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 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.
A famous variety of lentils is grown in Santo Stefano di Sessanio, in the province of L’Aquila, which is also a Slowfood presidium due to its harvesting method and characteristics. They are a traditional product of the Abruzzo region and …
Roscetta della Valle Roveto chestnut is a variety of chestnut that is among the traditional products of Abruzzo. Castagna Roscetta della Valle Roveto is reddish-brown in color, smooth on the surface and of significant volume, also characterized by the particular …
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