‘Scorpelle’, ‘scurpelle’, ’scarpelle’, ‘pizzelle’. So many ways to define delicious sugar-coated fried donuts. A unique delicacy, typical of the carnival in Molise.

They may recall the ‘graffe’, the Neapolitan ‘zeppole’ or other typical Carnival fried desserts (called with different names depending on the region of origin) but the Molise ‘scorpelle’ are different. They are a cornerstone of traditional Molise cuisine (they appear on the list of traditional agricultural food products recognized by the Ministry of Agricultural, Food and Forestry Policies).
A recipe of the peasant tradition, which is renewed every year during the Carnival period.

They are a sort of small donuts of leavened dough, which are fried and then covered with sugar. The dough is based on flour, eggs, sugar, oil (or butter), milk and yeast, but the variations of the recipe are many, according to the villages and families.
An extraordinary delicacy.

Brunella Muttillo