For recipe see Italy Revisited/Recipes/"Fritters"

The traditional way to make scaliddre is to wrap the dough around a big stick and then make its characteristic special shape (which only a few can manage!). To see how this is done visit www.occhiettineri.it/Ricette/cal_scalille.php. Most North American cooks settle for the pretzel shape as it is easier to manage. "Scaliddre" fritters go by various names including: scalille, scaliddri, scalilli and scaligge... Photo: by the contributor.

Back to main list