SCARPINÒCC DI PARRE

The name scarpinòcc comes from the traditional canvas shoes (“scarpe” in Italian) wore by shepherds. The presence of these warm and odd “shoes” outside a mountain hut used to mean that a shepherd was staying there, along with milk, butter and cheese, the ingredients required to prepare this simple yet delicious meal.

In fact, the scarpinòcc were invented in the mountain, more precisely in the village of Parre – Seriana Valley -, a crossing point for many transhumance routes.

An ancient recipe from Bergamo for a cheese-pie with wild herbs is the first evidence of the existence of scarpinòcc, as it was called scarpassa or scarpaza: in fact, it is possible that the pie’s name was so similar to scarpinòcc because of the use of the same ingredients.

Scarpinòcc have always been considered a perfect dish for celebrations and weddings. Its main characteristic meat-free filling: meat is replaced by bread crumbs, grated cheese, eggs, butter and a little bit of raisins. Do you know how they used to be prepared back in the days? They were poured into a “cadì”, a copper bowl (now made of terracotta or ceramics) and seasoned with plenty of cheese and butter cooked with sage leaves.