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Sicilian scàccia takes origin from spanish empanada (from verb empanar, which means to wrap).

This recipe pass down from generation to generation, with daughters typically learning the craft by watching their family women.

Traditionally, families prepared vegetable-stuffed scàcce weekly in their stone ovens, but the dish is mostly consumed on the holiday with particular fillings.

The dough is made from whole-wheat flour, a pinch of salt, a tablespoon of olive oil and a bit of water, which is all mixed with a touch of yeast then rolled out on a pastry board with a rolling pin until it’s as flat as a bed sheet.

Most common scàccia fillings include ricotta and sausage; tomato and onion; tomato, cheese and aubergine; and parsley, anchovies and onion. Then there is l’impanata characterized by a half-moon shape and stuffed with broccoli, spinach, potato and baccalà or cuttlefish, potatoes and lamb or chicken (in Easter period).