'Mpanate

Hailing from Sicily, ‘mpanate is a savory pie that has been traditionally prepared in the provinces of Catania, Syracuse, and Ragusa. Made with the same dough as focaccia (an Italian flatbread), the pie typically consists of two dough disks that encase a filling of savory ingredients such as chunks of meat, potatoes, fish, seafood, vegetables, leafy greens, olives, and cheese.

Although it usually has a round shape, ‘mpanate can sometimes also take on the shape of a scaccia or a calzone. Around Easter, people in Ragusa prepare a special ‘mpanate filled with very young lamb meat called ‘mpanate ri agnieddu, which is traditionally enjoyed for Easter Sunday lunch.