Explore Abruzzo by eating and drinking…including the best and much loved Abruzzo recipes that have been shared by our neighbours and favourite eateries in Abruzzo. There are also some traditional liqueurs to experiment making, wines to seek out in Abruzzo and back home, and restaurant recommendations within Teramo, Pescara, Chieti, and L’Aquila.
Food & Recipes | Wine & Drinks |Cook Books | Truffle Hunting
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!
Cantine Aperte in Abruzzo is back on with a bang in 2022 when the very best of Abruzzo’s cantine and wineries fling open their doors on Saturday 28th and Sunday 29th May and invite wine lovers to come and do some wine tasting
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’
Did you know Atri was name-checked by Pliny as a famous city of wine? A reputation that grew not just from the fabulous grapes that were cultivated in its surrounding foothills close to the Adriatic, but relied on its superb amphorae that used the clay of the calanchi
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!
Do listen to team LifeInAbruzzo’s first-ever podcast hosted by Destination Eat Drink who wanted to know everything wonderful about Abruzzo!
This is my winter Gran Sasso version of my friend Anna’s farinata recipe. It is a chickpea flour flatbread that is easily made from a batter. I have laced it with local peperoncino, wild chives and local mountain cumin
Our handy trail of the best places in Abruzzo to grab a slice of pizza (pizza al taglio), which is sold by weight and is Italy’s national ‘fast food’ or to sit back and enjoy a ‘rotondo’ and enjoy the whole plate to yourself!
A story that explains the absence of saffron recipes in Abruzzesi cookbooks from the past and a look at recipes today, delicious ones to try at home with Abruzzo’s most exotic spice