As our friend Anne Hudson pointed out when we made these together, every culture has a version of pastry wrapped around a filling, usually developed to eat as food on the run. Think of the Cornish pasty, the Indian samosa, the French crêpe or the Mexican burrito. It’s a great way to use up leftovers such as cooked sausage with onions, roasted vegetables and ricotta or sautéed mushrooms with cheese and thyme. Our favourite flavour while experimenting was smoked cheese with the Cherry Tomato Sauce. Scacce, although available in a couple of shops in Palermo, are not from the same area. They originate in the south-east of the island and are typical of the pretty town of Modica. The recipe makes enough for two long rolls of scacce. We have given the ingredients to make two different fillings. Scacce keep well in a sealed bag in the fridge and are great to take on picnics.