spring

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!

Forager in Italy’s Marta Udalowa is leading a foraging scavenger hunt and walk at Fonte della Noce, 1028 metres above sea level close to Lettopalena (CH).  Afterwards, she will provide a 3-course picnic lunch at the tranquil picnic area which has incredible views of the  Maiella.

Abruzzo is famous for its nose to tail eating, but what about arboreal and plant-based fruit and leaf drinking – can we apply a similar rule, using a cherry tree for example?

We know how much everyone enjoyed Danilo’s traditional Timballo recipe on the blog so here is his springtime veggie tweak to one of his family’s favourite recipes, and which will surely become a vegetarian classic in its own right! 

Alessio Ludovici talks to Federico Striglioni, Zoologist of the Gran Sasso & Monti della Laga National Park about life in the park in spring:  which visitors cross which seas to arrive there, which tree acts as the animals’ natural supermarket and what makes the park so unique!

Easter in Abruzzo in a simple snapshot: exploring its ceremonies and processions over the revered holy weekend and recipes eaten locally to welcome spring and take on the first picnic of the year

Nocino is an Italian liqueur made with green walnuts whose dark magical blend uncovers just how immersed Christian traditions are in their folklore past

Fresh talli d’aglio resemble a long skinny spring onion with woody multi-kneed joints no wonder I didn’t recognise them from the jars of preserved ‘Zolla’

There’s nothing in the world like sweet juicy cherries & their loud welcome to the start of the summer – but cherry ice-cream is the best way to ratify summer!

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