Scaccia Classica con Pomodoro Caciocavallo e Basilico

Scaccia Classica con Pomodoro Caciocavallo e Basilico is a traditional baked pasta dish from the Sicilian region of Ragusa, particularly associated with the town of Modica. Often described as a "pasta al forno" or a savory pie, its name derives from the Italian verb "scacciare," meaning "to chase," possibly referring to the way the filling is layered and folded within the dough.

The dish consists of a thin, unleavened dough that is stretched, filled, and then folded multiple times before baking. The classic version features a simple yet robust combination of tomato sauce, caciocavallo cheese (a firm, tangy cow's milk cheese typical of Southern Italy), and fresh basil. The key to a great scaccia lies in the dough's elasticity—achieved through a high-gluten flour and proper resting—and the balance of moisture. A superior version has a crisp, golden-brown crust that shatters upon cutting, while the interior remains tender and the cheese is perfectly melted without making the dough soggy.

In Modica, a notable purveyor is Piccolo Bar, as highlighted by local guide Salvo Guarneri. While the classic tomato-caciocavallo-basilico version is the benchmark, regional variations include fillings with eggplant, sausage, or ricotta. Some modern interpretations use whole-wheat dough or add a touch of chili for heat, but the traditional scaccia remains a beloved street food and home-cooked staple, celebrated for its portability and intense, layered flavors.