Here’s how we celebrate World Pasta Day in Abruzzo. We applaud the pasta makers, take a wistful look back on all the pasta we’ve recently eaten in Abruzzo and the technique of making the not-quite-so-well-known pasta alla mugnaia!
With Autumn's arrival, it's time to turn on the oven and get back into making bread like focaccia that doesn't make too much of a dent on an electric bill. This much-loved gluten-free focaccia recipe by Lindsay Heller is perfect for decorating as her latest Autumn bake shows off!
Valeria shares one of her delicious culinary confidences with a story and recipe about Pasta alla Genovese and how it changes style and ingredients in Abruzzo and the small art town of Penne
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!
