{"id":2592,"date":"2014-11-16T16:50:42","date_gmt":"2014-11-16T15:50:42","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=2592"},"modified":"2014-11-16T16:54:27","modified_gmt":"2014-11-16T15:54:27","slug":"cuisine-abruzzo","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/2592\/cuisine-abruzzo\/","title":{"rendered":"The hearty cuisine of Abruzzo"},"content":{"rendered":"

\"Brodetto\"<\/a><\/span><\/span><\/p>\n

The cuisine of Abruzzo<\/span><\/strong> can be defined\u00c2\u00a0<\/span> as a set of<\/span> different tastes<\/span>, which is based around some<\/span> typical<\/span> main dishes.<\/span> A land<\/span> of great<\/span> agricultural and pastoral<\/span> tradition<\/span>, Abruzzo offers<\/span> to<\/span> those who visit<\/span> it a wide range<\/span> of aromas and flavours<\/span>. Forests, pastures<\/span> and<\/span> fertile hills<\/span> allow the<\/span> skilful hand<\/span> of man<\/span> to make<\/span> food and drink<\/span> truly unforgettable and pretty tasty<\/span>.<\/span><\/p>\n

Pasta<\/strong><\/p>\n

For the first courses, among the\u00c2\u00a0<\/span> macaroni<\/span> dishes the <\/span>Chitarra-styled ones are excellent.<\/span> The maccheroni alla chitarra<\/span><\/strong> features a mixture of eggs<\/span> and<\/span> whole wheat flour<\/span> pulled<\/span> into sheets<\/span> and cut using the<\/span> “<\/span>guitar”, a<\/span> traditional<\/span> tool<\/span> consisting of a<\/span> beech frame<\/span> having<\/span> at the top<\/span> chords,<\/span> steel<\/span> tight and<\/span> parallel,<\/span> on which<\/span> to press<\/span> the sheets<\/span> with a rolling pin<\/span>.<\/p>\n

You create so<\/span> characteristic<\/span> maccheroni alla chitarra<\/span><\/strong> with their square<\/span> profile<\/span> and fantastic <\/span>with<\/span> many<\/span> different sauces<\/span>. To taste also the cannelloni<\/span> all’abruzzese<\/span><\/strong>, slices<\/span> of dough<\/span> rolled and<\/span> stuffed with<\/span> mixed meat<\/span> (chicken,<\/span> beef,<\/span> pork).<\/span> For<\/span> the toppings<\/span> very nice are the mutton sauce<\/span>,\u00c2\u00a0 sausage sauce<\/span>,\u00c2\u00a0 goose sauce<\/span>. These are flanked by<\/span> “<\/span>sagnette e fasul<\/span>“, a bean soup<\/span> with<\/span> rustic <\/span>noodles<\/span>\u00c2\u00a0 made of water<\/span> and<\/span> flour, served<\/span> with<\/span> soupy<\/span> sauce<\/span> of fresh tomato,<\/span> garlic, olive oil<\/span> and the<\/span> hot chili peppers.<\/span><\/p>\n

The<\/span> remarkable<\/span> “<\/span>dumplings carats<\/span>” of L’Aquila<\/span>, topped with<\/span> bacon,<\/span> eggs and cheese<\/span>. From<\/span> Teramo<\/span> you will like to taste the “<\/span>scrippelle“, “<\/span>crepes<\/span> rusticane”<\/span> served “<\/span>m’busse” (<\/span>wet, in stock)<\/span> or<\/span> used to build<\/span> sumptuous<\/span> pies<\/span>, topped with a little sauce<\/span>, and<\/span> stuffed with<\/span> chicken liver,<\/span> meatballs<\/span> butter<\/span>, boiled eggs and fresh cheese<\/span>, according an old recipe<\/span> of vegetables that<\/span> the<\/span> custom is<\/span> to be consumed<\/span> at the beginning<\/span> of May.<\/span> They are<\/span> worthy crown<\/span> ravioli<\/span><\/strong> stuffed with ricotta cheese<\/span> with sugar and cinnamon<\/span>, topped with a thick<\/span> sauce<\/span> of<\/span> pork<\/span>; the<\/span> “<\/span>pastuccia<\/strong>” stew with polenta<\/span> with<\/span> sausage, egg<\/span> and<\/span> grated cheese<\/span>.<\/p>\n

Meat<\/strong>
\n<\/span><\/p>\n

To try are the m<\/span>ountain<\/span> lamb<\/span>,<\/span> large<\/span> game dishes<\/span> features<\/span> the<\/span> boar<\/span> and<\/span> somewhat more rustic <\/span>farm animals like<\/span> rabbits and chickens<\/span> in a pan or<\/span> in the oven<\/span> with<\/span> vegetables<\/span> vegetables<\/span>, herbs. You can find a more sophisticated dish,<\/span> such as aspic<\/span><\/strong> or turkey<\/strong><\/span> a la <\/strong>canzanese<\/strong><\/span> in Teramo area<\/span>, cold dishes with<\/span> gelatine<\/span> derived from the<\/span> same<\/span> food,<\/span> tastes<\/span> very<\/span> “high”<\/span>, along with clean and smooth<\/span>.<\/p>\n

