Supplì Day, the event dedicated to the fried symbol of Rome is back

Supplì Day, the event dedicated to the fried symbol of Rome is back
Supplì Day, the event dedicated to the fried symbol of Rome is back

In Parco Labia, in the Serpentara area, the Supplì Day arrives, the feast dedicated to the fried symbol of Rome. On Sunday 25th July it will be possible to taste many versions of this king of Roman cuisine, from the most classic to the most creative. The event will be held from 6pm to midnight on Sunday 25 July.

A Labia Park, Serpentara area, arrives on Supplì Day, the feast dedicated to the fried symbol of Roma. On Sunday 25th July it will be possible to taste many versions of this king of Roman cuisine, from the most classic to the most creative. There will be the classic tomato and mozzarella, cacio e pepe, supplì all’Amatriciana, the one alla Carbonara, alla Norma, alla ‘Nduja di Spilinga, Ragù di scottona, the Profumo di bosco.

The event will be held from 6pm to midnight on Sunday 25 July. From 9.00 pm the film RATATOUILLE, a masterpiece of graphic animation of the 2000s, strictly Disney, will be screened. Admission will be free. You enter from Largo Fausta Labia.

The historical recipe of supplì

In her ‘Talisman of happiness’ Ada Boni, one of the first to write about supplì, describes them as follows: “They are cooked and seasoned rice croquettes, tied with eggs, which are filled with pieces of meat in sauce and diced mozzarella, then turn over the breadcrumbs and fried “.

He then adds: “The use of diced mozzarella is customary, and it is also nice because opening the supplì forms a long string of cheese. This is why the Romans call them” supplì on the phone “.

These are the ingredients, according to Boni:

“For 6 people: Rice, g. 400 – Wet sauce – Butter – Grated Parmesan cheese – Eggs, 2 – Filling: chicken giblets, dried mushrooms, ham, mashed meat, mozzarella – Breadcrumbs – Oil or lard for frying.

This preparation must be carried out with care and attention and will give excellent results, being particularly tasty and well accepted by both young and old diners “.

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