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.
An Italian cookery course specialising in piquant & healthy Abruzzo cooking with tours of local producers & Chef-led cookery sessions in an Abruzzo C18th palazzo
Stuffing - one of the most universally loved comfort foods with an ability to transform a base ingredient into a show stealer like in ‘Stuffed Peppers’
A traditional Chieti fresh fig tart that’s perfect for summer and a great way to entice that very rare breed of ‘not fond of figs’...
Fresh talli d’aglio resemble a long skinny spring onion with woody multi-kneed joints no wonder I didn't recognise them from the jars of preserved ‘Zolla’
