Secondo – Mains & Accompanients

Brodetto Vastese the winding barter fish soup that like James Bond’s martini you shake not stir

What would panzanella or its seasonal variants be without gorgeous olive oil, the key that unlocks and lets a dish’s ingredients bask and us to lap them up

Navelli in L’Aquila is famous for two autumn crops, saffron & chickpeas, combined with rainbow chard they make the perfect one-pot dish

Stuffing – one of the most universally loved comfort foods with an ability to transform a base ingredient into a show stealer like in ‘Stuffed Peppers’

There is nothing quite like being out in Abruzzo in the summer and being served beans with the addition of some curly bitter greens

A traditional Abruzzo cheese recipe that combines 2 of my favourite ingredients: cheese & mint as well as being a canny roadmap to its socio-economic history

May 1st sees the Teramo region of Abruzzo celebrating with Le Virtù, a big, strong & incredible soup, its roots weave history, folklore and the very functional, something the inventive Abruzzesi are so very good at

One of Abruzzo’s tastiest springtime traditions, agnello cacio e ovo (lamb in lemon, egg & cheese sauce) arrives with the Easter celebrations

What to eat when the wind whistles down the chimney and seems to have frozen every last bit of moisture in the ground? Perhaps Mazzarelle Teramane in a rich sugo

The prominence & importance of the local butcher is, dare I whisper, more than the priest; this is the man who really will see you right in this world