It seems only right that carnival chiacchiere (chatter), a super-thin sheet of dough flavoured with either rum, fried to a crisp and and and finished with an extra-large puff of icing sugar should be our marker that winter is on its last legs
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The best version of Ciambellone that I’ve had recently was at the famous Abruzzese cheesemaker Gregorio Rotolo’s organic agriturismo, Valle Scannese which had been made by his lovely sister Maria Rosaria
A birdie shaped stuffed Abruzzese pastry that celebrates San Antonio with an interesting history
Christmas in Abruzzo isn’t just a time of baking biscuits and cookies, they’re are also some spectacular feel good delicious deep fried goodies that are guaranteed to see off icy bora and mistral blasts
Blackberries, arhhh such an easy catapult back to childhood, those fat juicy blackberries being such easy low-level pickings for any age at any time
Why eat pie when you can indulge and have these delectable pumpkin, rosemary & raisin fritters rolled in crunchy cinnamon sugar
An Abruzzese light and tasty must-try dish that rivals the region’s beloved arrosticini for fame are Pizzelle, Cancellate, Neole or Ferratelle depending on which of the provinces you are in
A moist and light ricotta and chocolate lattice tart all the way from Manoppelo Abruzzo, home to Veronica’s Veil and Casale Centurione Country House
Mimina’s tasty Christmas pastries ceci ripeni are a little different to those we eat up in the province of Teramo and called caggionetti. They team chickpeas, almonds and dark chocolate and coat them in the town of Prezza’s famous mosto cotto, encasing them in a soft egg based fried pastry
Bocconotti Montoriesi are seductive rustic pastries that celebrate Abruzzo’s most acclaimed harvests around the former Roman small town of Montorio Val Vomano in Teramo