Her Majesty, la Scaccia Ragusana
In Ragusa, the preparation of traditional Scaccia is not just tradition, but an actual empowerment that every child should respect and honour. On Saturdays and Sundays, along with mothers and grandmothers, Ragusa’s children and teenagers dabble in making traditional Scacce.
This is the reason why, we suggest (for those who have not been lucky enough to be born in this island kissed by the sun) to join a cooking class of Scaccia Ragusana.
In one of those, you will find yourself in mixing durum wheat, water, EVO, and dry yeast. Then, you must remember to roll out the dough really (EXTREMELY) thin so that you can fold the same dough within itself, without “making it dry” (to avoid it tasting gooey).
Once the “pinna” of dough is thin and large enough, you can fill it with tomato sauce, Cosacavadu semistagionato cheese, fresh basil and Monti Iblei Dop EVO. This filling is the secret that makes Scaccia Ragusana tasteful and characterizes this food. Thanks to the filling, Scaccia Ragusana represent the identity and local culture of Ragusa. The last part of the secret for a perfect Scaccia is wood oven.
Scaccia is the first food that boats De.Co mark - designation of origin established by the municipality of Ragusa (an attestation given by the municipality of Ragusa that promote and safeguard the product).
