The quiet, unassuming town of Caporciano is about twenty minutes by car from L’Aquila, an hour from Pescara, and just an hour and a half from Rome. Ancient houses of soft fawn rock huddle together silently on the hillside amidst thick forest and almond groves – if they could speak, what tales they could tell! Caporciano is a place that effortlessly wears the mantle of a colourful history down the centuries.
STAN Caporciano is an event organised by the cultural association Tratturo Magno 101 A.P.S. with the patronage of the Italian Touring Club and the online partnership of LifeInAbruzzo.com to bring together people who love telling stories and have a passion for Abruzzo.
Have you ever wanted to share your passion for Abruzzo with the world? Could you manage it in less than 3 minutes in English or Italian?
Would you like to win a weekend for 2 in the heart of the Campo Imperatore-Piana di Navelli mountain community in untouched Caporciano (AQ)?
A story about loss, poverty, war and forging a happy new life in Australia whilst continuing to love and appreciate the old in Abruzzo. Bettina a member of our Life in Abruzzo Facebook group, tells us about her father Domenico Natale, from Caporciano, AQ.
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
Saffron batter – a decadent, glorious way to celebrate Epiphany or something a little flashy to take your mind off your bank balance
Navelli in L’Aquila is famous for two autumn crops, saffron & chickpeas, combined with rainbow chard they make the perfect one-pot dish
Navelli has a new found growing fame as host to an alternative Palio; the colourful Palio degli Asini –yep a unmissable Donkey Race like no other in the world
How the Italian Renaissance love of bling picked-up the fortunes of Navelli in L’Aquila via the production of saffron, its precious red gold spice
How to fight off the hissing winter blades of freezing castle drafts – feast on hot bowls of stewed Ceci dell’Aquila.