July 12, 2012 / Food & Wine
The Sannio, Campania
Scauratielli or scauratieddi is a traditional dessert recipe that is a favorite among both children and adults in the Campanian countryside. For example, you’ll be hard pressed to see Antonietta with anything but a smile on her face as she prepares any regional dish or delicacy in general, and this recipe specifically.

Ingredients for 10 people:
½ liter of water
500 gr. of flour (This recipe can be made with more or less flour and water as long as they are used in equal amounts)
a pinch of salt
½ glass of Marsala, port or strong wine
1 clove
1 stick of cinnamon
Grated rinds of ½ lemon and 1 orange
40 gr of sugar (optional)

Place all the liquid ingredients, sugar, citrus rinds, clove and cinnamon in a pan and bring to a boil for 2-3 minutes in order to release all the flavors. Remove from the heat and slowly add the flour and salt, mix lightly and turn onto a wooden board. Mash out any lumps with a fork or pestle and then kneed the dough until soft.

Take a small amount of pastry and roll into lengths of 10cm (about 4 inches) and 1cm (½ inch) in diameter. You might want to moisten your hands with a little oil to keep the dough from sticking to them. Shape into the traditional form, like a ribbon twisted upon itself once into a loop.

Fill a deep pan with oil and bring it up to temperature. Deep fry the scauratielli for 2-3 minutes and drain well on paper towels.

Fill a separate bowl with a mixture of sugar and cinnamon powder. Dip the hot pastry into this mixture and serve on a bed of lemon leaves… or with Tiramisú and pie!

Barbara Goldfield

by Barbara Goldfield

Owner of “Savour The Sannio”,, a travel consultancy for central and southern Italy.

12 Responses to “Scauratielli”

  1. I live in America but was raised Italian. Now that I’m older, many of the people and cooking experiences in my life are memories.
    This article/recipe sent me back to heaven for a moment. I could see my Nonna and I cooking/enjoying some Scauratielli. Thanks for the memories and the recipe. Loved the photos.

  2. Barbara, As Italians go so do the recipes. My family has roots in Ravenna, Florence and Campania… when I was a child there was always talk about the spicy south and the sweet mix of the north, food and relationships included. I love baking and cooking but it’s not quite the same as I dearly miss my pioneers of the kitchen. Their humor, their knowledge and most of all their love.

  3. Oh wow! Talk about mouth-watering. Am off to my store now to pick up the ingredients. While in North Italy this past Spring I came across nothing like this delectable treat – so your recipe will travel with me when I return this Fall. Thank you Barbara. (I think it may be your same link that also posted (elsewhere) a magical 19-second clip of a young boy throwing a ball for his dog on a small town street – while the church bell intones. Wish I knew where that was; would like to visit the town.)

    • Barbara Goldfield

      Hi Dave. About the video: the little boy’s name is Claudio and he’s throwing the ball for my dog Sabra to fetch, located along the ‘panoramica’ of the ancient town of S. Agata dei Goti (province of Benevento). So glad you enjoyed it!

  4. Bob Siefker

    I have never had these, but I think I’m going to correct that deficiency in my Italian culinary adventures! I’m with Dave! See you at the store!

  5. Giuseppe Spano
    Giuseppe Spano

    Wonderful Napoletani treats ,of course each region has similar treats some with potato ,some with yeast all great to eat and very, very italian sweets

  6. Anne Robichaud

    Che bonta’! Never have even heard of this dish- ah, this bellissima Italia, “land of the endless discoveries”…. Thanks for sharing yet another wonder, Barbara

  7. Teresa

    As the German army retreated northward up La Penisola, they stole or destroyed all foodstuffs they could find. In Mom’s hometown, Aquino, a strategically important spot on the “Hitler Line,” this left the local citizenry with flour and small amounts of salt and leavening. Citrus, sugar and cinnamon were not to be found for some time. Still, they had to eat to survive and so mixed flour, water, salt (if it could be found) and leavening to fry in whatever fat was available. The product could be light and fluffy or slightly gummy depending on the cooking temperature (deep frying was not possible due to the insufficiency of cooking oils/fats). The stuff was also pretty bland.
    Oddly enough, years later, Mom got the occasional craving for the stuff and would make it and share it with my sister and me. With time, we began to prepare it for ourselves and consider it a treat.
    We’ve never had a name for it besides “World War II bread.”
    Now we’ll have to try preparing it with the citrus rind, marsala, sugar, and cinnamon and calling it by its proper name.
    Thanks for the recipe.
    p.s. this is the kind of thing that ought to be published in an Italian Notebook cookbook. These recipes are not often found in most Italian cookbooks.

  8. Barbara Foderaro Palmer

    Thank you! This recipe brings to mind a cookie that my Calabrian Grandmother used to make at Christmas time! She called them “wine cookies” and they were dipped in honey after frying. I would love to have this recipe!

  9. Marla Paolino Fellerhoff

    My mother and grandmother still make a similar recipe. As Barbara mentioned above, they call them wine cookies and they are dipped in honey after frying.


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