But a rustic<\/span> and tasty<\/span> dish<\/span> staple is the prince of the table here; we are talking of the roast lamb<\/span> which has<\/span> savoury<\/span> variations<\/span> in the<\/span> “<\/span>arrosticini<\/strong>“, thin<\/span> wooden<\/span> skewers<\/span> with pieces of<\/span> mutton<\/span> cooked<\/span> on the wood<\/span>; the<\/span> lamb<\/span> stew<\/span> is also delicious, with a rich<\/span> parade<\/span> of<\/span> mountain herbs<\/span> in<\/span> copper<\/span> cauldron<\/span> of the shepherds<\/span>. Finally,<\/span> the l<\/span>amb can be combine with cheese<\/span> and egg<\/span>, in a<\/span> rustic<\/span> savoury<\/span> fricassee<\/span>.<\/p>\n

Fish<\/span> <\/strong><\/p>\n

Sea fish varies<\/span> in the Adriatic<\/span> and has found its<\/span> success<\/span> in the three<\/span> canonical<\/span> “<\/span>soups” dishes (brodetto<\/strong>)<\/span>, with<\/span> three different<\/span> main towns such as<\/span> Giulianova<\/span>, Pescara and <\/strong>Vasto<\/strong>. <\/span>The wonderful<\/span> sauce<\/span>, cooked in a<\/span> crock<\/span> with fresh tomatoes<\/span> and various herbs<\/span>, rich in character<\/span>, with<\/span> the rise<\/span> of the<\/span> ultimate<\/span> hot chili,<\/span> emerging<\/span> here<\/span> in place of<\/span> pepper.<\/span><\/p>\n

Bakery<\/strong><\/p>\n

Delicious are the bakery specialities such as t<\/span>he<\/span> rustic pizzas<\/span> from<\/span> Easter<\/span>\u00c2\u00a0 time (pizza pasqualina, <\/span>a cake with<\/span> rustic<\/span> cheese<\/span> and<\/span> pepper<\/span> in Teramo area<\/span>), the<\/span> fiadoni<\/span><\/strong> from Chieti<\/span>, which are dough<\/span> egg<\/span> \/ cheese<\/span> very<\/span> swollen pastries,<\/span> baked<\/span> in a thin<\/span> sheet of dough<\/span> tied<\/span> in<\/span> a handkerchief,<\/span> and amazing<\/span> rustic tarts<\/span><\/strong>, often<\/span> embellishing<\/span> from the package<\/span> of<\/span> sweet pastry<\/span>, filled<\/span> with\u00c2\u00a0<\/span> eggs, sausages,<\/span> cheeses<\/span>, cottage cheese, vegetables<\/span>, herbs and spices<\/span>.<\/p>\n

Cured meat and cheese<\/strong><\/p>\n

And what about<\/span> cured meats and cheeses in Abruzzo<\/span>? Li<\/span>ver sausages<\/span> with garlic and<\/span> spicy<\/span> mountain herbs are fantastic<\/span> or<\/span> the wonderful<\/span> ventricina<\/span> <\/strong>of Alto<\/span> Vasto<\/span>, a large pieces of fat and lean meat<\/span> from the shoulder and<\/span> ham<\/span>, pressed and matured<\/span> with sweet pepper<\/span> in<\/span> dust<\/span> and hints of<\/span> fennel<\/span> and<\/span> red pepper,<\/span> mountain air<\/span>, and dried<\/span> in the stomach<\/span> of the pig<\/span> itself?<\/span> Or<\/span> the pecorino abruzzese and<\/strong><\/span> mozzarella<\/span><\/strong> from the farms that dot<\/span> the valleys and<\/span> hills around<\/span>\u00c2\u00a0 Atri and<\/span> Rivisondoli?<\/span><\/p>\n

Sweets and pastries<\/strong>
\n<\/span><\/p>\n

Desserts<\/span> from Abruzzo<\/span> are famous<\/span> in the world<\/span> such as<\/span> the confetti of<\/strong><\/span> Sulmona<\/span><\/strong> by<\/span> William Di<\/span> Carlo<\/span> or Pelino<\/span> Confetti<\/span>, the<\/span> soft chocolate<\/span> nougat<\/span> Nurzia<\/span> <\/strong>Aquila<\/strong>,<\/span>\u00c2\u00a0 the<\/span> Parrozzo<\/span><\/strong> by the confectionery<\/span> company<\/span> Luigi<\/span> D’Amico<\/span> of Pescara<\/span>, called Parrozzo D’Annunzio<\/span><\/strong>, from mixing<\/span> superb<\/span> almonds<\/span> which are coarsely<\/span> pounded<\/span>.<\/p>\n

