Traditional

recipes of
Termoli

By Anna Sorressa
and Andrea Moffa

situated
on the
Adriatic
coast. It
belongs to
one of the
smallest

Here
some
pictures

And here three of

our typical recipes:
- The fishs soup
- The scescille
- The cicerchiata

Fishs soupZuppa
di pesce

Ingredients:

.2 kg of fish soup
(scorpion fish, big
heads, cicadas, shrimp,
small cod mullet, sea
bream, squid)
.mussels and clams at
will
.800 g mature
tomatoes
.1.5 dl of extra virgin

-Pour the oil in a clay pot;

add the tomatoes, washed,
peeled and filleted, garlic
-Cook
for
about
privateall
oftogether
the shirt,
finely
15
minutes.
chopped
parsley
and
-Cover
the
bottom
of pepper
choppedclay
intopot,
strips.
another
low and
wide, with a ladle of tomato
already prepared

-On it, align the fish cleaned

and washed accurately: you
start with the cicadas and the
shrimp, continue with scorpion
fish
andoff
big
heads; pour a ladle
-Finish
with
of
tomato
and continue with
squid,
mussels
the
the small cod and
andmullet,
clams; add
the bream.
remaining
sea
tomato,
cover
-When cooked, sprinkle with
the pan and
chopped parsley and serve the
cook over low
soup piping hot, accompanied

The

scescill
The scescille is a
verye
simple dish of

Molise coast. Also

known as "pallott cac
and ov" meatballs with

Ingredient
sFor sciscillo:
:

.300g of bread crumbs

.50g of cheese rigatino
.60g Parmesan
For the
.parsley q.s. (Optional)
sauce:
.3 eggs (if they are small 4)
.350g
tomatoes
.onion

-Let us first make a simple

sauce frying the onion
with 2 spoons of olive oil
extra virgin and then the
tomatoes pouring
previously boiled and
private skin and seeds.
-Season with salt and
cook 15 min.
-We prepare our sciscilli

The

cicerchiata
The cicerchiata it
is a specialty
prepared over
the Christmas

Ingredients
:

. 500g Honey
.100 g almonds,
peeled and filleted
.50 g candied fruit
.30 g Extra virgin
olive oil
.A piece lemon rind
.flour
.2 spoons liqueur

-Beat the eggs with the

grated rind of lemon, olive
oil and liquor. When all the
ingredients are well
amalgamated, add the flour,
just the right amount for a
-Fry
the
paste
soft.
balls
of
-Obtained
from the paste
dough
in hot
some long
sticks and cut
oil
and
drain
them
into
small pieces of

-Heat up the honey in a

large pot and let it slightly
brown, then remove the
pan
fromwith
the extra
heat and
-Grease
virgin
incorporated
almonds,
olive oil a ringthe
mold
and
candied
fruit
and leveling.
balls of
-Allow
the
pour
the
mixture
fried
pastry.
mixture
to
cool and
congeal
well, then