01 May 2014

Easter has just been and even here in New Zealand the best traditions from Modica are upheld. If you want to try it yourselves, see below…

Rough Recipe:

  • 1 kg of dough (same recipe as for Scaccie)
  • 450 g ricotta
  • 1 Tuma (The Tuma is the curd, which is the first phase of the cheese)
  • 1-2 eggs
  • Sugar
  • Cinnamon


For the dough:

Place flour in a large bowl and make a well in center; add 2 tbsp. oil, salt, Bicarbonate of Soda, lemon juice and and 1 1/4 cups water, and stir until a dough forms.

Transfer dough to a floured work surface and knead until smooth and elastic, 6–8 minutes. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes


For the mixture:

Place the ricotta and Tuma to drain. In a large bowl mix these two ingredients and amalgamate well, add the egg , sugar and cinnamon.


Stretch the dough and cut out circles with an upsidedown saucer

Form the edge of the cassata to create a serrated boarder similar to a quiche.

Place one or two spoonfuls of mixture in the centre

Put the cassate the oven at 220 ° C for about 20-25 minutes

As soon as they come out of the oven sprinkle with a teaspoon of sugar mixed with cinnamon.