This is my winter Gran Sasso version of my friend Anna’s farinata recipe. It is a chickpea flour flatbread that is easily made from a batter. I have laced it with local peperoncino, wild chives and local mountain cumin
Recipes and a little history on the use of peperoncini in Abruzzo. Whether you like it piccante or sweet, freshly snipped onto your dish or in oil the region has a wide range of recipes that will make everyone happy!
Agritur Panorama’s tangy recipe for soft undulating Teramana peperoncini jam is incredibly simple to make with a backhander of spicy loveliness that perfectly complements rather than overwhelms
Il Coatto / Pecora alla Callara is Abruzzo’s oldest traditional shepherd’s recipe forever entwined with the route of the transumanza
Abruzzo has a long history of vegan cuisine, here we talk restaurants & tempt tastebuds with Chef Santino Strizzi’s twist on Sagnette, Chickpeas & Fried Sweet Pepper
Tears that prick your eyes for the victims of an un-just earthquake are always harder when you’ve visited their hometown or village. What can you do to help
Brodetto Vastese the winding barter fish soup that like James Bond’s martini you shake not stir
A delicious squishy salami by the name of Ventricina Teramana lightly spread onto smoky bruschetta is perfect for stamping on Jack Frost’s party plans
When the snow shuffles down the Abruzzo’s mountains, a cacophony of snowflakes, icicles scream “minestra time” especially farro & beetroot soup
How to fight off the hissing winter blades of freezing castle drafts – feast on hot bowls of stewed Ceci dell’Aquila.
If you love a holiday of colour and the wake up zing of chillies in your food, September is the time to holiday in Abruzzo. This is the time for diavolino!