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.
I particularly love this recipe for chestnut flour sugared doughnuts (ciambelle) from Canistro Superiore as when I asked whose recipe it was they declared it belonged to the village.
In true Abruzzese fashion where nose to tail eating is standard, even with garlic, these moreish garlic scrapes known as zolle have become highly prized delicacies & are delicious served in a rustic Sulmonese style picnic pie
Tenacious & hardy can be used to describe the ladies from Prezza but also to their legendary artichokes that grow just 1 side on the balcony of Abruzzo
An Italian cooking holiday that creates a narrative of Abruzzo that embraces mountains and sea, and provides some authentic cooking experiences to take home from the 4 provinces
