Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a soup in Sicilian cuisine prepared using meatballs and broken eggs as primary ingredients, [1] [2] served as a traditional Easter dish in Messina, Sicily. [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]
Juscellum, the Latin word from which the Sicilian name is based upon, [a] 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.
Sciusceddu (Sicilian: [çʊçˈçɛɖɖʊ]) is a soup in Sicilian cuisine prepared using meatballs and broken eggs as primary ingredients, [1] [2] served as a traditional Easter dish in Messina, Sicily. [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]
Juscellum, the Latin word from which the Sicilian name is based upon, [a] 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.