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In the heart of the Abruzzo, Lazio and Molise National Park, the small village of Civitella Alfedena preserves an ancient tradition of slow gestures, sharing and the scent of celebration: the Scurpella. It is not just a fried dessert, but a true symbol of community and prosperity.
According to tradition, the women of the village spent the whole night preparing the leavened dough, passing the recipe down from generation to generation. The scurpelle were then offered on the most important occasions in life — baptisms, engagements and weddings — as a wish for abundance and happiness. Even today, during the second week of August, the village celebrates the Festa della Scurpella: long golden shapes are carried in procession on sticks and baskets, transforming the streets into a popular festival that reveals the most authentic soul of Abruzzo.
Ingredients
yeast
flour
eggs
salt
pepper
aniseed
oil
Process
Let’s start by dissolving the yeast. Put the flour in a large bowl and add the water with the melted yeast. We also add the other ingredients and knead until a homogeneous mixture is obtained. Let rise for eight hours, then give the traditional form and fry it.
Photo di Romano Visci
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