by Admin | Jul 24, 2013 | Food and drinks
“Sise delle Monache” or “Tre Monti” as they are also known, are baked only in Guardiagrele, Province of Chieti. These fresh cakes are made up of two layers of soft sponge filled with confectioner’s custard. The sponge cake is made with a special process using fresh...
by Admin | Jul 24, 2013 | Food and drinks
Very popular in coastal areas. The recipe varies in ingredients and in the preparation, as well as being made in various shapes. The savoury “fiadone” is a typical rustic Easter pastry, filled with cheese and/or ricotta and eggs. There are also small and bite-sized...
by Admin | Jul 24, 2013 | Food and drinks
“Lattacciolo” (also called “latteruolo” or “latteruola”) is a typical Abruzzo spoon dessert. It is a kind of pudding, made from milk, eggs and sugar. The milk is brought to the boil with a piece of lemon (or orange) peel while the eggs are beaten in a bowl with four...
by Admin | Jul 19, 2013 | Food and drinks
Campotosto mortadella is produced in mainly in the municipal area of Campotosto, in the Province of L’Aquila. This is handmade charcuterie, using finely-ground heavy pork, with a characteristic strip of lard (“lardello”) inside. It has a characteristic oval shape and...
by Admin | Jul 19, 2013 | Food and drinks
Ratafia is a liqueur produced in all of Abruzzo, using sour cherries and Montepulciano red wine. The traditional recipe, varying from place to place, involves variable proportions of whole or pitted sour cherries and sugar being placed in glass jars that are left in...
by Admin | Jul 19, 2013 | Food and drinks
The Intosso olive cultivar (locally known as “‘ndoss”) is grown throughout Abruzzo, particularly in the Provinces of Chieti and Pescara. This variety is chiefly used as a table olive, even though it also produces good extra virgin olive oil, either alone or in small...
