Afterwards a wonderful 5-course hosted by Sextantio in the candlelit Locanda degli Archi, which would be my choice of romantic venue if I was getting married in Abruzzo. All ingredients are sourced locally, cutting down on food miles and making every effort to ensure that historical cooking traditions from the region including the use of unique grains and plants that sustained local people over many generations do not die out. We’ll write a full review soon on the Locanda degli Archi, but for those holidaying in Abruzzo wanting to explore unique & delicious flavours from an Italy of times gone by this is the place to visit.
We were delighted to assist Breaking Bread in L’Aquila return to its roots this weekend, with its official launch in the beautiful Abruzzo hill-top town of Santo Stefano di Sessanio, hosted at Italy’s most authentic & fascinating boutique hotel, Sextantio Albergo Diffuso.
Despite coast-to-coast downpourings, the event was well attended by not just Abruzzesi and ex-pats living now in the region, but from people that had travelled from Rome and even Calabria to attend the event. Gambero Rosso, Italy’s famous food & wine portal, and C Come, Abruzzo’s local food magazine, both attended, alongside a smattering of local dignitaries, to hear how relief can taste sweet and cooking some of the basics can be fun! Maria Filice, author of the cook book, was “Bowled over by her dream come true”.
After a graceful and sensitive introductory speech by Sextantio owner & visionary Daniele Kihlgren, attendees were treated to a talk and accompanying video by author Maria Filice before being given the opportunity to purchase a copy of Breaking Bread in L’Aquila personally inscribed by the author, all net profits from which go toward helping those that continue to suffer from the devastating earthquake of last year.
This was followed by a 5-course meal with excellent wine hosted by Sextantio, held in their candlelit Locanda Sotto gli Archi. All the ingredients here are sourced locally, cutting down on food miles and making every effort to ensure that historical cooking traditions from the region, including the use of unique grains and plants that sustained local people over many generations, do not die out. We’ll write a full review soon on the Locanda sotto gli Archi, but for those holidaying in Abruzzo wanting to explore unique & delicious flavours from an Italy of bygone times this is the place to visit.
View all the images from the event
Further information
Maria Filice’s Food & Fate blog
Gambero Rosso feature on Daniele Kihlgren
Sextantio Albergo Diffuso official site
