Sunday, August 26, 2007

La Scapece

I circled the local fiesta infinitely until I found a “food discovery”. Behold "La Scapece", a Southern Italian version of Spanish "escabeche" made with respect to Arabic traditions of conservation and spice. It consists of small whole fish (not specified) first dusted with flour and fried. The fried whole fishes are then layered with Aceto (Vinegar, white or red), Saffron (Zafferano) and pulsated fresh bread! Its weighed on traditional scales and is profusely yellow and tangy. Im comforted by my find…

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