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  • Scalcione di Cipolla
    Recipe contributed by Julia Scalcione
    Town/Region of Recipe: Matera, Basilicata
    • 4 cups Flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup olive oil
    • 1/4 teaspoon dried yeast
    • 3 tablespoons milk
    • 1/2 cup warm (not over 110 degrees) water


    • 6 Anchovy Filets
    • 2 pounds of onions
    • 1/2 cup tomatoes (canned or fresh)
    • 1/2 cup pitted black olives
    Mix flour salt and sugar. in a separate bowl add yeast, water and milk. Combine the two and mix. Cover with plastic wrap for an hour. Sauté anchovies and onions until soft and cooked with a hint of brown color. Add tomatoes put on the side. Roll dough out and spread in pan. Put onion mixture on top and cover with dough. Cook at 350 degrees for 1 hour.

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