▶The Pizza scima is a recipe from Abruzzo. It seems the term “scima” comes from the dialect term “acime,” meaning unleavened. The origin traces back to the numerous Jewish communities present in Abruzzo since the 1600s.
▶Originally, this pizza was made with only 4 ingredients: flour, water, olive oil, and salt. Over time, and especially in certain areas like Lanciano, the water has been replaced with white wine.
▶For cooking, a tool called ‘coppo’ was used: an iron lid placed over the pizza, which was directly on the fireplace embers.
▶The gluten-free version uses rice flour and buckwheat flour.
▶▶It’s eaten as a bread substitute and here is accompanied by Ventricina, a typical Abruzzese salami; the name refers to the “ventre” (stomach of the pig), used to stuff parts of the pig.
It is a sausage made from pork meat, seasoned with salt, spices, and dried red pepper.
⭕On my beechwood cutting board shaped like Abruzzo, a prize won thanks to a contest.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup rice flour
- 1 1/2 cup gluten-free buckwheat flour
- 5 tbsp extra virgin olive oil
- 3/4 cup white wine
- to taste salt
Steps
Combine the flours, add the salt, oil, and white wine.
Knead.
Spread in a round baking pan, draw diamonds with a knife, brush with extra virgin olive oil.
Bake in the oven at 482°F for 25 minutes.
📚Could I forget the Vate Gabriele D’Annunzio, born in Abruzzo?
Therefore, I accompanied it with some of his classics like Il Piacere and Il Fuoco, and Vita di Gabriele D’Annuzio, a work by Piero Chiara dedicated to him.
