Scrippelle is a traditional dish from the Abruzzo region in Italy. It is a type of crepe that is typically rolled up and served in a broth or sauce. One specific variation of this dish is called Scrippelle teramane, which is named after the town of Teramo in Abruzzo.
The history of Scrippelle dates back to ancient times, with some sources tracing its origins to the Roman era. It is believed that the dish was originally made as a way to use up leftover ingredients, such as flour and eggs. Over time, it became a popular dish in the region and is now considered a traditional specialty.
Scrippelle teramane can be found in various towns and communes in Abruzzo, including Teramo, Atri, and Roseto degli Abruzzi. These towns have their own variations of the dish, with slight differences in the ingredients and preparation methods.
The recipe for Scrippelle teramane typically involves making a thin crepe-like batter using flour, eggs, and milk. The batter is then cooked in a hot skillet to create thin crepes. Once the crepes are cooked, they are rolled up and served in a flavorful broth or sauce, often made with chicken or beef. Some variations of the dish also include a filling, such as cheese or ham.
Scrippelle teramane has been recognized as a traditional agri-food product (PAT) by the Italian government. This recognition ensures that the dish is made according to specific specifications and traditional methods. It also helps to preserve the cultural heritage of the dish and promote its authenticity.
Sources:
1. “Scrippelle teramane” – www.abruzzoturismo.it
2. “Scrippelle teramane: la ricetta originale” – www.gustissimo.it