Succulent blackberries and their tart tree companions in a simple rustic Italian olive oil cake, a recipe from the Upper Tordino Valley in Abruzzo
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
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
Crunchy crushed focaccia are how some people describe Abruzzo’s pizza scima, (silly pizza), as they use its golden crust to dunk into some sausage and rape
A birdie shaped stuffed Abruzzese pastry that celebrates San Antonio with an interesting history
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
Blackberries, arhhh such an easy catapult back to childhood, those fat juicy blackberries being such easy low-level pickings for any age at any time
Why eat pie when you can indulge and have these delectable pumpkin, rosemary & raisin fritters rolled in crunchy cinnamon sugar
The Abruzzesi adore their baked fish,(Pesce al Cartoccio), and it varies in each of the 3 provinces that nudge its Adriatic coast