On a cold winter afternoon, when the icy wind makes its presence felt and the days grow shorter, scrippelle "mbusse" become a true warm refuge for the palate. This Abruzzese specialty, which originates from a peasant tradition, consists of very thin crepes made with just a few essential ingredients: fresh eggs and flour, which come together to create a delicate batter, cooked in a pan greased with lard. The magic happens when these crepes are immersed in a rich hot broth, creating a dish that warms not only the body but also the soul. Perfect for a family Sunday lunch, scrippelle "mbusse" can be served as a main dish, accompanied by seasonal vegetables or typical cheeses. Their versatility and authentic flavor tell of the simplicity and goodness of Abruzzese cuisine, making them a must for anyone wishing to savor tradition in every spoonful.

In a bowl, beat the eggs, slowly incorporate the flour until you have a smooth batter, and dilute everything with six glasses of water. Grease a pan (about 25 cm wide) with a piece of lard and let it heat well, then pour in half a ladle of the batter; you will obtain, over low heat, a very thin scrippella, almost transparent (otherwise reduce the amount), flip it halfway through cooking and repeat the process until the batter is finished. Place the scrippelle separately on a table so they can dry. Meanwhile, prepare the broth. One by one, spread out the scrippelle, fill them with cheese and a pinch of cinnamon, roll them up tightly, place them in a deep dish 7-8 at a time, pour in very hot broth, sprinkle with grated cheese, and serve.