Scrippelle, a soft and fluffy fried sweet with an elongated shape and bright shades of golden brown are an abruzzese Christmas classic. They are also popular as street food during autumn/winter food festivals and live Nativity representations. I (Fabrizio) still have vivid memories of my Nonna Lucia making them on December 13 afternoon to celebrate together with my cousin’s onomastic.
Celli ripieni (“stuffed birds” because of the shape similar to the wings of a bird), in dialect called “cillarichijene” are locally famous also as Tarallucci olio e vino (oil and wine) because the dough is made with extra virgin olive oil, flour and local white wine. In the past, they were very popular during weddings, nowaday they are made all over the year and adults and children love the filling made with grape jam and toasted almonds.
Guided by Mamma Anna Maria and Fabrizio, you’ll learn how to prepare these delicious desserts.
You could also practice some Italian (Mamma Anna Maria doesn’t speak any English, and Fabrizio will translate her instructions) and discover something more about Abruzzo wines.
Learn how to cook these traditional recipes from Abruzzo for yourself or your family and friends, and buon appetito!