The town of Belpasso

Foods and cook recipes from Biancavilla

"Le scacciate"  

Ingredients: For the dough: Flour Semolina kg. 1, yeast gr. 50, a pinch of salt, half a cup of warm water, a teaspoon of baking soda, a coffee cup of oil.


Dissolve the yeast in a small bowl with warm water and a pinch of salt. Incorporate it into the flour you have deposited on the marble table and knead, adding a few sips of water, until the dough is well blended. Will be quite tough. Give her the form of a cake, flour it and wrap it in a towel leaving it to rise for about an hour. If the environment is cold, cover it with a blanket. It will be ready when the dough starts to swell and crack.

Now back to work it by adding baking soda and oil and mix until complete absorption of the latter. Divide the mixture into two parts, straighten it coarsely with a rolling pin and line a baking sheet with a piece of cm. 28 in diameter, just greased and floured, keeping aside the other leaf of dough to cover the expelled once padded. Welded focaccia Wipe it a hand oiled for leveling the dough and before baking, in a hot oven, the holes in the upper part in two or three points with a fork. Cooking times vary depending on the oven. On average, just half an hour because the expelled is ready.

Le scacciate

For the filling:

Ingredients: Tuma cheese (primosale without salt) gr. 300, anchovies in oil gr. 100, pepper and olive oil.

Preparation: Cut the tuma a wide slices and arrange on the dough banished along with whole anchovies, plenty of pepper, some oil. Welded with the other leaf of dough and bake hot.

Ingredients: Cauliflower one kg. About 1, black olives gr. 100, or primosale or tuma cheese with pepper gr. 100, 3 or 4 anchovies in oil, garlic clove, olive oil, salt and pepper.

Preparation: Boil the cauliflower in flakes and turn it in a pan with olive oil and chopped garlic. Then pour it into the pan already lined pasta with diced cheese, pitted olives, chopped anchovies, pepper, a pinch of salt. Cover with another sheet of pasta and pass a hot oven.

Ingredients: Spring onions "shallots" two decks, tuma gr. 200, anchovies in oil gr. 100, pepper and olive oil.

Preparation: Slice the onion very thin and arrange on the dough chased with slices of tuma and anchovies whole. Season with pepper, some oil, welded the mixture and bake.

Ingredients: Sparacelli kg. 1.500, black olives gr. 100, or tuma primosale gr. 100, garlic clove, 3 or 4 anchovies in oil, pepper and olive oil.

Preparation: Clean up the sparacelli, boil and flavor with garlic and olive oil. Pour into pan on the dough and add the cheese chased into pieces, anchovies and olives pitted. Close with lOaltra leaf and put in the oven.

The Company

The Reti e Sistemi S.r.l. founded in 2000 by a group of professionals with decades of experience in Information Technology to be able to meet the most diverse computing needs of its valued customers.


  • Phone: +39 0923 / 547983 - +39 0923 / 548695
  • Fax: +39 0923 / 038230
  • E-mail:
  • Address: Corso Piersanti Mattarella n. 12 91100 Trapani (Tp) Italia