Italy: The cultural evolution of the ‘scarpetta’ tradition

The Italian culinary tradition of ‘fare la scarpetta’—using a piece of bread to wipe remaining sauce from a plate—has evolved from a potentially impolite gesture into a widely accepted expression of culinary enjoyment.

Historically, the practice was often viewed as unrefined in bourgeois circles, where touching food with fingers or using bread to clean a plate was considered poor etiquette. Regional customs varied significantly; for instance, in Turin, children might be reprimanded for the habit, whereas in other areas, finishing a meal completely was seen as a sign of appreciation. In Calabria, bread held a particularly central role in the meal structure.

Etymologically, the term literally translates to ‘making the little shoe.’ While some suggest the name refers to the shape of the bread, food historian Luca Cesari proposes a linguistic connection to a ‘small walk,’ describing the bread taking its final lap across the plate. This theory is supported by records dating back to 1871. In the latter half of the 20th century, the practice gained social respectability alongside a broader appreciation for simple Italian cuisine and the value of avoiding food waste.