The Scurpella, a dessert of fried leavened dough, is a symbol of abundance. Tradition has it that it was prepared by the women of the village, who keep the ancient recipe and work a whole night preparing the dough. The Scurpella is offered in large quantities during special occasions of civitellese life, such as baptisms, engagements, weddings and is the protagonist of the Festa della Scurpella, celebrated during the second week of August, during which the women of the village carry their creations on sticks and in baskets.
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
