Zucchine alla Scapece con Cipolle in Agro, Stracciatella Vegana e Chips di Ceci

Zucchine alla Scapece con Cipolle in Agro, Stracciatella Vegana e Chips di Ceci is a contemporary Italian vegan dish reinterpreting the classic *zucchine alla scapece*. The scapece technique—frying vegetables then marinating them in vinegar, often with mint—originates from southern Italy, particularly Campania, and traces back to Spanish *escabeche* and Jewish-Italian culinary traditions. This version layers marinated zucchini with sharp pickled onions (*cipolle in agro*), a creamy vegan stracciatella (typically made from cashews or tofu to mimic the texture of the fresh cheese), and crispy chickpea chips for contrast.

At Agro Lago in Trevignano Romano, Italia, chef Franchino Er Criminale presents this dish as a signature example of plant-based Roman cooking. What distinguishes a great rendition is the balance of textures—tender, tangy zucchini against the silky stracciatella and crunchy chips—and the brightness of the marinade, which should be assertive but not overpowering. Regional variations exist: some chefs substitute zucchini with eggplant or artichokes, while others add fresh mint or basil. The vegan stracciatella may be flavored with nutritional yeast or lactic fermentation to replicate the tang of dairy. The chickpea chips, often seasoned with rosemary or black pepper, provide a gluten-free crunch. This dish exemplifies how traditional techniques can be adapted for modern, animal-free cuisine without sacrificing depth of flavor.