Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
Italy’s famed and varied cuisine is closely linked to each of its 20 regions’ history and topography, and nowhere is this more true (or more varied) than in the largely unsung yet gorgeous region of Abruzzo.
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
Crepes in Broth
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
This new book captures the essence of central Italian food and cooking, with a fascinating introduction to the diverse landscapes, climates, histories and cuisines of Lazio, Campania, Abruzzo, Molise and Sardinia. An in-depth guide to the traditional local ingredients of the area follows and includes pasta, artichokes and tomatoes; cheeses, such as Mozzarella, Pecorino and Scamorza; and local delicacies, such as milk-fed lamb and saffron. The recipe section contains 65 delicious dishes, and includes classics, such as Pizza Napoletana, Pasta Carbonara and Chicken Cacciatora, as well as lesser-known regional specialites like Sardinian Saffron Risotto, Scamorza Crostini and Caprese Cake. With 370 photographs and a variety of cook's tips and variations, this book is perfect for anyone who wants to cook the world-famous dishes of Rome and Naples, and explore the cuisine of their surrounding regions. over 370 colour photographs
La ricetta della cicerchiata, croccanti dadini dorati di pasta fritta assemblati con il miele.
The only food guide you need to visit Abruzzo, one of Italy's lesser-visited regions. We tell you which foods to try and explain how the regional cooking is different from the rest of Italy.
Even if you have never been to Abruzzo, chances are you have tasted Abruzzese food. Here are 5 favorite foods from including a recipe for one of them.
The rural Italian region of Abruzzo is home to modern-day shepherds and artisans, whose preparations are simple, but feasts are great. Here, they share their recipes.
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
The only food guide you need to visit Abruzzo, one of Italy's lesser-visited regions. We tell you which foods to try and explain how the regional cooking is different from the rest of Italy.
Fiadoni from Abruzzo are delicious spongy cheese puffs. The recipe arrived to Abruzzo from the aristocratic kitchens of Ferrara in the 1500s.
Maiella Worth is an unmissable spot if you are a fan of Italian gastronomy or just curious to experience Abruzzo authentically.
Map of Italy showing areas Closeup of Abruzzo Closeups of Luciano Chieti -------------------- Miscellanous food photos Abruzzo food is regarded as Italian cuisine at its purest – why? Well it is located between the North and South of Italy has been protected from centuries of foreign cuisine influences. For example, in the northwest regions of Italy there is an influence of French food and bordering Alto Adige, Trentino and Veneto there is an Austro-Hungarian influence. The classic bistecca alla Fiorentina and Zuppa Inglese were created for the English colony that settled in Tuscany in the 1800’s. And of course the South of Italy you will find that the cuisine has a strong Spanish and Arabic or North African influence. Macheroni Alla Chitarra - Abruzzo side dishe, “sagne e faggioli”, bean soup with traditional thin pasta noodles made from flour and water, flavored of a thin sauce made from fresh tomatoes, garlic, olive oil and spicy pepper. LINK TO information on Abruzzo Food VIDEOS LINK TO Porchetta Day VIDEO LINK TO How to Eat Pizza Like an Italian VIDEO
Maiella Worth is an unmissable spot if you are a fan of Italian gastronomy or just curious to experience Abruzzo authentically.
Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread — pane rozzo or “coarse bread” — made by local fishermen with cornmeal, olive oil and other ingredients.
Introduction and curiosities: In Abruzzo it isn't Christmas without Caggionetti. There are many versions according to the area and your tastes. In this version caggionetti are filled with chickpeas, bitter cacao, sugar, honey, mosto cotto (cooked wine), walnuts, almonds, peel of orange and ground cinnamon
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
Celli Ripieni are traditionally vegan, jam cookies from the Italian region of Abruzzo. Ours are filled with rhubarb jam. Join our vegan retreat in Abruzzo!
Un’altra saporita ricetta tipica della provincia di Teramo, è la pecora alla callara. Ancora una volta la pastorizia e il legame dell’Abruzzo con il suo patrimonio naturale e i verdi pascoli che compongono la regione sono gli elementi essenziali di questa particolare ricetta. Si tratta di un ottimo spezzatino in cui il gusto della carne […]
Dine with Abruzzo4foodies! Meet Emiliana aka Abruzzo4foodies, a travel agent, food & travel blogger, wine enthusiast living in Abruzzo...
The rural Italian region of Abruzzo is home to modern-day shepherds and artisans, whose preparations are simple, but feasts are great. Here, they share their recipes.
Abruzzo food is rich in taste and made with traditional recipes. It can be cheap, tempting and healthy. Discover what to eat in Abruzzo (Italy)!
This collection of 12 pasta recipes from Abruzzo includes delicious traditional homemade and dried pasta dishes that are unique to the region
La ricetta della cicerchiata, croccanti dadini dorati di pasta fritta assemblati con il miele.
Less well known, but equally welcome is a dish known, in dialect, as “scrippelle ‘mbusse,” or crepes in broth. This dish hails from Abruzzo’s Teramo province, which is bordered by the eastern slopes of the Gran Sasso
This is the special hand-rolled pasta that author Domenica Marchetti learned to make at Domus, a restaurant near the town of Bisenti in Italy's Abruzzo region.
A classic celebration cake from Abruzzo
ABRUZZO - Pallotte Cac'e'Ove
There are so many things I could say about this recipe. It brings me way back to family holiday meals when we would visit my grandmother. She and my grandfather were the only people who knew how to make it, and it was only ever for special occasions. My mom never made it at home because she wasn't sure how to flip the crepes, I was always told it had to be done with your fingers (but I used an offset spatula and it worked great...). This soup has an Italian origin, after doing some research, I discovered it's from the Abruzzo region of Italy and its official name is Scrippelle ‘mbusse (Crepes in Broth or literally wet crepes). I've taken my grandmother's simple recipe, most likely handed down from my grandfather's side of the family. My grandmother was 100% polish, but only ever made Italian food- she would make spaghetti from scratch for Thanksgiving instead of turkey (along with this soup!). My grandfather on the other hand was Northern Italian, so that was how they cooked in their home. I've fluffed up store-bought stock by simmering it with onions, garlic, thyme, and lemon juice. I've also reduced the recipe by half. Since my family would fight over this soup, they always made copious amounts of crepes- there's proof recipe can be easily doubled if you're making it for a large crowd.
One of Abruzzo's more famous examples of "cucina povera" is pallotte cace e ove ~ "polpette cacio e uova" in proper Italian. Which is to say, a meatball that contains no meat. What it does contain is lots of cheese, bound together with bread and egg.
The Ciambellone is the sweet symbol of every Abruzzese nonna (grandmother). Recipes vary from nonna to nonna. Some incorporate a touch of sweet, citrus-scented liquor; some a spoonful of cocoa pow…
the wines of Il Feuduccio & classic risotto The leaves have turned, the wind blows a bit harder down the mountainside and by 6 pm the street is getting dark; Autumn in here. And with the turning of the seasons comes the turning of our appetites; from the salads and barbeques of summer to the
In Italy, torrone is a traditional Christmas dessert—a sweet, toasted-almond candy—with many famous regional variations. The term “torrone” probably comes from the latin verb “torrere,” or to toast, referring to the toasted almonds. Today, there are many different types of torronne available—some soft, some hard and some with chocolate—not just in Italy, but worldwide. Torrone from Sicily, Abruzzo, and the cities of Siena, Alba, Cremona and others are especially renowned.
Risotto allo zafferano con la ventricina - Saffron risotto with ventricina salami. Learn to cook with a real Italian Mamma or a professional Italian chef on our 4 or 7 day Italian cookery holidays
