When talking about Parresi traditions, the first thing that comes to mind is the quintessential dish whose origin is lost in the mists of time. It’s a particular type of ravioli, called “Scarpinòcc” due to their shape, resembling the cloth shoes that the women of the village used to sew for their children and grandchildren. Scarpinòcc are made of flour, water and eggs, with a filling of breadcrumbs, eggs, Grana cheese (which over time replaced “motel”, the mountain cheese so old that it can only be grated) and spices, all seasoned with melted butter, sage and Grana cheese.
This sets them apart from classic ravioli both in terms of the sauce and the filling, as they contain no meat. Once considered a luxury lunch, Scarpinòcc were prepared only for special occasions, such as the celebration of the village’s patron saint, Saint Peter, or for weddings, given the precarious economic conditions of many people. Today, it is easy to find them on our tables every day of the year, with it being customary for the women of the village to prepare them regularly in their own kitchens.
The recipe
Ingredients pasta and allergens: Soft wheat flour type 00, butter, milk, eggs.
Filling: Parmigiano Reggiano cheese, breadcrumbs, milk, eggs, butter, parsley, salt, flavouring. Dusting of corn flour.
Store at +4° C max. Shelf life: 5 days in the refrigerator.”
