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Impanata ragusana is a double-crust savory pie from Ragusa, in southeastern Sicily, built from a semolina bread dough wrapped around a sausage, tomato, and caciocavallo filling, then baked until the crust turns deep gold.
It’s related to the more famous scacciata, but impanata is fully enclosed, closer to a pie than a folded flatbread. The dough is lean, just flour, semolina, yeast, water, and olive oil, so the filling carries the flavor.
I make the ragu first and let it cool completely before it goes anywhere near the dough. Warm filling steams the crust from the inside and you end up with a soggy bottom, which is the one real risk here.
Once the dough is rising and the sauce is simmering, assembly takes about 10 minutes. The rest is oven time and patience while it cools enough to slice cleanly.
Why You’ll Love This Recipe
- Semolina crust holds its structure through baking and slicing
- One pie feeds six without much fuss on a weekend
- Filling tastes even better the next day, reheated
- Built from pantry staples: sausage, canned tomatoes, olives, cheese
Ingredient Notes
- Durum wheat semolina flour: Gives the crust its pale yellow color and slight chew. Fine semolina (semola rimacinata) works better here than coarse semolina.
- All-purpose flour: Balances the semolina so the dough stays workable and doesn’t turn dense. Bread flour is a fine swap if that’s what you have.
- Caciocavallo ragusano: The traditional cheese for this pie, sharp and firm enough to hold its shape when melted. Provolone piccante or scamorza are the closest substitutes.
- Italian sausage: Use fennel or plain pork sausage, casings removed. A milder sausage keeps the filling from tasting too spicy against the olives.
- Black olives: Pitted Sicilian or Gaeta olives add a briny note that cuts through the cheese and sausage. Halve them so every slice gets a bit.
- Crushed tomatoes: Canned crushed tomatoes simmer down faster than whole peeled ones. Drain any watery ones first so the sauce doesn’t stay thin.
Impanata Ragusana: Sicily’s Baked Stuffed Pie
Ingredients
Method
- In a large bowl, whisk together the semolina flour, all-purpose flour, yeast, and salt.
- Add the warm water and olive oil. Mix until a shaggy dough forms, then turn it out onto a lightly floured counter.
- Knead for 8 to 10 minutes until the dough is smooth and springs back when poked. Shape into a ball, place in an oiled bowl, cover, and let rise for 60 minutes, until roughly doubled.
- While the dough rises, heat 2 tbsp olive oil in a 26 cm / 10-inch skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft.
- Add the crumbled sausage and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains.
- Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat and let cool completely, at least 20 minutes; warm filling makes the crust soggy.
- Heat the oven to 190C / 375F. Punch down the risen dough and divide it into two pieces, one slightly larger than the other.
- Roll the larger piece on a floured surface into a 30 cm / 12-inch circle and line a 23 cm / 9-inch springform pan or deep pie dish, letting the edges hang over the rim.
- Spread half the cooled sauce over the base, scatter half the caciocavallo and olives, then repeat with the remaining sauce, cheese, and olives.
- Roll the second piece of dough into a 25 cm / 10-inch circle and lay it over the filling. Fold the overhanging edge up and over, crimping to seal. Cut 2 to 3 small steam vents in the top.
- Brush the top with beaten egg. Bake for 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles through the vents.
- Cool in the pan for 15 minutes before slicing, so the filling has time to set.
Notes
- Let the ragu cool fully before assembling; warm filling steams the crust.
- Rest the baked pie 15 minutes before slicing for clean cuts.
- Dough can be made a day ahead and refrigerated after the first rise.
- Use a springform pan for easy release if your dough is soft.
Tips for Success
- Cool the sausage ragu, the same style simmered in creamy Pasta alla Norcina, to room temperature before assembling, or the crust turns soggy on the bottom.
- Knead the dough a full 8 to 10 minutes until it feels smooth and springs back, for good chew.
- Use caciocavallo ragusano if you can find it; provolone piccante or scamorza are closer substitutes than mozzarella.
- Cut two or three steam vents in the top crust so trapped steam doesn’t split the seams open.
- Let the baked pie rest 15 minutes before cutting, so the filling sets and slices hold together.
Variations
- Swap sausage for cubed eggplant, salted and pan-fried first, for a vegetarian impanata with the same savory depth.
- Add a handful of pecorino and a few anchovy fillets to the filling for a saltier, more coastal flavor.
- Use puff pastry instead of the semolina dough for a flakier, faster version that skips the rise time.
Storage and Reheating
Impanata ragusana keeps for 3 to 4 days in the fridge, wrapped tightly or in an airtight container.
Reheat slices in a 180C / 350F oven for 12 to 15 minutes, until the crust re-crisps and the filling is hot through. A microwave works in a pinch but leaves the crust soft.
The whole baked pie also freezes well for up to 2 months. Wrap it tightly, thaw overnight in the fridge, then reheat as above.
Serving Suggestions
Impanata ragusana works as a light lunch on its own, with a bitter greens salad, like chicory or arugula dressed with lemon, on the side.
Cut it into wedges for a buffet spread alongside olives, marinated peppers, and a bottle of Sicilian white.
Leftover slices pack well for a workday lunch, eaten at room temperature or reheated in a toaster oven.
FAQ
How do I know when impanata ragusana is fully baked?
Look for a deep golden brown crust and filling that bubbles up through the steam vents, usually after 35 to 40 minutes at 190C / 375F. Tap the bottom crust; it should sound hollow, not doughy. If the top browns too fast, tent it loosely with foil for the last 10 minutes.
Can I use provolone instead of caciocavallo ragusano?
Yes, provolone piccante is the closest substitute and melts the same way. Scamorza works too if you want a milder, slightly smoky note. Avoid fresh mozzarella here, it releases too much water and can make the filling loose once baked.
Can I assemble impanata ragusana the night before baking?
Yes, assemble the whole pie, cover tightly, and refrigerate it up to 24 hours before baking. Bake straight from the fridge, adding about 5 extra minutes since it starts cold. Don’t let the filling sit warm before you build the pie, or the dough turns soggy.
What goes well with impanata ragusana?
A bitter greens salad, like chicory or arugula with lemon, cuts through the richness of the sausage and caciocavallo. Marinated peppers, extra olives, or a plate of busiate al pesto trapanese keep the meal in the same Sicilian register. A glass of dry Sicilian white, like Grillo, works well too.
Is impanata ragusana gluten free?
No, the dough uses semolina and all-purpose flour, so it isn’t gluten free as written. A 1:1 gluten-free flour blend can work for the dough, though the texture turns more crumbly than the chewy original. There’s no reliably traditional gluten-free version.
What’s the difference between impanata ragusana and scacciata?
Impanata ragusana is a fully enclosed double-crust pie, closer to a savory pie than a flatbread. Scacciata is folded and layered like a stuffed focaccia, often left partly open or rolled. Both come from Sicily and use similar fillings, but impanata bakes as a sealed dome.