This past Friday, my childhood friend Andrea posted a challenge:
“Only people that I grew up with will understand this, but somebody needs to post a decent recipe for two Sicilian foods that I love (and crave) (1) Sciaccata (2) Marinos Pizza with meat sauce. Katty’s Kitchen If anybody can do this…you can!!!”
Andrea had suggested it when I started making pizza, but to be honest, I wasn’t sure how to pull it off. I mean, pizza is pretty straightforward, but it’s a little more complicated to make something with a top and a bottom. At least, I thought would be. Most of all, since scacciata is a specialty of my hometown, I needed to make the most excellent one I could. Right, no pressure there! 😉
Wait a minute. If you didn’t grow up in Middletown, Connecticut, you may not even know what I’m talking about. I never realized the double-crusted, stuffed pizza-like creation I grew up with was unique to my town. You see, my hometown is the sister city of Melilli, Sicily. While others might not be familiar with scacciata, we natives took it on faith it would always be available here. Growing up, that meant a trip downtown to Marino’s Bakery on Ferry Street in the North End. And, as years went by, it also meant D&S over in the plaza off of South Main Street, where Taino Smokehouse is now.
If memory serves, we lost Marino’s sometime in the 90s. Then about 10 years ago, when I moved to the D&S side of town, D&S closed, too. Are you kidding? Where would we get the scacciata now? It served so many delicious purposes. Night before a holiday? Just plain hungry for something good? Gotta get scacciata. Broccoli was always a favorite; spinach a close second. Of course, there’s potato, too. You could even combine the three, depending where you went. And, if you had Sicilian grandparents or parents, they likely made their own variation right at home.
For the longest time, I’ve wanted to learn to make scacciata. I had even found an adopted nonna to teach me–our friend Mary Ann’s mom, Cora. But sadly, it never came to be. Until now!
Let’s break it down in three steps.
BROCCOLI SCACCIATA
First, the dough.
Same recipe as for pizza, just times two. So here, I’ll double the dough for you:
1/4 cup olive oil
1 1/2 cups warm water (not hot)
3 cups (16 1/2 ounces) bread flour – I use King Arthur
4 1/2 teaspoons instant or rapid-rise yeast
2 teaspoons light brown sugar
1 1/2 teaspoons salt
In the bowl of your stand mixer, dissolve the brown sugar in the warm water. While the water is still warm, add the yeast. Wait about 15 minutes to see the yeast start to activate.
Using the dough hook, add the olive oil and remaining dry ingredients and slowly start to mix. After the dry ingredients are wet, raise the speed and mix until a nice, smooth ball forms, about 15 -20 minutes with a Kitchen Aid mixer. Keeping the speed just below medium should prevent your mixer from taking a little walk across the counter! Now you should have a dough ball–coat it with olive oil, place in a large enough bowl to allow the dough to rise and refrigerate at least three hours. Overnight is better, or you can even let it age for a few days. I made my dough Friday night for scacciata on Sunday.
The dough looked like this when I took it off the hook on Friday. I almost thought I had kinda gone overboard with the size of the bowl I chose.
But look how it grew overnight!
Second, the broccoli and sausage filling.
Just under 2 pounds of broccoli, chopped–to yield 6 heaping cups of trees (yes, broccoli)
1 sweet onion, shredded
4-5 cloves of garlic, pressed
Olive oil to coat the bottom of a large saute pan
1/2 pound hot Italian sausage (Longhini in New Haven makes my favorite)
1 teaspoon crushed red pepper
1/2 teaspoon salt
1 tablespoon chopped sun-dried tomatoes in oil
First, coat the bottom of a large saute pan with olive oil, then saute the shredded sweet onion over medium heat. By the time 15 minutes have passed, the onions should begin to brown a bit and stick to the bottom of the pan a little. No worries, just add the hot sausage and it will all come together. This is a good time to turn on the broccoli, but more about that in a bit. Break the sausage into small pieces as you go. Just when the sausage is cooked about all the way through, set a timer for one minute, throw in the pressed garlic, stir, then remove from heat.
I used my double-decker bamboo steamer baskets to steam the broccoli.
Once the water begins to boil, let the broccoli steam about 5-7 minutes. It should be bright green and fork-tender when it’s done. Stir broccoli into sausage/onion/garlic mixture, add a teaspoon of crushed red pepper, sun-dried tomatoes and salt. You just made 8 cups of filling! Holy smokes!
