Frittura di calamari con puntarelle
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Al Gelso D'Oro da Nonna Sceppa · Capaccio Paestum
The story
Frittura di calamari con puntarelle is a traditional Italian dish that harmonizes coastal seafood with bitter, crisp greens. While fried calamari is a staple across many Mediterranean coasts, the inclusion of puntarelle—a specific type of chicory—introduces a sophisticated bitterness that cuts through the richness of the fried elements.
The dish primarily consists of fresh squid, which is lightly coated in a fine batter and deep-fried to a golden crisp. This is served alongside puntarelle, a salad typically dressed with garlic, anchovies, and extra virgin olive oil. A great version of this dish is defined by the sharp textural contrast between the hot, crunchy calamari and the cold, refreshing bite of the chicory.
In the region of Campania, particularly in Capaccio Paestum, this combination serves as a notable culinary highlight. As noted by Francesco Zini, the quality of the dish is best exemplified at Al Gelso D'Oro da Nonna Sceppa, where the freshness of the local catch and the precision of the fry are essential to the experience.
While puntarelle is most traditionally associated with the culinary heritage of Lazio, its pairing with fried seafood represents a regional variation that bridges the bitter vegetable traditions of Central Italy with the seafood-rich culture of the Southern coast. This fusion makes the dish a notable example of Italian regional culinary adaptability.
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Where to eat it
1 place reviewed by YouTube creators.
Capaccio Paestum (1)
What creators say
Highlights from 1 creator review of Frittura di calamari con puntarelle.
Gel Sodoro da Nonna Sheppa, located in Piana del Sele, Pestum, is a traditional restaurant that excels in showcasing the finest local ingredients, particularly seafood. Despite initial reservations about the ambiance, the dining experience proved to be exceptional. The menu offers a wide array of dishes, with a strong emphasis on fresh fish. Standout dishes included the incredibly fresh Freselle with tomatoes and basil, the creamy Eggplant Croquettes, and the perfectly prepared Baby Artichokes. The Linguine with Lobster was a rich and decadent pasta dish, while the Ravioli with Buffalo Ricotta were delicate and flavorful. The main courses, such as the Sea Bream with Artichokes and the Fried Calamari, were executed with precision. The tableside preparation of the Sole Mugnaia added a touch of elegance. Overall, the restaurant delivers a high-quality culinary experience rooted in tradition and excellent ingredients.