The Scaccia

Ingredients for 6 people:

  • 1 Kg semolina fluor
  • 50 gr of brewer’s yeast
  •  1/2 glass of warm water
  • 10 g of bicarbonate
  • oil and salt to taste

Ingredienti per il ripieno:

  • 1 kg di pomodori,
  • 2 cipolle,
  • 100gr  di caciocavallo grattugiato,
  •  peperoncino, sale q.b.
  • dl 3 olio d’oliva extravergine.

Historical Origin of the Dish:

The scaccia is a typical dish of Ragusa. The name clearly derives from the Italian crushed, due to its flattened shape.It is almost always rectangular,thus distinguishing itself from the “breaded” which are always round. The filling is very variable, depending on the season and the aplce Generally, however, vegetables and dairy products are prevalent. The clousure is generally “wallet”, with the filling placed on half the pastry and the other half as a cover. View more…

Tripe alla ragusana

Ingredients for 6 people:

  • 750 g of tripe
  • 250 g onion
  • 120 g carrot
  • a stalk of celery
  • 400 g of tomato pulp
  • 50 g of almonds with the skin and chopped
  • 50 g of chopped walnuts
  • a spring of thyme
  • a few bay leaves
  • 2 large glasses of broth
  • grated lemon zest
  • pepper
  • salt
  • grated Parmesan
Historical Origin of the Dish:

The Iblean teriitory so rich in history, culture, architecture, places of interest and enchanting naturalisitc views, also boasts an ancient tradition in the gastronomic filed. This tradition is closely connected with history; in fact we have a mixture of dishes, the result of the many dominations of people that have alternated on the territory: from the native Sican to the Greek one, from the Arab one to the Norman and Aragonese influences.View more…

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