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!
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
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
