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.
With Autumn's arrival, it's time to turn on the oven and get back into making bread like focaccia that doesn't make too much of a dent on an electric bill. This much-loved gluten-free focaccia recipe by Lindsay Heller is perfect for decorating as her latest Autumn bake shows off!
Valeria shares one of her delicious culinary confidences with a story and recipe about Pasta alla Genovese and how it changes style and ingredients in Abruzzo and the small art town of Penne
Luciano Coccia tells us about the harvest of his most longed for and 'endangered' crop, his broad beans (fave) and shares his Aunt's recipe for an Abruzzese masterpiece, Sagne and Fave for a springtime treat!
Pizza in Abruzzo can get a little confusing at Easter time, suddenly there is the arrival of 'La Pizza Pasqua' that has nothing to do with being flat, tomato paste or 'take out'
