Fish and seafood

Scapece gallipolina

Scapece gallipolina: fried small fish and breadcrumbs, turned gold by saffron

In Gallipoli, tiny Ionian fish go from the frying pan into chestnut tubs, buried layer after layer under durum-wheat breadcrumbs. Saffron vinegar is then poured over, and within a day or two it colours and seasons everything. A traditional agri-food product (PAT) whose recipe the town's scapeciari pass down through the generations.

• A vivid lemon yellow, carried by saffron into both the vinegar and the crumbs
• Clear layers of fish and bread, firm and soaked through with marinade
• Fried seafood, a sharp vinegar edge and a saffron perfume, with bread binding it all

How to enjoy it. It is eaten just as it comes, fish, bread and marinade together, the way Gallipoli serves it at its feasts. Keep it in the fridge and refresh it with a splash of fresh vinegar before serving.

Production areas

Apulia

Season

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