Cover and store in the fridge till you’re ready to make your scacciata. We’re almost there, amici!
Third, let’s put it all together!
Ready? If you have a pizza stone–and, yes, you want one if you don’t have one already–set it on the lowest rack of your oven and let your oven preheat to 425 degrees F for one hour. Let your dough come up to room temperature as the oven preheats.
Don’t forget the cheese, please!
1/2 pound (or a bit more) shredded whole milk mozzarella
3 tablespoons Pecorino Romano
Oil a large rectangular baking sheet. I can’t promise you anything scientific here. Divide the dough in the bowl into two halves. Put one half of the dough on the sheet and begin to flatten it and stretch it as best you can. Flatten and stretch and move and shape and hope for the best. You’re trying to make a rectangle, but guess what? If it’s sort of oblong and rounded, who cares? You just want a flat, even base shape on which to mound all the tasty toppings you made.
Having the broccoli topping to press down into the dough actually helps spread the dough out a bit. You’ll see.
Next, we add the cheese.
Looking good, right? Now the part that stressed me most. How to stretch out the other half of the dough in roughly the same shape, then move it to cover what you see above? AYEEEE!
Grab another rectangular pan and coat it with olive oil. Repeat as above: stretch and move and hope and pray and do your best to flatten into a piece of dough you can lift and stretch to form the top half of the scacciata. You can do it!
WHEW! We got it! Fold up the bottom layer over the top to seal the filling in. See there are a couple of holes on the top? No problem at all.
Now, place your baking sheet directly on top of the pizza stone and bake at 425 degrees F for 25 minutes. Let your masterpiece rest 5 or 10 minutes once you take it out of the oven.
Use a pizza cutter or sharp knife to cut. Look how nice the bottom crust is, too!
I’m the happiest girl in M’town now that I can make my own scacciata. In fact, I’m so happy, I could go dance on the railroad bridge as Billy Joel did in this song featuring my hometown. Except it’s dark. And cold. Maybe another day. I can only tell you I made one of my own dreams come true today, and that’s enough for this kat.
As for you? You’ve gotta make this scacciata! Subito! Subito!
P.S. to Mary Ann: Tell Cora I did it! Love you both! ♥
March 24, 2014 at 9:00 am
YOU MADE ME CRY. I wish Mom was stronger to be able to show you her process—BUT YOU DID AN AWESOME JOB— will show her what you did when I go to visit her today YOU ARE A CHARM. THANK YOU FROM BOTH OF US
March 24, 2014 at 9:23 am
Mary Ann, thank you so much! Love and miss you both! ♥
March 26, 2014 at 7:43 am
cora said you did a great job. if you do not want to make two crust, just make one larger then the baking pan, put your filling in and fold over the rest of the crust on your rolling pin. Happy Spring !!1
March 26, 2014 at 10:10 am
Aww, thank her! You know, smarter me wondered about that after the fact! I might need a larger pan to do the fold-in-two part. In other words, I think one crust may take up more than half the pan, but that is definitely a better idea. 😀 Happy spring to you both!
July 22, 2015 at 5:25 pm
Wish I could find scacciata here in Ft. Lauderdale. It has been years since I’ve had some.
March 25, 2014 at 3:32 pm
That was a great challenge from Andrea. This looks great and I will be trying this to bring back old memories. Now for challenge 2, the recipe for Marinos pizza with meat sauce. I would love to have that too.
March 25, 2014 at 4:28 pm
😀 Thanks, Diane!
April 23, 2014 at 1:06 pm
Thank you for posting this! I grew up in Middletown in the 1950’s and Friday night was Marino’s pizza night. (I never knew pizza could also be thin crusted!) On Special occasions we got the scaciatta I have been looking for it ever since. I think you just have to be from Middletown!
April 23, 2014 at 1:39 pm
It really is a Middletown thing, Suzanne–and it makes me so hometown proud! 😀 Thanks for stopping by.
May 12, 2014 at 10:55 am
I’m a 40 something year old Sicilian (Melilli) who longs for the wonderful goodness of D&S Scaciatta. Gotta’s farm in Portland gets it regularly from an “authentic” source. I wish that “authentic” source would open her own place so I could get it regularly.
I grew up on Liberty St and remember Theresa’s. The good old days.
