Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Vasteḍḍa cû Sammucu di Troina: A Timeless Sicilian Focaccia
Discover the fragrant Vasteḍḍa cû Sammucu di Troina, a Sicilian focaccia infused with elderflower, fresh tuma cheese, and salami—a true taste of tradition and authenticity.
📖 What is it
Discover the fragrant Vasteḍḍa cû Sammucu di Troina, a Sicilian focaccia infused with elderflower, fresh tuma cheese, and salami—a true taste of tradition and authenticity.
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 120g lard
- ✓ 4 eggs
- ✓ 150ml milk
- ✓ 250ml water
- ✓ 1 sachet dried yeast
- ✓ 2 teaspoons sugar
- ✓ 250g Sant’Angelo salami, sliced
- ✓ 400g fresh tuma cheese
- ✓ Fresh or dried elderflowers
- ✓ Extra virgin olive oil, as needed
- ✓ Salt, to taste
📊 Nutritional Information
Step into the heart of Sicilian countryside flavours with Vasteḍḍa cû Sammucu di Troina, a crisp focaccia that beautifully marries the delicate aroma of elderflower with the creamy freshness of tuma cheese and the rich, savoury notes of Nebrodi salami. This rustic delight brings the soul of Enna’s rural heritage straight to your table.
👨🍳 Preparation
- 1
In a large bowl, combine the semolina flour with the lard, yeast, sugar, eggs, milk, water, and a pinch of salt. Mix until you have a soft, elastic dough.
- 2
Fold in the elderflowers, kneading gently to distribute them evenly. Cover the bowl and leave the dough to rise in a warm spot for at least an hour.
- 3
Divide the dough into two portions and roll each out into round discs about half a centimetre thick.
- 4
Grease a baking tray and lay down the first disc. Layer with slices of tuma cheese and salami, then scatter a few elderflowers over the top.
- 5
Place the second disc over the filling and seal the edges firmly with your fingers. Brush the surface with olive oil and sprinkle with more elderflowers.
- 6
Allow the focaccia to rise for another 20 minutes, then bake in a preheated static oven at 200°C for about 35 minutes, until golden and crisp.
- 7
Remove from the oven, let it cool slightly, and serve your Vasteḍḍa cû Sammucu warm, ideally with a good glass of red wine.
💡 Tips and Variations
- •
For a stronger flavour, swap the tuma for aged caciocavallo or a fresh primosale cheese.
- •
Add a pinch of black pepper to the filling to enhance the aroma and introduce a subtle spicy kick.
- •
For a lighter option, choose a leaner salami or replace it with grilled vegetables for a vegetarian twist.
- •
Using a baking stone will give you a crisper, more evenly cooked base.
- •
A little nutritional yeast in the filling can boost umami without straying from tradition.
- •
To make a gluten-free version, try rice or corn flour, keeping the hydration the same.
- •
The magic of this recipe lies in simple ingredients and slow baking—the secret is patience and quality produce.
📦 Storage
- • Wrap the vasteḍḍa in cling film and store in the fridge to keep it soft and fresh for up to two days.
- • Reheat in the oven at 180°C for 10-15 minutes to restore its original crispness before serving again.
- • For longer storage, freeze the cooked focaccia in portions and enjoy within three months, thawing slowly.
🍷 Pairing
To complement the rich flavours of Vasteḍḍa cû Sammucu di Troina, opt for a robust Sicilian red like Nero d'Avola Riserva, full-bodied and enveloping. Alternatively, a fresh, fruity Frappato balances the salami’s saltiness beautifully. If you fancy something from further afield, a young Chianti Classico pairs wonderfully with this rustic dish.
Making Vasteḍḍa cû Sammucu di Troina is more than just cooking—it’s a delicious journey into Sicily’s heart and soul, bursting with genuine flavours and time-honoured traditions. I warmly encourage you to give this recipe a go at home, and share the joy and stories it brings with your loved ones. There’s something truly special about gathering around a table to enjoy a dish steeped in heritage and passion.
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