Timballo di Scrippelle alla Teramana
Abruzzo — Teramo province, festive tradition
Baked pasta timbale from Teramo using 'scrippelle' — paper-thin crêpes made with eggs, flour, and water, fried in butter, then layered in a deep dish with ragù, meatballs, hard-boiled eggs, peas, and mozzarella. The scrippelle replace pasta sheets in this preparation, creating a lighter, more delicate structure than a pasta timbale. The dish is sealed with a top layer of scrippelle brushed with butter and baked until golden. The timballo can be unmoulded (formal) or served directly from the dish (everyday version). One of Abruzzo's most celebratory preparations.