Teramo province, Abruzzo. Scrippelle 'mbusse are specific to the Teramo food tradition — one of the most localised of all Italian regional first courses, with documentation going back to at least the 18th century.
Scrippelle 'mbusse — 'soaked crêpes' — is the Abruzzese first course unique to Teramo province: thin egg crêpes dusted with Pecorino and rolled tightly, then served 3-4 per bowl submerged in a rich capon or chicken broth. It combines the delicacy of a crêpe with the restorative depth of a long-simmered poultry broth. The soaking ('mbusse means immersed/wet in Teramano dialect) creates a pasta substitute of extraordinary tenderness.
The broth must carry the dish — a flat stock produces a flat result. With a properly made capon broth — golden, clear, rich — the soaked crêpe rolls absorb flavour while releasing Pecorino into the liquid. The result is extraordinarily gentle and subtle: a dish of elegant restraint.
The scrippelle are made from a thin batter of eggs, flour, and water (no milk) — slightly thinner than a crêpe batter. Cook in a lightly oiled pan into rounds about 15cm in diameter. While still warm, dust the interior surface with finely grated Pecorino di Fossa or standard Pecorino, and roll tightly into a cylinder. Place 3-4 cylinders in each bowl and ladle boiling capon broth over to cover. The broth must be of the highest quality — this is a dish where the broth quality is everything. Serve immediately, before the crêpes fully soften.
Scrippelle 'mbusse are a dish of Teramo province specifically — other Abruzzese towns use different first courses. The capon stock should be very clear (pass through a fine-mesh strainer), well-seasoned, and served near-boiling. The Pecorino inside each roll melts into the broth as it soaks, creating a subtle cheese flavour in the liquid. The dish is a study in textural contrast: the soft, yielding crêpe and the clear, hot broth.
Using commercial stock — the broth quality defines the dish; only long-simmered capon or hen stock works. Making scrippelle too thick — they should be paper-thin, not omelette-thickness. Not rolling while warm — cold crêpes tear when rolled. Over-soaking in the broth — serve immediately; the crêpes should be just softened, not dissolved.
Slow Food Editore, Abruzzo in Cucina; Oretta Zanini de Vita, Encyclopedia of Pasta