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Similar Ginestrata, Garmugia, Soup alla Canavese, Crescentina, Maccu | ||
as saggi di cucina sciusceddu piatto della tradizione gastronomica messinese
Sciusceddu is a soup in Italian cuisine prepared using meatballs and broken eggs as primary ingredients. It is a traditional Easter dish in Italy. Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper. It can be prepared in a similar style to egg drop soup.
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Etymology
Juscellum is a Latin word from which the Sicilian name of sciusceddu is based upon. Juscellum is a dish in Ancient Roman cuisine, which was included in Apicius, a Roman recipe book that is believed to have been written in the late 4th or early 5th century.
References
Sciusceddu Wikipedia(Text) CC BY-SA