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...
by Admin | Apr 18, 2013 | Food and drinks
“Maccheroni alla chitarra” are considered the quintessential Abruzzo starter and are widespread throughout the region. This square cross-section spaghetti is made from flour and eggs. The pasta is kneaded for about 35–40 minutes and rolled out to produce a sheet of...
by Admin | Apr 16, 2013 | Food and drinks
“Salsicciotto Frentano” is produced in the Frentano area, in other words the Lanciano district and the municipal territories of Alta and Media Sangro Aventino valley, on the eastern Maiella slopes. This “salsicciotto” is considered one of the leanest pork products and...
by Admin | Apr 16, 2013 | Food and drinks
“Vino cotto”, “vin cuott”, “vin cott” are the names given to a grape syrup typical of Abruzzo. It is usually consumed as a dessert and the alcohol content varies depending on how it is made and how long it is aged. It may be dry or sweet, for its residual sugar...
by Admin | Apr 16, 2013 | Food and drinks
“Pecorino di Farindola” is undoubtedly one of Abruzzo’s most distinctive cheeses, typical of a very limited area that partly includes some of the mountain communities of Vestina and Cermignano, on the border of Pescara and Teramo provinces, below the eastern...
by Admin | Oct 26, 2012 | Food and drinks
In Italy there are some traditional pastries known in the whole country as for example the Pandoro, the Panettone, the Torrone, the Ricciarelli, The Mostaccioli, the Panforte, the Struffoli and the Panpepato as you can see here below. Sure these pastries became known...
