A masterpiece of Sicilian cooking

There is no Christmas Eve or New Year's Eve dinner without scacciata, the traditional Sicilian bread dough pie filled in all sorts of ways: vegetables (above all cauliflower and broccoli), cheeses, cured meats or meat. A delicious one-dish meal that goes by different names depending on the province. Around Catania it is called scacciata, around Syracuse and Caltanissetta impanata (‘mpanata), around Ragusa scaccia, around Agrigento mbigliulata. Its shape and appearance also vary depending on where it is made: in some places it is oval, in others rectangular.

Its flavour and texture recall the “old-fashioned” bread our Sicilian grandmothers used to make; scacciate are good hot and excellent cold, very convivial and ideal for a lunch or dinner with lots of guests. They have become the ultimate symbol of the winter holidays, of lavish tables and family harmony.

With their irresistible aroma they are a fixture on the tables of Catania… and beyond.