Scapece, among the so many typical dishes of Salento tradition, is a dish born just in the Town of Gallipoli, in the mists of time. It was probably born from the need of preserving food as long as possible, in order to have enough supplies. Scapece is a dish made of dish (pupiddhri (small fishes), opette (little size bogues), femminelle (blotched picarels), argentine (smelts), masculari (other kind of blotched picarels) and small size tremule (torpedo fishes)) which, after frying, are let marinate between layers of bread crumbs soaked in vinegar and saffron, within the so called “calette”, that is wooden tubs. Today scapece can be tasted also during local festivals.
