This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play



In Parma, a city that has always been in love with things French, they sell crêpes on the street.

Everywhere else, the Italians prefer to turn them into stuffed oven dishes, not only dessert crêpes, but starter dishes called crespelle ripiene, or fazzoletti ('handkerchiefs') di crespelle, or fagottini di crespelle. Inside these, you might find prosciutto, scampi, mushrooms, ricotta and spinach, etc.

Some recipes make cannelloni with crêpes instead of pasta.

In the Abruzzo, are called scripelle, and sometimes served in broth: scripelle 'mbusse.

Text © Dana Facaros and Michael Pauls

Images by: kochtopf