May 12, 2014 at 2:41 pm
If you’re a 40-something and grew up on Liberty Street, we must have gone to Macdonough School together–also the good old days! 😀
September 10, 2017 at 8:06 pm
I grew up in Middletown and am Sicilian descent. Every holiday we had scacciata at my aunt’s house….broccoli and sausage. Potato and sausage or spinach and sausage. I looked forward to it every holiday. Don’t know how I happened on your recipe but I was again searching in desperation. I live in Windsor, CT now. I’d definitely make the trip snd order ahead if you were ever to sell them!!
March 23, 2021 at 11:47 am
Theresa Mazzotta was my relative on Ferry street.
April 12, 2021 at 5:26 am
Such a small world, isn’t it?
August 25, 2014 at 7:29 pm
If anybody knows where I can find a pizza place even remotely resembling Marino’s please let me know. The old Aldos on Newfield Street came close with the meat pizza but they closed. Anywhere?????
August 25, 2014 at 8:03 pm
Really honestly? Make the dough in this recipe and make a giant sheet pizza. That’s the closest I can help you. No one makes pizza like that anymore that I know of except people like me who missed it and figured out how to make it at home.
August 26, 2014 at 8:59 pm
LOL Are you kidding? Let me give you a little example of my culinary talents.. I’d first drop the jarred sauce of Francesco Rinaldi as I took it off the shelf, cut my left hand opening it, burn the right one stirring the sauce, and scalding myself THIS close to being on an ER medical emergency show. Ok so I exaggerate a bit but I would NEVER be able to make this myself. Be VERY honest..how close is your pizza to Carmella’s of Marino’s Pizza?? I went to St. John’s School..that pizza is in my blood
August 26, 2014 at 9:29 pm
HA HA HA! I don’t remember eating the pizza at Marino’s ever–only the scacciata. If you went to St. John’s School, no doubt, you knew one of my cousins. What’s your last name? Their dad, my uncle, owned Alfredo’s Riverside. And really honestly, when I made this pizza the first time, I said to my mom, “I could cry how much this reminds me of the restaurant!” Her reply? “This is BETTER THAN the restaurant!”
August 27, 2014 at 11:24 am
My mother was a Cubeta (Jeanne) and I am a Brennan (Suzanne)
August 27, 2014 at 11:57 am
Was your family related to the Marino’s Bakery folks? Or to the D&S people? Or neither? 🙂
August 27, 2014 at 7:02 pm
It sounds like you are talking about Al and Paul Maturo right?
August 27, 2014 at 7:10 pm
Yes, Mike, too! Do I know you? Were you in class with Al, maybe (going by the number in your name)–we were both born that year. 🙂
August 30, 2014 at 11:12 pm
I don’t remember Mike, he must be the oldest. No, I’m a ’69 baby, SJS class of ’83. I knew Al very well and my older sister was in the same class as Paul. Did you go to St. John’s? (GlimmerTwin68 is a Rolling Stones reference!. hey the way I look at it I was embryonic in 1968 so I’m entitled to claim part of that year as my own LOL)
August 31, 2014 at 8:08 am
HA! Yes, Mike’s the oldest and no, I went to Macdonough. Al is my #1 cuz, so if you knew him well, I bet you also know he loves The Stones! In any case, it’s nice to (sorta) meet you. You’ve made me think about making pizza again. 🙂
August 31, 2014 at 8:12 pm
Al and I played basketball together at St. John’s. When I was in 7th and he in 8th we beat St. Sebastian’s 54-30 in the old Benefit Game and I remember having 16 points that night. I lied and said I lost my shirt when it was time to turn it in. (OMG a former altar boy lying!!!), I kept my shirt from that game and it still hangs on my wall today. Think it meant anything??? Ahh the good old days. If you make pizza and it comes out anything like Marino’s (or even D&S) you’ll get a Christmas card from me every year for life lol. Al and I were both on Bus 3..Now you’ve gone and done it, I’m walking down Memory Lane right now.
September 1, 2014 at 8:13 am
I always love walking there. 🙂 Good to meet you, Billy G. Al tells me you were a guard and a good outside shot. 😀 Small world, huh?
