Oil Scrippelletti are humble fritters, made with a soft batter and used in Abruzzo as bread substitutes, to accompany ham and pecorino cheese for a snack, or sweetened with ricotta and sugar

Also known as scrippelle, they are made of water, flour, and olive oil, and are yeast-free.

Some associate them with “rivotiche” or “ribalte,” but they are made without eggs or with a minimal amount, as tradition in Faieto dictates.

They were considered the “bread of the poor” due to their simplicity and ability to replace bread in difficult times.

In rural tradition, they were often consumed as “sdijuno,” the hearty mid-morning Abruzzese savory breakfast, a substantial meal during work breaks in the fields or woods, particularly common among the woodcutters of Faieto.

Attention!

Oil scrippelletti are NOT the scrippelle ‘mbusse, which are thin crepes immersed in a light broth of chicken or turkey after being sprinkled with parmesan or aged Abruzzese pecorino cheese and rolled up.

NOT even the sweet scrippellette, which are yeasted fried fritters served with sugar.

My two versions of oil scrippelletti are gluten-free, with cherry tomatoes and burrata, and with pecorino and cooked ham.