Primo – Pasta/Rice/Soup

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!

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!

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

If you are one of those people that races home to eat a weighty bowl of pasta before sleeping and laments why Italians can remain skinny on eating so many carbohydrates you’ve probably not heard of Abruzzo’s ‘Lo Sdijuno’!  

Twisting the lid off one of these little jars of minced or sliced truffles guarantees a magical easy peasy dinner, especially if you’d rather spend time out of the kitchen socialising!

If there is one season that Abruzzo stands out for its dishes, it’s for the woodland flavours of Autumn. One of the rustic hearty soups that you’ll find served inland at the agriturismi and restaurants that span the Apennine highlands is this pumpkin, porcini mushroom, chestnut and farro one

Abruzzo’s northern Teramo province is famous for its delicious spaghetti alla chitarra con polpettine adored by young and old, who hungrily twiddle up the succulent, weeny meatballs between the long, squared-shaped spaghetti

Abruzzo has a long history of vegan cuisine, here we talk restaurants & tempt tastebuds with Chef Santino Strizzi’s twist on Sagnette, Chickpeas & Fried Sweet Pepper

I first tasted this heavenly white ragu & black truffle cannelloni dish at the Campovalano’s Truffle Sagra, a small town’s dedication to the fact that Abruzzo provides 40% of Italy’s truffles