September 1, 2014 at 7:35 pm
A very small world indeed. Hey, the next time you talk to Cousin Al, say “hey,” give him a bear hug for me, and tell him that even thirty years later my outside shot has not deserted me even though I’m incapable of making a PB&J sandwich without consulting a cook book. Hey, I didn’t inherit yours and his culinary genes so sue me!!! MacDonough School I remember it well, for years we walked there from school for gym class because we didn’t have any facilities of our own, I mean My God, I think St. John’s was built when Peter the Apostle himself was a 7th grade altar boy/ starting forward on the basketball team. If you went to Mac-D, you must have grown up in the North End; what street did you live on then?? My aunt lived on High Street for fifty years and I spent every Sunday of my childhood, unless it was Christmas or Easter, at her house for spaghetti, meatballs, sausage, and Italian bread from Public Market. And I mean EVERY Sunday.. I like bantering with you; you bring back the vibrant images and memories of former days. How did it come to all this, wasn’t I trying to find out about Marino’s Pizza LOL???
September 26, 2014 at 1:39 am
I grew up in Middletown and Absolutely Miss going to all of the Wonderful Italian restaurants & Markets. My parents came from Sicily & Mellili in the early 60’s . She still lives and breathes Italian Heritage and Cusine.
Sciacciata is my absolute Favorite!! Especially the potato and Ssussge.
Thanks for the Recipe. Love it!!
September 26, 2014 at 6:30 am
Thanks for stopping by, Sheila! Scacciata definitely makes our hometown special.
September 27, 2014 at 2:56 pm
thanks for the article, The broccoli,spinach, potato one from D&S pizza was my favorite.
September 27, 2014 at 2:59 pm
My pleasure, Ellie. This post is becoming a Middletown reunion and I love it! 😀
February 1, 2015 at 3:10 pm
We love scacciata , our friend Louie LaBella originally from Middletown hook us on it…
February 1, 2015 at 3:19 pm
Any relation to Tony LaBella, the school principal? A wonderful man.
February 1, 2015 at 3:26 pm
That is Louie’s brother …
February 1, 2015 at 3:41 pm
I adored Mr. LaBella, “the swell fella!” He was my principal at Macdonough School when I was a kiddo.
February 1, 2015 at 4:07 pm
Katy, this is the third reply I have attempted to type and I am just about to exhausted to write again. Charlie Morningstar called me and he told me what to do,but apparently I am not getting it. He is go9ing to call me later,but until he does I would be more3 than happy to answer any questions in egard to Middletown and Scattiata or anything else.I hope you get this, as I am all typed ou. I was born and raised on Ferry St.and lived there until I joiuned the NAVY in 1942.Lou LaBella…
February 1, 2015 at 4:41 pm
Hi, Lou:
Sorry you had some trouble replying. I loved and admired your brother Tony. He was an awesome principal. I fondly remember his special awards with a picture of Snoopy on his doghouse. He even kept up with what I was doing and encouraged my writing efforts after I graduated from college. I’m still in Middletown. Would love to talk to you sometime. Your brother was a special guy. I thought the whole world of him.
February 1, 2015 at 5:56 pm
Katy I just sent another reply,and I fouled it up again.I do not know your last name or do you have a married name?Please bare with me for a few emails,as I am still trying to figure this PC out.I am going to sit here to wait for a reply.
February 1, 2015 at 9:58 pm
Mr. LaBella, would you prefer to e-mail me privately instead? I would love to chat with you. You can send a message to kattychow@gmail.com and I’ll be glad to provide more detail there. Can’t wait to meet you. 🙂
March 16, 2015 at 5:43 pm
I was trying to explain this to the guys at work today. i grew up in cromwell and my dad would bring these home once in a while. this was in the 70s. im 51 now. imagine my suprise when, after i googled it, i find this article. im making it tomorrow though i dont remember broccoli. i remember spinach and potatoes.thanks a million!
March 16, 2015 at 7:28 pm
How fun–nice to meet you, Steve. Definitely check back and let us know how you make out!
March 16, 2015 at 6:33 pm
also i just talked to my sister and she says it may have come from giovannis???
March 16, 2015 at 7:29 pm
I LOVED Giovanni’s pizza growing up. I never remember them making scacciata, though. But they might have!
August 15, 2015 at 1:04 am
Hey, nice to hear all the compliments about Marino’s. That was my family’s restaurant on Ferry St!
August 16, 2015 at 8:20 am
Marino’s was a Middletown institution. Glad you were able to see the love for it here. 🙂
September 4, 2015 at 10:43 am
Patty Cakes on Rt.3 in Rocky Hill, across from Century Hills, makes a Marino’s style pizza. However, I make my own Hamburg topping, as they do not!
October 19, 2015 at 6:27 pm
Katty remember me? The St. Johnie and Stones fan your cousin Al said had a mean outside shot (he speaks the truth lol.) Sorry we lost touch..my bad indeed. And to Barbara Marino..I can state with no ambiguity whatsoever..Marino’s pizza was God’s proof that He loves us and wants us to be happy. Where can i find something close?
