A selection of our favourite antipasti recipes and snacks
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!
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
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!
One of the best ways to channel Abruzzo when you’re far away is to cook its famous fried pizza known as Frittella or Pizz’onta. It’s a delicious golden downy inheritance from the days of cucina povera
Crunchy crushed focaccia are how some people describe Abruzzo’s pizza scima, (silly pizza), as they use its golden crust to dunk into some sausage and rape
Tenacious & hardy can be used to describe the ladies from Prezza but also to their legendary artichokes that grow just 1 side on the balcony of Abruzzo
Taking elements from both Abruzzo & Le Marche this dish is a fried heaven of lamb, battered vegetables, sweet custard fritters and olive all’Ascolana; these amazing olives are stuffed with meat, breaded and deep fried to crispy perfection
Great cheese especially Abruzzo pecorino has a richness that allows for all manner of bitter, sweet and fruity pairings which bolster it from a simple piece of superb cheese to something magical that lingers
Taking up the cookery challenge from Nonna next-door of my favourite summer dish, deep fried stuffed zucchini flowers
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”