SAVEUR on the Radio: A Sicilian Easter Celebration

Don't sweat the folding technique for this chewy, tomato and cheese pie. "The uglier your scaccia looks, the better it tastes," says Roberta Corradin, who gave us the recipe. See Recipe For Tomato and Cheese Pie »Landon Nordeman

Last week on NPR, The Splendid Table's Lynne Rossetto Kasper talked with SAVEUR Executive Editor Dana Bowen about Easter in Sicily, one of Europe's most remarkable celebrations of the holiday. "Something that's so special to me about Easter in Sicily is that there's this sense of Easter being all about renewal and rebirth, and you see that in the food," Dana said. Describing her springtime tour of Sicily, she remarked at seeing tender artichokes arriving at the markets and locals foraging for wild fennel and asparagus on the side of the road. Attending an Easter feast at the home of a cook from Ragusa, she watched the preparation of classic Sicilian Easter dishes like scaccia, a bright, cheesy tomato and pecorino pie. Click here to hear Dana's appearance on Splendid Table, in which she discusses more about this dish and the other Sicilian Easter traditions featured in issue #136; read about Dana's experience in the story Holy Week in Sicily here on Saveur.com.