a selection of Sicilian wines, a glass of which makes an excellent accompaniment to this dish. Feel free to take a look and get inspired!
