Sciusceddu

Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients,^[1][2] served as a traditional Easter dish in the city of Messina.^[1] Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper.^[3] It can be prepared in a similar style to egg drop soup.^[3]

Etymology

Juscellum, the Latin word from which the Sicilian name is based upon,^{[lower-alpha 1]} was a dish in ancient Roman cuisine which was included in Apicius,^[4] a Roman recipe book that is believed to have been written in the late 4th or early 5th century.

See also

• Italy portal
• Food portal

• List of Italian soups

Notes

1. "In sciusceddu, a soup with meatballs and broken eggs, we learn that the Sicilian name of this dish has its roots in Latin, juscellum."^[2]

References

1. Coria, G.; Cipolla, G. (2008). Sicily: Culinary Crossroads. Italy's food culture. Oronzo Editions. p. 37. ISBN 978-88-7021-745-2. Retrieved May 18, 2016. (subscription required)
2. "Italian Americana". Volumes 26-27. 2008. p. 238. Retrieved 18 May 2016.
3. Lania, Franco (May 10, 2016). "A Pumped-Up Italian Egg Drop Soup". The Huffington Post. Retrieved May 18, 2016.
4. Way, A. (1843). Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way. Camden soc (in Latin). p. 268. Retrieved May 18, 2016.