On the list of special places in Abruzzo which make a wonderfully inspired day out for both kids and adults is Fattoria Valle Magica where you can learn hands-on whilst eating something delicious!
Ladles at the ready, the snow has arrived which calls for rich and slippery pasta soupy dressings like Pasta, Fagioli e Cotiche so beloved in Colledimezzo (CH). This stunning town overlooks Lago Bomba and its community always serves this dish at their San Antonio Abate festivals
Italy officially uncorks its Vino Novello (‘New Wine’ – think Beaujolais but Italian style) on the 11th of November, which is coincidentally the ‘festa di St. Martino’
Alongside the wonderful cheese awards presented to Abruzzo’s finest artisan producers was the expose in L’Espresso of how Abruzzo’s pastoralists are under threat by the presence of the Grazing Mafia across the region. Here’s how you can help!
Here’s how we celebrate World Pasta Day in Abruzzo. We applaud the pasta makers, take a wistful look back on all the pasta we’ve recently eaten in Abruzzo and the technique of making the not-quite-so-well-known pasta alla mugnaia!
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’
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