The Scarcedda (or scarcedd) is the gastronomic symbol of Easter in Basilicata, originating from Pomarico in the Matera area, where it is also called the “Pomarico Easter pie”.
Historically, this savory pastry, made with durum wheat semolina flour, water, leavening, oil and fennel seeds, filled with Lucanian sausage, local cheeses and hard-boiled eggs, marked the end of the Lenten fast, celebrated through the generous use of hard-boiled eggs and local cured meats—ingredients that were saved up during the weeks of abstinence.
Its name evokes “release” from sin and rebirth, concepts central to Easter symbolism.
At the heart of the preparation are the hard-boiled eggs, a universal symbol of life and rebirth.
In the past, during Lent it was forbidden to eat eggs; they were therefore accumulated and used abundantly for Easter dishes as a sign of celebration and the end of the fast.
The strictest tradition requires a filling of seven layers — a number with strong religious meaning — made exclusively of eggs, local cheeses and Lucanian sausage, excluding modern variants like ricotta.
In this version, the ancient soul of the recipe meets a contemporary technique: the dough is made with gluten-free flours and sourdough starter, a choice aimed at adding crispness and digestibility.
There is also a sweet version (both Lucanian and Apulian): a shortcrust cookie or a sweet bread (shaped like a ring, dove, or basket) where a hard-boiled egg is placed on the surface and secured with two strips of dough in the form of a cross.
- Difficulty: Difficult
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 5.3 oz fresh gluten-free sourdough starter (refreshed)
- 0.85 cup water (warm)
- 4 cups gluten-free flour mix
- 5.3 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tbsp fennel seeds
- 14 oz toma cheese (or primo sale)
- 5 hard-boiled eggs
- 10.6 oz Lucanian cured sausage
- 1 egg (for brushing)
- to taste black pepper
Tools
- 1 Pan 11 in
Steps
Dissolving: Dissolve the sourdough starter in the warm water together with the honey until it lightly foams.
Dough: Add the gluten-free flour mix and begin to knead. Drizzle in the oil and finally add the salt and fennel seeds.
Proofing: Since this is a gluten-free dough, it will not develop the elastic gluten network, so the rise will be less obvious in volume but is fundamental for digestibility. Let the dough rest in a covered bowl for about 4-6 hours in a warm place.
Assembly: Roll out two disks (base about 12.6-13.4 in to cover the edges of a 11.8 in (30 cm) pan and a top of 11.8 in).Tradition calls for alternating the components to create the famous 7 layers.
Here is how to compose the interior:
Bottom: A layer of cheese slices.
Second: A generous layer of sausage slices.
Third: Hard-boiled eggs cut into wedges or halves, arranged evenly.
Fourth: More sausage.
Fifth: More cheese.
Sixth: More eggs.
Seventh: A final layer of cheese and black pepper.
Sealing: Fold the edges of the base over the top to create a cord (a pizz’t).
Vents: Prick densely with a fork, brush with beaten egg.
Bake in the oven at 356°F for 50 minutes.
Service:
The traditional scarcedda is not eaten hot. It should rest for at least 12 hours (better 24) because the flavors of the sausage and cheese need to “migrate” into the dough.
FAQ (Questions & Answers)
What alternative sausage can I use for Lucanian Scarcedda if I can’t find Lucanian sausage?
If you cannot find the original Lucanian (such as Pezzente or the Stagionata di Cancellara), to stay true to the spirit of the scarcedda you should look for a sausage with three characteristics: coarse grind, presence of wild fennel and a medium curing.
Here are the best alternatives:
Calabrian sausage (sweet or spicy): It is the ideal substitute. It has a similar texture (cut with a knife) and often contains fennel. Choose the “linked” or “curved” variety.
Soppressata from Basilicata (PAT) or from Calabria. If you instead use a northern soppressata (for example Venetian or Tuscan), which is milder and without chili/fennel, add a pinch of fennel seeds between the layers to recall the authentic taste of Pomarico.Is Lucanian Scarcedda the same as pizza chiena?
They are conceptually very similar, but belong to different regional traditions and have some key differences in ingredients and dough.
In Basilicata, the terms “pizza chiena” (or “pizz chiena”) and “scarcedda” are often used interchangeably to indicate the same Easter savory pie. However, if we compare the Lucanian scarcedda with the classic Campanian pizza chiena (Neapolitan or Irpinian), interesting distinctions emerge:
Geographic origin:
Scarcedda: Typical of Basilicata (famous in Pomarico).
Pizza Chiena: A traditional agro-food product of Campania.
Dough:
Scarcedda: Traditionally uses durum wheat semolina, water and often fennel seeds for flavoring.
Pizza Chiena: Usually uses bread dough (00 or 0 flour) enriched with lard (strutto).
Filling:
Scarcedda: Characterized by the use of Lucanian sausage and whole or halved hard-boiled eggs “embedded” in the filling.
Pizza Chiena: The filling is a compact block of beaten eggs that “bind” together a wide variety of cured meats (salame Napoli, prosciutto, pancetta) and cheeses (pecorino, provolone, sometimes ricotta).
Texture:
The Campanian pizza chiena tends to be more “moist” inside thanks to the large amount of beaten eggs that create a kind of rich omelet.
The Lucanian scarcedda is often drier and layered, with the hard-boiled eggs remaining clearly visible when sliced.
