Capesante gratinate: A Starter from Naples' Seafood Cuisine

Naples has been one of the most important port cities on the Mediterranean for centuries. Fish and seafood shaped not only everyday life there, but also the festive cuisine. Capesante gratinate, gratinéed scallops served in their own shells, are among the classic appetizers of Neapolitan cuisine. They are traditionally served as an antipasto and stand as a prime example of the restraint that defines this culinary tradition: few ingredients, clean flavors, and the utmost respect for the produce.

Capesante gratinate: History and Origins

The scallop was considered a prized Neapel delicacy in Neapelfrom early on. More expensive than mussels yet still accessible for special occasions, it found its place on the tables of the urban middle class. The preparation as a gratinéed dish evolved during the 18th and 19th centuries, when French culinary techniques , particularly the practice of broiling with a topping, made their way into everyday southern Italian cooking. Unlike in more northern regions, however, Neapolitan cooks remained sparing with cheese and seasonings so as not to overwhelm the natural flavor of the shellfish.

Between Everyday Life and Celebration

To this day, capesante gratinate are prepared in traditional trattorias as well as private homes. Gratinéed scallops are a fixture of the fish table especially on religious holidays and on the eve of Christmas, the so-called Vigilia di Natale. The dish embodies a quiet elegance that needs no culinary showmanship.