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Scauratielli or scauratieddi is a delicious dessert recipe that is a favorite among children and adults in the Campanian inland. All you need to do is watch Antonietta Rotondo, of the Terre di Conca agriturismo (working farm/culinary center/ongoing organic food extravaganza..yes an Italian Note coming soon). You’ll be hard pressed to see her with anything but a smile on her face as she prepares any regional dish of delicacy in general, and this recipe specifically:

Ingredients for 10 people:
1/2 liter of water
500 gr. 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 1/2 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 fully release the flavours. 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 and 1 cm in diameter. You might want to moisten your hands with a little oil to avoid the dough from sticking. Shape into the characteristic form (the two ends crossing over in the middle to form a loop…see fotos).

Fill a deep pan with oil and bring to a boil. Deep fry the raw 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.

Recipe by Antonietta Rotondo for Terre di Conca

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In the tiny town of S. Agata dei Goti where I live, Bocce is my preferred spectator sport. It is based on the most primitive and mesmerizing of athletic concepts: to aim and hit a target. Every afternoon, as the evenings become longer, from early Spring to mid-Autumn, small groups gather at the covered outdoor alley on the edge of town to spend a few pleasant hours chiding each other and showing off their playing skills. Although the game might look deceptively easy, I have come to admire these men (aged 50 – 90) and their various throwing techniques and the incredible accuracy they achieve.

Also known as ‘skittles’, Bocce is the precursor of modern bowling. Originating in Egypt, the game was first documented in a tomb painting dated 5200 B.C. and shows two boys playing with shiny stones. The game was introduced to Italy by the Greeks in 800 B.C. and the Romans took to it with a passion, introducing the concept of spherical balls, by first using coconuts and eventually carving them from olive wood.

During the 14^th century Bocce was banned in many countries as Europe’s monarchs realized that the game was distracting the population from more serious occupations such as military training. The aristocracy however did not seem to have to obey these laws and it is rumored that Sir Francis Drake refused to stop a game of Bocce while England was being invaded by the Spanish Armada. He is said to have grumbled “First we will finish the game, then we will worry about the Spanish.”

The general gist of the game is that players have two bocce balls each. A smaller ball called a pallino is launched first and contestants attempt to throw each bocce ball as close to it as possible. There are a number of ways to launch the ball: softly to get as near to the pallino without touching it; hard, to whack an adversary’s sphere out of the way; bouncing, to overcome a rival’s placement…

I love to watch as the men gather at the far end of the court after each round, arguing in dialect over whose bocce is closer to the pallino. After a heated discussion a tape measure inevitably appears and the most accurate shot is often only a matter of a few millimeter’s. Then, laughing, they all start another round…

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