October 20, 2015 at 9:53 pm
Hey there, Bill–I do remember. You know, people say Patty Cakes, but I have yet to find a pizza like that OUT as well as I like my own. Do report back if you think Patty Cakes comes close, tho’!
October 21, 2015 at 6:24 pm
No disrespect to Patty Cakes because their pizza is pretty damn good but it does not come CLOSE to Marino’s. The crust was definitely ‘crunchier’ at Marino’s and whenever I got there before the pizza was ready, I remember standing there in the kitchen and watching those sweet old ladies pour like three different bottles of this or that over the pizza before wrapping them in that brown paper bag covering. As for the sauce..saints be praised. Their recipe for hamburg pizza should be put in a time capsule to prove to future generations we were indeed civilized lol. Ahh Marino’s another wistful stop on Memory Lane.
January 2, 2016 at 3:43 pm
I used to go to Sal’s on Pearl St. Millie made a great pie with broccoli. potato, sausage and cheese..the seasoning is what made it taste good..I wish I knew what it was. You can’t find it anywhere except for Newfield St and that’s just broccoli pie.
January 4, 2016 at 10:42 pm
Hey there, thanks for stopping by, Maurice. I have to ask my family about Sal’s. What year was this–do you recall, roughly?
January 8, 2016 at 9:01 pm
Hi again, Maurice. My mom used to live on Pearl Street when she first moved to Middletown in the late 50s. She remember’s Sal’s. Sounds like it’s where Aresco’s is now, corner of Pearl and Liberty, right? And Millie, too, but never had scacciata there. Said she and my father always went to Marino’s. 🙂
January 26, 2016 at 4:27 pm
Marino’s was the best. Unless you were lucky and mom or nana made it.i was very lucky. My family was from Middletown (came over) and related to most everyone there. Potato was and still is my favorite style. I also know how to make Marino’s hamburg pizza. Very close. Not exact but really close. Yummy
January 26, 2016 at 4:35 pm
Another LaBella! Any relation to Tony (the school principal) or Louis, who also commented here? What’s the trick to Marino’s hamburg pizza? I’m asked about that all the time and I never had it, so I have no idea what the topping was all about. Was too busy eating scacciata when we ordered from there. Can you share? 🙂
February 6, 2016 at 1:21 am
[…] a similar recipe in English, click here or […]
March 22, 2016 at 7:35 am
You’ll be happy to know that the Portland make scacciata…I loved it , but then, I never had it before. I’mm going to try to make your version tonight, scaled down for 3.
March 22, 2016 at 8:15 am
Hey, that’s great–let me know how it works out if you get a chance! 🙂
September 16, 2016 at 4:45 pm
This is so weird. Sitting here craving D&S potato scaccata. Do a google search for recipes and find out I grew up in the only town in this country that really knows what it is. Mind blown. No wonder people are confused when I talk about it. You learn something new everyday. Thanks!!
September 16, 2016 at 6:26 pm
Your comment completely brightened my day! Happy to bring a taste of home to you. 🙂
January 3, 2017 at 8:48 pm
Both my dad and my Sicilian FIL grew up Middletown, and I remember Marinos well, as a kid. We got either the hamburger or anchovy pizza. Nothing else like it. If anyone can share a recipe, please do. I think my dad went to St John’s, and I was married in ’95 at St Sebastians. I had no idea scaciatta was so very regional – I may try to make it for FIL. Thanks for the memories!
January 3, 2017 at 9:40 pm
I didn’t realize it, either, till I got a little older and no one outside of Middletown knew what the heck I was talking about. 🙂 Thankfully, we know what’s great, don’t we? 🙂 Hope you enjoy!
January 5, 2017 at 11:18 pm
Hey there, on a whim, searched for “Marino’s scaccatata” and found a few people still talking about my family’s food and restaurant in Middletown. I can’t tell you how much pride this instills in me. Glad to know the love and hard work my family put into the place still resonates.
-Barbara Marino 2nd generation
January 7, 2017 at 12:13 pm
What a treat to hear from you, Barbara! Whoever feels like giving it another run, the people of M’town would welcome you with open arms and open wallets! 🙂 Thanks to your family for many happy back-in-the-day memories.
