Capasanta Gratinata

Scallop gratin, known in Italy as *capasanta gratinata*, is a classic antipasto from the Abruzzo and Marche coasts, particularly celebrated in the port city of Vasto. The dish features a large, meaty scallop—often the local *Pecten jacobaeus*—nestled in its own shell and topped with a golden, savory crust. The gratin topping typically combines breadcrumbs, garlic, parsley, olive oil, and sometimes a touch of pecorino or lemon zest, which is broiled or baked until crisp while the scallop remains tender and juicy.

A great version is distinguished by the quality of the scallop itself: it must be fresh, sweet, and not overcooked, with the gratin providing a textural contrast rather than overwhelming the delicate seafood. The balance of breadcrumbs, herbs, and oil should form a cohesive, crunchy lid that seals in moisture.

Regional variations exist along the Adriatic coast. In some preparations, a splash of white wine or a pinch of chili flakes is added to the topping, while others incorporate tomato or a light béchamel. At **Da Ferri** in Vasto, as highlighted by the food guide *Where The Foodies Go*, the dish is a signature, showcasing the local tradition of simple, high-quality ingredients. The restaurant’s version is noted for its generous scallop and perfectly browned, aromatic crust, embodying the essence of Abruzzese seafood cookery.