From mountain locanda and artisan wineries to coastal seafood and ancient recipes, the flavours of a region that has never needed to try too hard.
Vino cotto, also known as "cooked wine," is a wonderful dessert-style wine that you sip in small glasses that dates back to Roman times, it remains ever popular in Abruzzo, and well worth tracking down or trying at the small festa of Contrada Terranuovo Roccamontepiano
Discover Nevole di Ortona, Abruzzo’s Slow Food wafer made with ancient mosto cotto syrup, a crisp, spiced biscuit linking Roman sweetness to coastal tradition
In Italy, wild garlic 'Aglio orsino' is named after the bears that relish a spring feast upon it. I haven't ever seen it either growing near to me or sold, but luck is in I finally spotted it being advertised for sale in Abruzzo at the covered farmer's market in San Vito Chietino with demonstrations of how to use it!
For those that miss eating seafood antipasti on Abruzzo's Adriatic coast particularly on the Trabocchi coastline, we give you Pia's recipe for Cozze Balls (Mussel Balls), Fossacesia's easy-to-make alternative to stuffed mussels!
