This dish is deeply rooted in the religious culture of Naples. The name comes from the Catholic concept of “purgatory,” where the white egg whites represent souls struggling to be purified while immersed in a fiery, bubbling tomato sauce. It was historically a “cucina povera” (peasant food) dish, designed to turn a few basic pantry staples like old tomatoes and eggs into a filling, theatrical, and deeply comforting meal.