Bocconotti are a traditional sweet from Abruzzo and have quite ancient origins. One of the most credited folk legends has it that in the 18th century a maid serving an Abruzzese family decided to make a dessert that resembled a …
Bocconotti abruzzesi, shortbread shells with a mouthwatering filling Read More »
In Castrovalva, at the gateway to the Sagittario Valley, a family cherishes an ancient tradition: the highest olive oil in Abruzzo. Among the beech forests, at 800 meters above sea level, this olive grove endures thanks to the expert care …
Castrovalva, where Abruzzo’s highest oil is born Read More »
We present the Easter recipe for capretto cacio e uova, typical of Abruzzo’s pastoral tradition, in a version revisited by Chef Davide Nanni. A rich dish with intense flavors reminiscent of the aromas of grandmothers’ kitchens.
We went to Montepagano to meet star chef Davide Pezzuto, who made a recipe for you with a very special ingredient: honey from Tornareccio Discover the recipe
Pecorino di Farindola, the only cheese in the world prepared with pork rennet, is also known as the cheese of women, who prepare it in accordance with tradition and hand down the recipe from generation to generation.
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