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Scarpelle (scrpell, scarpell, pizzel)

SCARPELLE (SCRPELL, SCARPELL, PIZZEL)



Production area
The whole region

The product’s features
Lengthened or rounded leavened dough, fried in extra virgin olive oil

Methods of manufacturing
Knead flour, water, salt and natural yeast through the same process for bread manufacturing.
Make the kneading lengthened or rounded and fry it in a pan with much extra virgin olive oil

Materials and tools
Use a pastry board and a pan

Proofs of traditionalism
Bibliographic references
Libro dell’esito quotidiano per cibari (1750) envelope 15 file 207.
Festivities, festivals, exhibitions, etc.
St. Giuseppe feast, Christmas.

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise†


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