Water, flour, and a secret ingredient—perhaps an egg, something else, or simply the essence of a basic recipe served hot. These are the humble, quick-to-make ingredients of a dish designed to “satisfy” hunger in the homes of the Teramo mountains, celebrated during the Sagra della Scrippella all’olio at the end of August by the Proloco of Faieto, a picturesque village in the municipality of Cortino. The process begins with a very thin batter, which spreads beautifully across the bottom of a pan greased with olive oil and cooked for a few minutes on each side. The dish is then seasoned and drizzled with extra virgin olive oil to elevate its flavor and aroma. Fillings range from the traditional—cured meats and peppers—to more gourmet options crafted by local chefs invited to the event, including white truffle sauces, mushrooms, and premium cuts of meat.