Sciusceddu

Sciusceddu is a traditional Sicilian dish from the city of Messina, made with small meatballs simmered in broth, topped with a mixture of eggs, ricotta, and caciocavallo, then baked in the oven until golden brown. This rich, comforting dish is full of different textures and flavors, from the hot liquid broth and tasty meatballs to the creamy topping and a strong caciocavallo finish.

Sciusceddu is rarely served in restaurants because it is more of a home-cooked dish that is traditionally served on Easter, but fortunately, it is too delicous to be reserved only for one day of the year. It is best enjoyed hot, served with slices of fresh bread on the side.