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'
One of the dishes admired at our #CookForUkraine family fundraising day was Graziella's interpretation of the classic Ukrainian Pork and Cabbage soup. It was loved by adults and children alike, my little boy for once did not pick out the cabbage and wipe it on the side of the bowl, but wolfed it all down eagerly and asked why my soups cant be like that as we went home!
