pecorino

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!

Abruzzo’s white grapes, Pecorino, Trebbiano and Passerina are tantalisingly almost ready and the rituals of the grape harvest  known locally as the ‘Vendémmia’ is about to begin.

Join LifeInAbruzzo for a Sunday Live in Abruzzo’s chat with Abruzzo & Italy’s most iconic shepherds and cheese-makers, Gregorio Rotolo and Nunzio Marcelli and discover the story of Abruzzo’s delectable cheeses & the Transumanza

Here are 24 surprises to do, taste, experience and expect from a holiday to Abruzzo.  They were originally created for the 2018 #AbruzzoAdventCalendar on the Facebook Page, we’ll create another for 2019!

Why wine lovers & Italophiles should jump at the chance for a break at the Abruzzo agriturismo and home of Emidio Pepe, one of Italy’s foremost purveyors of organic wine

Great cheese especially Abruzzo pecorino has a richness that allows for all manner of bitter, sweet and fruity pairings which bolster it from a simple piece of superb cheese to something magical that lingers

don’t you love it when visiting a place evokes a half-forgotten tune from memory’s depths to perfectly suit the ambiance of where you’re at…?

Autumn in Abruzzo begins in earnest in mid-October, down on its wine-growing hills, valleys and Adriatic beaches it’s still a temperate 24C mid-October

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

Cheese rolling or, to give its Italian name, Gara di Ruzzola, is not the first thing that comes to mind when one talks about Gessopalena