Capa Santa Gratinata con Maionese della Stessa Capa Santa

Capa Santa Gratinata con Maionese della Stessa Capa Santa is a celebrated seafood dish from Portonovo, Italy, specifically associated with the Adriatic coast of the Marche region. The dish centers on the "capa santa," the local name for the great scallop (*Pecten jacobaeus*), which is prepared in a rich gratin style and served with a mayonnaise made from the scallop’s own coral (the roe).

The origin of this preparation lies in the culinary traditions of Portonovo, where the capa santa is a prized local catch. The dish is a specialty of the venue Marcello a Portonovo, as noted by the food guide *Where The Foodies Go*. A great version is distinguished by the freshness of the scallop, which is typically opened and gratinated with a crust of breadcrumbs, garlic, parsley, and olive oil, preserving the meat’s tender texture. The accompanying mayonnaise, emulsified from the coral, provides a briny, creamy counterpoint that highlights the scallop’s natural sweetness.

Regional variations are minimal, as the dish is closely tied to Portonovo’s identity. However, some preparations may adjust the gratin topping with local herbs or a touch of lemon. The defining feature remains the use of the scallop’s own roe for the mayonnaise, a technique that underscores the nose-to-tail philosophy of Adriatic seafood cookery.