The famous “scaccia rausana co pummaroru e cosacavadu”, one of the table products resulting from centuries-old traditions, is the first product that will be able to boast the De.Co. brand, or municipal denomination of origin, established by the Municipality of Ragusa. Yesterday evening, at the Ccc Ragusa “Mimì Arezzo”, the official presentation of both the brand and the first specification, the one dedicated to the typical Ragusan focaccia, drawn up by the study and research work of a special commission of experts. The new brand was presented by the mayor Peppe Cassì and Giorgio Massari, municipal councilor for Economic Development and Promotion of the City. It was the illustrator Carlo Blangiforti who created the graphic sketch then chosen to be the logo. This is a drawing that depicts the turtle “Testudo hermanni”, an animal known for its friendliness and wisdom, which has always accompanied the lives of people in the gardens, countryside and cities of our areas.
In the logo, the turtle’s carapace is enriched by significant details of the local landscape, such as the characteristic dry stone walls and the profile of Mount Racì, highlighting the harmonious fusion between nature and the work of man in the Ragusa area. The “scaccia rausana co pummaroru e cosacavadu”, the queen of the Iblean table, represents a culinary excellence of the Ragusa area. The production method requires artisanal preparation which makes the product unique. The dough, made with durum wheat semolina, water, extra virgin olive oil, sourdough or brewer’s yeast and salt, must be rolled out very thin and folded several times on itself during the filling phase. This is the real secret of success, the characteristic that distinguishes it. The essential and quality ingredients include tomato puree, local semi-mature Cosacavadu cheese in thin flakes, preferably Ragusano Dop, fresh basil and Monti Iblei Dop extra virgin olive oil. This strict specification ensures the authenticity and genuineness of the product, preserving its tradition and typicality.
“With the De.Co. brand let’s start with our famous scaccia, whose qualities we all appreciate – explains the mayor Peppe Cassì – with the aim of promoting it even more and also trying to expand its presence on the market beyond our borders. From now on, those who want to produce and market Scaccia Ragusana, if they do so following the specifications, will be able to benefit from and boast this brand from the Municipality of Ragusa”. Councilor Massari underlined the importance of the specification, explaining that “it is a document that establishes how the product must be made. As in the case of the ragusan scaccia, we believe that it is a tool to keep identity, culture and local economy together”.
Among the speakers also the members of the commission that drew up the specifications, experts in the gastronomic sector, historians, and representatives of local institutions such as Giorgio Flaccavento, historian, expert in local traditions, habits and customs; Gaetano Cosentini, antiquity expert, researcher, teacher of Greek and Latin; Lina Lauria, food science teacher and Slow Food national councilor; Carmelo Iacono, president of the Confraternity of Cenacolari of the Ancient County; Andrea Roccaro, Cna Ragusa and regional councilor of the Order of Food Technologists Sicily and Sardinia; Danilo Tomasi, vice-president of Confcommercio and restaurateur; Salvatore Scollo, Confimprese Iblea and restaurateur. The starred chef Ciccio Sultano was also part of the commission. The event was organized in collaboration with various local entities, including the Donnafugata Farmuseum – museum of peasant products, the Carat Ecomuseum and the unique tourist destination Enjoy Barocco. Special thanks were given to the Ferraris hotel institute of Ragusa, whose students, coordinated by teachers Giorgio Comitini and Gianluca Leggio, took care of the buffet service for the event, pairing the “scacce” with the fine organic wines of the Horus winery. The event concluded with the tasting of the scacce prepared according to the De.Co. specifications, confirming the public’s enthusiasm and appreciation for this initiative which aims to enhance and promote the food and wine excellences of the area.