January 7, 2017 at 12:35 pm
Barbara, your family’s restaurant was truly an icon – my own family and my husband’s have such fond memories of the atmosphere, people, and food. I’m a huge fan of Frank Pepe’s in New Haven, but have yet to find another “Marinos” with that Sicilian style pizza. My best to you and your family!
June 16, 2017 at 10:58 am
I googled scacciatta and this post came up!! I grew up in Middletown and moved to RI 30 years ago. No one here knows what scacciatta is! I miss it so much. I have heard that Gotta’s Apple Store in Portland – believe it or not – sells a pretty good one. I have yet to come home and try it. My family had many meals from Marino’s – it is sorely missed.
June 16, 2017 at 1:14 pm
Hi, Karen! Totally understand–it’s such a Middletown thing. Having grown up here, I didn’t realize till I was older that not everyone had this specialty readily available. It’s true, by the way, Gotta’s in Portland does sell a decent one. I’ve heard whoever makes it (I forget her name) used to work at D&S back in the day. Really, Marino’s was tops, wasn’t it? 🙂
June 19, 2017 at 9:09 am
Just saw your recipe for Scacciata, looks great. I’m from Middletown too, graduated Mercy and attended Middlesex.
I moved to the Keys and no one knows what Scacciata is down here. Marino’s had the best, Illiano’s has a version they call stuffed pizza it’s not bad. Thanks for posting. My grandmother also made it with chicken…….not a fan!!!!!
June 19, 2017 at 9:17 am
Just saw your recipe for Scacciata, looks great. I’m from Middletown too, graduated Mercy and attended Middlesex.
I moved to the Keys and no one knows what Scacciata is down here. Marino’s had the best, Illiano’s has a version they call stuffed pizza it’s not bad. Thanks for posting. My grandmother also made it with chicken…….not a fan!!!!!
June 19, 2017 at 9:22 am
The website messed up my last name, I think I corrected it. I grew up on Pearl St. Two houses over from the church.
June 19, 2017 at 8:17 pm
My mom and dad lived on Pearl Street in the apartments nearest to Washington Street when they first got married. What year did you graduate from Mercy? Class of ’86 here–glad to meet you! So funny, there are people in CONNECTICUT who don’t know what scacciata is–or they think “stuffed bread” is the same. Not really. Our scacciata is Middletown/Melilli all the way! 🙂
June 20, 2017 at 10:11 am
This really is a blast from the past! Mercy Class of ’81 here!
My mom was Northern Italian so she never made scacciata but one of our neighbors made it for us all the time. It really is the best! I have yet to try Katty’s broccolli Scacciata recipe but it looks good! My favorite was the good old potato and onion. Any ideas for a recipe for it?
June 20, 2017 at 11:54 pm
Hi, Karen! You know, I never tried to make the potato one. Am guessing you could cook a similar amount of potatoes to sub for the broccoli. Might be nice to roast the potatoes in the oven to cook with a sliced sweet onion, even. Though not now with the weather being as hot as it is!!! I googled and found this as well. If you do make the potato version, would love to hear how you make out!
http://articles.latimes.com/2002/feb/17/magazine/tm-28472
June 21, 2017 at 7:59 am
That recipe looks great! I will definitely try it and let you know! That’s a great article. My aunt’s had a lot of great recipes that came from Italy and the necessities of the Depression. Middletown is a uniquely Italian town – I miss it! Another favorite is the beef cutlet grinders at the Portland Restaurant. I still get them and they are great but I remember for years the 2 Italian ladies who cooked them in that tiny kitchen! They were there for many years after I moved away. I would always stop in when I was home. They are not there any more but the grinders are still some of my favorites from home!
June 21, 2017 at 11:12 am
I know–I never really understood or appreciated how unique M’town is that way until I got older. Now I don’t think I could ever leave! And yes, I TOTALLY remember the Italian ladies in the kitchen behind the bar at the PR! Those beef cutlets have always been my favorite, too. 🙂
September 10, 2017 at 8:05 pm
I grew up in Middletown and am Sicilian descent. Every holiday we had scacciata at my aunt’s house….broccoli and sausage. Potato and sausage or spinach and sausage. I looked forward to it every holiday. Don’t know how I happened on your recipe but I was again searching in desperation. I live in Windsor, CT now. I’d definitely make the trip snd order ahead if you were ever to sell them!!
