Scapece gallipolina the dish that tells Gallipoli

What is scapece gallipolina?

Scapece gallipolina is one of the most famous traditional dishes of Gallipoli, in Puglia. It is an ancient recipe made with fried fish marinated in vinegar, saffron, and breadcrumbs. Its intense yellow color makes it immediately recognizable, and its flavor is unmistakable: strong, acidic, and rich in history.

What is the origin of scapece gallipolina?

The term "scapece" probably derives from the Spanish word escabeche, which indicates a technique for preserving food in vinegar. This dish was prepared by Gallipoli fishermen to preserve fish for longer during long sea voyages.

Where can you eat scapece in Gallipoli?

You can taste the traditional scapece of Gallipoli at summer festivals, during patronal feasts, or in typical restaurants in the historic center. The village fair kiosks are ideal places to experience the authentic flavor, but some trattorias also offer it year-round.

What are the ingredients of the original scapece gallipolina?

The main ingredients of scapece gallipolina are: fried fish (zerri or boghe), white wine vinegar, saffron, breadcrumbs, garlic (optional), and extra virgin olive oil. The combination of vinegar and saffron gives scapece its characteristic taste and intense yellow color.

How is scapece gallipolina prepared?

The fish is first fried in hot oil, then layered in large wooden containers called calette. Between each layer, a mixture of breadcrumbs, saffron, and vinegar is added, which penetrates the fish and preserves it for a long time.

When is scapece eaten in Gallipoli?

Scapece is mainly enjoyed in summer during festivals and popular feasts. It is very present at the Fiera di Sant'Agata and the Festa della Madonna del Canneto. It is easy to find it between July and September in the typical markets of the historic center or at seaside fairs.

How can you recognize scapece gallipolina?

The distinctive feature of scapece is its bright yellow color, due to saffron. This color immediately evokes summer, sun, and the traditions of Salento. It is often served cold on paper plates, ready to be enjoyed while strolling through the streets of Gallipoli.

What is the flavor of scapece gallipolina?

Scapece has a strong and particular flavor, with an acidic note from the vinegar and a spicy aftertaste from the saffron. It is a strong taste, not for everyone, but loved by those seeking authentic culinary experiences different from the usual.

Is scapece suitable for children or those with dietary needs?

Being fried and marinated with vinegar and breadcrumbs, scapece is not suitable for those on a gluten-free diet or those who cannot tolerate acidity. However, some restaurants offer lighter or modern variations suitable for those with more delicate tastes.

How is scapece gallipolina preserved?

Thanks to its preparation, scapece can be stored outside the fridge for several days, even in summer. Traditionally, it was preserved in calette, large wooden containers that kept its flavor and texture intact.

Why is scapece a symbol of Gallipoli?

Scapece is much more than a dish: it is a symbol of the maritime culture of Gallipoli. It tells the story of fishermen, local traditions, and the simple life connected to the sea. Eating scapece means savoring a piece of history and feeling part of Salento life.

What to drink with scapece gallipolina?

Scapece pairs well with a fresh white wine from Salento, such as Verdeca or Fiano, which enhance its flavors. A rustic bread pairing is also excellent, to accompany the marinade and fully enjoy every bite.

Why do tourists love Gallipoli's scapece?

Tourists seeking authentic experiences and typical gastronomy find scapece a fascinating discovery. It is one of the must-try traditional dishes of Gallipoli, perfect for those who want to go beyond the usual cuisine and discover the true flavors of Salento.