T<\/span>he traditional sweets<\/span> are always<\/span> delicious, too<\/span>: the ferratelle<\/span><\/strong>, meaning anise<\/span> pods<\/span> cooked in a<\/span> red-hot<\/span> tongs<\/span> wide-<\/span>grooved jaws<\/span>, or the cicerchiata<\/span>,<\/strong> meaning balls of fried dough<\/span> with<\/span> honey<\/span> baked<\/span> donut<\/span> related to<\/span> the<\/span> crunchy<\/span> kind of<\/span> nougat<\/span> with almonds and<\/span> caramelized sugar<\/span>, flavored with lemon.\u00c2\u00a0<\/span> Amazing are the mostaccioli<\/span><\/strong>, hearty cookies<\/span> sweetened with<\/span> cooked grape must,\u00c2\u00a0<\/span> and then the<\/span> pepatelli<\/span> Teramo<\/span><\/strong>, biscuits<\/span> bran<\/span>, almonds and honey well<\/span> peppered<\/span>. Yet<\/span>, from<\/span> the heavy<\/span> Guardiagrele<\/span> macaroons<\/span><\/strong> we go to<\/span> the<\/span> “sise<\/span> of the nuns” (literally, nuns’ tits),<\/span> three-cornered hats<\/span> of sponge cake<\/span> with cream<\/span> and<\/span> to the extremely delicious bocconotti<\/span> of Lanciano<\/strong> with<\/span> the filling<\/span> made of<\/span> almonds<\/span> and chocolate.<\/span><\/p>\n

Wines<\/span><\/strong><\/p>\n

A kitchen<\/span> so varied<\/span> and<\/span> requires<\/span> appropriate wines<\/span> as<\/span> diverse<\/span> as<\/span> the<\/span> hilly<\/span> Abruzzo<\/span> shall<\/span> produce<\/span>. Three<\/span> great wines,<\/span> red<\/span>, ros\u00c3\u00a9 and white:<\/span> Montepulciano d’<\/span>Abruzzo<\/strong> is a red wine<\/span> of<\/span> full<\/span> body, very<\/span> strong<\/span>.
\nCerasuolo<\/span> d’Abruzzo<\/span><\/strong>, claret<\/span> cherry red<\/span> (not<\/span> pink<\/span>) obtained by skimming<\/span> the<\/span> hair of<\/span> Montepulciano<\/span> during fermentation.<\/span> At room temperature, it <\/span>makes<\/span> the best of a<\/span> little<\/span> fresh<\/span> pasta dishes and<\/span> white meats;<\/span> if served cold,<\/span> you celebrates<\/span> wonderful<\/span> nuptials<\/span> with<\/span> red<\/span> seafood<\/span> broth<\/span>.
\nTrebbiano<\/span> <\/strong>d’Abruzzo<\/strong> is a<\/span> white<\/span> dry and balanced wine<\/span>, which goes from acidic to<\/span> very<\/span> fruity<\/span>, to be served<\/span> especially<\/span> with fish<\/span> (entrees<\/span>, roasts, fries and<\/span> soups<\/span> white<\/span>), but it’s also<\/span> great <\/span>with pasta<\/span> in broth<\/span>.
\nAnd not only that<\/span>. In<\/span> Teramo<\/span> small quantities<\/span> and excellent<\/span> quality wine like<\/span> Montonico<\/span> Bisenti<\/span> and<\/span> Cermignano are produced,<\/span> and also the Golden<\/span> Sun<\/span> Controguerra<\/span> and<\/span> Sammarco<\/span> of Cologne<\/span>.<\/p>\n

The distillates produced<\/span> with herbs<\/span> of the mountains<\/span> of Abruzzo<\/span> are famous too<\/span>, starting with the well-known<\/span> and<\/span> strong<\/span> Centerbe<\/span><\/strong> (<\/span>72 degrees) manufactured by<\/span> TORO<\/span> from Tocco Casauria<\/span>, which is flanked by<\/span> the<\/span> gentian<\/span>, walnut liqueur<\/span> and<\/span> cassis<\/span> made from<\/span> cherries.<\/span> Then there is the<\/span> Amaretto di<\/span><\/strong> San<\/span> Valentino<\/span> rich in culture, history,<\/span> tradition<\/span>, and passion<\/span> as all the dishes of Abruzzo!!!<\/p>\n

\"specialita'\"<\/a><\/p>\n

\"arrosticini\"<\/a><\/span><\/span><\/p>\n

\"sagne-e-fagioli-300x230\"<\/a><\/p>\n

\"cacio<\/a><\/p>\n

\"ferratelle\"<\/a>\u00c2\u00a0 \"bocconotti\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The cuisine of Abruzzo can be defined\u00c2\u00a0 as a set of different tastes, which is based around some typical main dishes. A land of great agricultural and pastoral tradition, Abruzzo offers to those who visit it a wide range of aromas and flavours. Forests, pastures and fertile hills allow the skilful hand of man to […]<\/p>\n","protected":false},"author":28,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[27],"tags":[1558,1559,1556,1557,1560],"class_list":["post-2592","post","type-post","status-publish","format-standard","hentry","category-abruzzo","tag-abruzzo-gastronomy","tag-arrosticini","tag-bocconotti","tag-cacio-e-ovo","tag-trebbiano-abruzzo-wine"],"yoast_head":"\nThe hearty cuisine of Abruzzo<\/title>\n<meta name=\"description\" content=\"The cuisine of Abruzzo can be defined\u00c2\u00a0 as a set of different tastes, which is based around some typical main dishes. 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