Sciusceddu () is a

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food a ...

prepared using

meatball A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, egg (food), eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are ...

s and broken eggs as primary ingredients, served as a traditional

Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...

dish in

Messina Messina (, also , ) is a harbour city and the capital of the Italian Metropolitan City of Messina. It is the third largest city on the island of Sicily, and the 13th largest city in Italy, with a population of more than 219,000 inhabitants in ...

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

. Additional ingredients used include

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

caciocavallo Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to t ...

and

ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...

cheeses, parsley, salt and pepper. It can be prepared in a similar style to

egg drop soup Egg drop soup ( zh , t= , p=Dànhuātāng , lit=egg flower soup ) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The soup ...

Etymology

Juscellum Jusselle was an ancient broth-based soup dish prepared using grated bread, eggs, sage and saffron. The ingredients were all boiled together in the broth. Origin The dish is believed to have originated from the dish in Ancient Roman cuisine, which ...

'', the

Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...

word from which the Sicilian name is based upon, was a dish in

Ancient Roman cuisine The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans t ...

which was included in ''

Apicius ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...

'', a Roman recipe book that is believed to have been written in the late 4th or early 5th century.

Notes

References

{{reflist, refs= {{cite book , last=Coria , first=G. , last2=Cipolla , first2=G. , title=Sicily: Culinary Crossroads , publisher=Oronzo Editions , series=Italy's food culture , year=2008 , isbn=978-88-7021-745-2 , url=https://books.google.com/books?id=Lm1YAAAAYAAJ&q=Sciusceddu&dq=Sciusceddu&hl=en&sa=X&ved=0ahUKEwiluu7WzuTMAhVr5IMKHXS3DScQ6AEIJjAB , accessdate=May 18, 2016 , page=37 {{paywall {{cite web , title=A Pumped-Up Italian Egg Drop Soup , website=

The Huffington Post ''HuffPost'' (formerly ''The Huffington Post'' until 2017 and sometimes abbreviated ''HuffPo'') is an American progressive news website, with localized and international editions. The site offers news, satire, blogs, and original content, and ...

, author=Lania, Franco , date=May 10, 2016 , url=http://www.huffingtonpost.com/franco-lania/a-pumped-up-italian-egg-drop-soup_b_9862764.html , accessdate=May 18, 2016 {{cite web , url=https://books.google.com/books?id=FVc_AQAAIAAJ&q=Sciusceddu&dq=Sciusceddu&hl=en&sa=X&ved=0ahUKEwj-wsy-0eTMAhVl9YMKHY8CARAQ6AEISDAG , title=Italian Americana , work=Volumes 26-27 , date=2008 , accessdate=18 May 2016 , pages=238 {{cite book , last=Way , first=A. , title=Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens. A. Way , series=Camden soc , issue=v. 1 , year=1843 , url=https://books.google.com/books?id=G_0UAAAAQAAJ&pg=PA268 , language=la , accessdate=May 18, 2016 , page=268 Italian soups Cuisine of Sicily Cuisine of Messina Soups

Etymology

See also

Notes

References