September 13, 2017 at 7:41 pm
Aww, Christina–thank you! Very kind of you to say. 🙂
February 27, 2018 at 8:52 pm
If I was not so bad working dough I would try your recipe!!!!!!Have been wishing for scahatta for eons and never found any like Marino’s…..that and their hamburg pizza was family favorite…hamburg was crumbled on top very fine, not heavy. Someone told me after frying they quick boiled it and then strained and topped the pizza with the mixture…..always wanted to try it but never have! Now that I am over 80 maybe I will….your pictures make me want to try again. I went to St. John’s and Middletown High 1954 way before any of the posted people! So enjoyed reading through them. Maiden name Ruimerman and we were 6 kids if anyone remembers the name! Thanks again Peggy
March 16, 2018 at 3:55 pm
So nice to hear from you, Peggy! It’s easier than you think—let me know how it comes out if you try it!
March 19, 2018 at 7:43 am
Thanks for the recipe! I have tried the potato scacciata recipe you sent me. It needs some fine tuning on my end but it was pretty close to what I remember. I can’t wait to try this broccoli recipe!
I have been in RI for many years now – it is so nice to see all the posts from Middletown! I also went to Macdonough School (’74) and then Central Middle school(’77) before attending Mercy, Class of ’81.
March 20, 2018 at 7:25 am
I wish we could have a huge scacciata reunion. I can’t believe you went to Macdonough, too! We are our own unique little Middletown club. I love it!!!
January 3, 2019 at 7:03 pm
i grew up in Portland, right across the bridge from Middletown. I was just talking about Marino’s and scacciata. I loved the potato one!
Their hamburg pizza was the best! Thanks for th memories! Never had better any where I’ve been. Living in Florida now.
Donna
January 4, 2019 at 7:20 am
I still miss Marino’s! We grew up in so much better times, didn’t we? Thanks for stopping by!
August 30, 2019 at 10:41 am
i grew up in Middletown in the 80’s and my Dad”s family was from Mellili. Friday’s were always potato scacciata from D&S or Marino’s! I moved to NJ in 1996 and have yet to find scacciata ANYWHERE in the state 😦
Today a patient came in whose sicilian from Siracusa and we got into a discussion about cooking and she had just finished preparing a scacciata to bring to a party! as soon as she left, I went to google and I landed on this page_ guess what’s for dinner at my house tonight?!
October 8, 2019 at 6:39 pm
Love this!!! Isn’t the bond of food (particularly scacciata) wonderful? It’s like a hug from our hometown! ♥️
January 29, 2022 at 6:37 am
Hi Pam! This is hilarious! I use to make scacciata back in the 80’s, as I was married to a Sicilian for 21 years, and he was from Middletown,Ca! His mom and dad were from Millili, and I actually was there once. What a small world! I was so close to his mom, and learned to make scacciata from her. I still miss her. Zimmitti is my last name.😊
February 15, 2022 at 6:46 am
I tried to post a comment, but it wanted a url/website. I don’t have one. My comment was “I seem to remember a pizza maker named Lastrina’s or am I dreaming?
February 20, 2022 at 9:26 am
Not that I remember, unless it was before my time.
October 3, 2019 at 9:12 pm
Thank you for the wonderful recipe for Scacciata. Always loved it and of course, the marino’s Hamburg pizza. Nothing else like it anymore. Not living in Middletown any more, I tell people about the food and times ,in Middletown, and no one can relate or understand. So glad I grew up in the best place and time.
October 8, 2019 at 6:34 pm
We were so lucky, weren’t we?!
November 4, 2019 at 8:23 am
I used to get broccoli scacciata for lunch in Middletown Connecticut on Main Street delicious delicious
December 22, 2019 at 12:40 pm
Good memories!
December 27, 2019 at 10:33 pm
It’s so Middletown! I wonder where you went?
April 29, 2020 at 9:50 am
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 11:19 am
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 11:20 am
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 11:29 am
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 11:32 am
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 2:37 pm
[…] was how I learned that it’s not “scactiattia” — it’s scacciata. And that there are many great recipes for it online. In no time at all I was staring at dozens of them on my phone. True, many of them […]
April 29, 2020 at 3:50 pm
What a joy to read! Thank you for transporting me to CT for a few moments. You’ve inspired this CA girl to try something new!
May 12, 2020 at 9:36 pm
Thanks so kindly, Elaine! I hope you enjoy it!
April 29, 2020 at 8:21 pm
I grew up in Haddam, and when we went out for pizza, it was always to Marino’s. I remember their thick crust pizza well, and have preferred that style ever since. I don’t remember having scacciata there, but perhaps I did, since the pizzas I make are kind of like that, but with the cheese on top instead of inside.
