Join the people of Colledimezzo on Friday 3rd February to celebrate the traditional feast of San Biagio. The day will include the blessing of the loaves (the typical colledimezzesi panettaille), the anointing/blessing of the throat, a tour of the traditional fair, music, as well as mass and the procession of the saint and a bargain 3-course lunch for just €15.
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!
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
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