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!
Maria’s Stuffed Mussels are delicious & deny Italian purists the ability to disdainfully say "ma no no no we don’t eat fish and cheese together"
