The "scacciata" is a sort of flattened pizza, typical of Catania, my city. Omnipresent on the Christmas Eve dinner table, during my childhood this dish was a Saturday family dinner classic. The dough is crunchy outside and soft inside, with a rich and tasty filling... soo good. A proper scacciata catanese needs the "tuma". The "tuma", improperly defined as a cheese, it's a step of the maturation of the pecorino, that comes directly from the curd, before the addition of the salt. The absence of salt makes this product perishable in few days.
Several years ago I was watching a Nigella's TV series and, as usually happen, I was completely kidnapped by her words, her relaxed and confidential approach to food and cooking skill.