Zucchina alla Scapece

Zucchina alla Scapece is a traditional Italian antipasto originating from the Campania region, particularly the Amalfi Coast and the island of Ischia. The dish features thinly sliced zucchini that is lightly fried, then marinated in a mixture of white wine vinegar, fresh mint, garlic, and olive oil. The name "scapece" derives from the Spanish *escabeche*, a method of pickling and preserving fish or vegetables that spread across the Mediterranean during the Spanish domination of Southern Italy.

A great version of Zucchina alla Scapece balances the tender-yet-crisp texture of the fried zucchini with a bright, herbaceous marinade. The zucchini should be salted beforehand to draw out excess moisture, ensuring it remains firm after frying. The marinade must be assertive but not overpowering, with fresh mint providing a cool contrast to the sharp vinegar. The dish is typically served at room temperature, allowing the flavors to meld for at least a few hours.

At **Tenerumi** in Vulcanello, Italy, the dish is highlighted in the feature *Cosa mangiamo oggi?*, where it is praised for its simplicity and the quality of local ingredients. Regional variations exist: on the Amalfi Coast, some cooks add a pinch of chili flakes for heat, while in Ischia, the marinade may include lemon zest or oregano. The dish is a staple of summer tables, often served alongside grilled fish or as part of a shared antipasto spread.