Scaccia con Broccoli Fritti

Scaccia con Broccoli Fritti is a savory stuffed flatbread originating from the Sicilian province of Ragusa. A specialty of the Iblean region, it belongs to the family of *scacce*—folded or rolled doughs filled with simple, robust ingredients, traditionally baked in wood-fired ovens. The dish reflects the cucina povera (poor kitchen) philosophy, transforming humble staples into a satisfying meal.

The key ingredients are a simple wheat-flour dough, stretched thin, and a filling of broccoli that has been parboiled then fried in olive oil with garlic, chili, and often anchovies or salted ricotta. The frying step is crucial: it deepens the broccoli’s flavor and adds a textural contrast to the soft, chewy bread. A great version achieves a crisp, golden crust that shatters slightly when bitten, while the interior remains tender and intensely savory, with the bitterness of broccoli balanced by the richness of the oil and the saltiness of the cheese or anchovies.

Regional variations exist across the province, with some versions incorporating sausage, caciocavallo cheese, or a dusting of breadcrumbs. In Ragusa itself, the dish is famously executed at **Ragusa al forno**, a venue praised by creator **Salvo Guarneri** for its authentic, wood-fired preparation. Guarneri’s endorsement highlights the bakery’s commitment to traditional methods, where the scaccia is baked until the dough is blistered and the filling is molten. This version is considered a benchmark for the dish, showcasing how a simple combination of fried broccoli and expertly baked dough can elevate a street-food staple into a celebrated regional icon.