May 11, 2020 at 7:14 pm
How cool! I’ll bet you did!
April 30, 2020 at 10:11 am
What if you don’t have a Kitchen Aid mixer?
May 12, 2020 at 9:23 pm
Hi, Sarah. Sorry for the delay! I searched and found lots of pizza dough recipes without a mixer. Unfortunately, I’ve not made any of them, so I can’t vouch for one in particular. But I’d look for one with a good rating and go from there. Like this, for example:
https://www.foodnetwork.com/recipes/basic-pizza-dough-by-hand-method-3645254
Or, you can often buy dough in the supermarket or from your favorite pizza place. Hope it works out!
April 30, 2020 at 1:47 pm
You might be interested in this NY Times article: https://www.nytimes.com/2020/04/29/opinion/coronavirus-pizza-scacciata.html
May 11, 2020 at 7:16 pm
Thank you very much! We made the bigtime!!!
August 27, 2020 at 2:43 pm
I come from and live in Middletown now. My mom and dad used to go to Marino’s when they were dating and got to know the family well. Later, my mom would take us to Marino’s every week. Loved the fresh-baked bread from the brick oven, and the crab sauce. BTW, I found quite by accident to duplicate the taste of Marino’s sauce by adding dill seed to the sauce. 🙂 They used dill seed in the hamburger topping in the hamburger pizza. Yum.
September 18, 2020 at 6:05 am
I didn’t know this! How to make their pizza is one of Middletown’s mysteries. You struck gold right there! Such nice memories.
November 3, 2020 at 11:06 am
In every Italian restaurant I go to in Sarasota I ask if they make schiacciata. No one has heard of it. I didn’t realize it was a Middletown thing. My dad owned Amato’s Bake shop, North end of Main Street. I used to pick up sheets of Marino’s pizza and resell it in the store. Also brought pastery from Front St in Hartford. This was back in the 50s and 60s . I graduated MHS in 1953, the good years. I guess I’m going to get out the pots and pans and make it myself.
November 5, 2020 at 2:07 pm
Hi, Joe! What a nice memory! My mom graduated from East Hartford High the same year you did. And she has told me about Front Street and the Isle of Safety when she used to work in Hartford. Small world—you probably know each other. Happy baking to you!
December 17, 2020 at 6:17 pm
I grew up in Portland, CT eating scacciata on Christmas Eve and NO ONE I’ve ever met since I left CT has ever heard of it! Crazy! I’m so glad I found this blog because I want to make a scacciata on Christmas Eve for me and my boyfriend and now it’ll be much easier for me! Thank you!!!
December 21, 2020 at 2:25 pm
I’m so happy you can recreate a happy memory. I hope it’s as good as you remember!
December 24, 2020 at 5:56 pm
Oh my goodness, WHAT A SUCCESS! My boyfriend is freaking out and Ive been instantly transported back to my childhood. Thank you thank you thank you!!!!!!
December 25, 2020 at 10:42 pm
You made my whole week! Thanks for letting me know it worked out. Merry Christmas!!!
February 10, 2021 at 1:32 pm
I’m making mine right now. I lived in Middletown years ago. I c first got hooked on it 40 years ago. I make it exactly like that. I can’t remember the name of the great little restaurant, but it was run by a mother and son. So great.
March 6, 2021 at 9:01 pm
If it was in the north end, it had to be Marino’s!
February 16, 2021 at 10:34 am
Oh my goodness I was looking for scacciata picture to show our chef at pequabuck golf club in Bristol ct and then I came across your post My Mom Angelina Augeri was born in 1914 in Middletown Ct She even worked at Marino’s She made every kind of pizza or scacciata you can imagine
Potatoes/onions spinach/pepperoni broccoli
I can do relate to your article ❤️
February 23, 2021 at 9:27 pm
Middletown is a small world. 😸 Nice to meet you!
March 12, 2021 at 6:02 pm
Moved from Middletown to Highlands, Texas 3 yrs ago. Unsuccessful at finding scacciata anywhere. Think I’ll take a stab at your recipe. Little nostalgic after reading about D & S. Tnks
March 13, 2021 at 7:33 am
Not surprising. It’s hard to find outside of M’town, not to mention Texas! Hoping it brings you a taste of home. ♥️
January 13, 2022 at 12:19 pm
Marino’s is open again! Same delicious meat pizza as B4! Family members opened this past year!!