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FOOD |
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Abruzzo means glutton and
real Gourmet. Restaurants in Abruzzo can surprise you with easy
recipes wihich reflect the plain, genuine nature of the region, because it is based on the products
of the Land and the Sea, but also with nice elaborated dishes of old traditional cuisine. |
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First Courses.
The secret is the hard wheat and the clean water of the mountains. The homemade pasta is to recognize in the famous
maccheroni alla chitarra, usually created using a frame with very fine copper wires called "carrature" or "chitarra". The sauce is made with ground meat of beef, pork, mutton and duck, or lamb sauce pecorino cheese and lard from pig’s cheek. Very good also the
maccheroni alla mulinara of Bisenti and
the sagnacce of Teatino. Don’t forget the
ravioli whit ricotta. A famous traditional dish of Teramo is
scrippelle 'mbusse, with or without broth. On the coast taste delicious
the frutti di mare on spaghetti or cooked in other many different ways.
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Soups.
Vegetables and pulses are the base of delicious soups. A mainly Teramo peasant tradition are
le virtù, a soup made with 7 different kinds of vegetables and pulses, 7 fresh vegetables, 7 kinds of pasta and 7 kinds of meat. Easier are
le scrippelle 'mbusse, omelettes cover with chicken broth. |
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Fish.
Excellent, always fresh. Adriatic sea fish is small and tasty. It is cooked in different ways according to the traditions of the regional localities. Other protagonists of Abruzzo cuisine are the delicious shellfishes like lobster and prawns.The most typical regional fish dish is
the brodetto, tasty soup and sea fishes of various kinds like: prawns, codfish, sepia, mullet, soles, rockfish, smooth dogfish, and cicada fish and mussels and clams. You can find this famous fish dish on the north and south coast; the best is compete between Giulianova and Vasto, in this last coast locality it is cooked in a typical earthenware dish.
"Scapece" is another special fish dish of Vasto. Boneless fried fish preserved in vinegar with plenty of Navelli saffron, which gives it its yellow color. |
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Meat.
Very popular are l’agnello and
the castrato (male of sheep), baked or roosted. On the top are
the arrosticini, mutton cooked with coal or wood. Triplette of lamb, torcinelli, pecora alla cottora or alla callara,
tacchino alla canzanese and liver are some other regional specialities. |
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Desserts.
When talking about typical Abruzzo cakes we remember: the pizza dolce, the
"calcionetti" filled with marmelade, pine-kernels and walnuts, the
"fichi maritati" with almonds and laurel, the
"sise delle monache", the "cicerchiata" and the
"croccante" of almonds, the "pizzelle or ferratele". |
In Abruzzo you can find a lot of typical dishes.
Everywhere you spend your holiday you
have the possibility
to taste
the best of the traditional gastronomy!
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GRAPES AND WINE |
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Abruzzo thanks to his particular climate lay of the land (mountains, hills and coast) and to his geomorphologic peculiars - with highly favourable natural conditions for grapewines - is a region famous, since ancient time, for grapes and wines. The ground is made first of sandstones, gypsum and rocks derived from volcanic ash and hills, in particulars, are made of sandstones and clayey-lime stones. The Abruzzi has been noted since extremely ancient times for its grapes and its wines. The Latin poet Ovid, a native of Sulmona, remarks in the second book of his Amores: "I am at Sulmona, third department of the Paelignan district, a small region but salubrious because of the water that irrigates it...A fertile land of wheat and abounding in grapes." That Ovid wrote grapes in the plural is significant, since it clearly represents an allusion to the varied output of the Valle Peligna, which had made the district famous throughout the world. Wines of Abruzzo have in recent years won many international awards and prizes and this thanks to a better quality production and low attention to the quantities. The most important grapes that grow in the region are
the Montepulciano d’Abruzzo, the Trebbiano d'Abruzzo, the Sangiovese, the Trebbiano Toscano, the Malvasia Toscana, the Cococciola, the Passerina, the Pecorino and the Biancame.
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A few notes about the two most important grapes |
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Montepulciano d’Abruzzo grapes are about the 50% of the grapes variety that grown in the entire region. Despite the name, Montepulciano d'Abruzzo is in no way linked with the Vino Nobile di Montepulciano. The Tuscan wine is named for the town and made of Sangiovese grapes, while that of the Abruzzi bears the same name as the variety, which predominates in the grape mixture from which it is made. It can be asserted without fear of contradiction that the Montepulciano variety originated in the Valle Peligna in the Abruzzi, an assertion that was originally advanced by Michele Troia, a historian of the 18th century, a period that is considerably anterior to the date of Tuscan origin claimed for the variety. The variety was developed through selection by the growers and it displayed significant capacity for adaptation to different environments, which facilitated its spread to other territories nearby. Today, it is cultivated in all four provinces of the Abruzzi--Chieti, L'Aquila, Pescara and Teramo--at altitudes not exceeding 500 meters. In addition to the variety of the same name, Sangiovese, which is clearly of Tuscan origin, having been developed in the Chianti district, is also used in the production of Montepulciano d'Abruzzo. A special wine, the
"Cerasuolo", is made through vinification off the skins or, in vintages when the must is weak in colour, after brief maceration. The wine is named for its cherry-like color. The Cerasuolo is not easy to produce. Even slight blending with another wine is sufficient to destroy its excellent sensory characteristics. In colour Montepulciano d’Abruzzo is ruby red with light purplish reflections tending to orange with aging; vinous, tenuous and appealing odours; dry, sapid, soft and slightly tannic flavour. Montepulciano d’Abruzzo is a classic match for the typical meat dishes and sauces of this region that incorporates rich flavours: lamb, sheep, hunting meet and cheeses with a good consistence and maturation. Excellent with i "maccheroni alla chitarra" or with i "fazzoletti al forno". It can handle all of these layers of flavours and offer a few more of its own. Drink temperature is 18°C. |
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The Trebbiano d'Abruzzo production area is extremely vast and takes in practically the whole of the region. The wine is made from the "flower" must of the variety of the same name and has a bright golden straw-yellow colour. The Trebbiano d'Abruzzo variety is also known as Bombino bianco. Its cluster is of average size, pyramidal in form and winged. Since the cluster supposedly resembles a baby (bambino) with its arms outstretched, the variety was given the name Bambino, which then became Bombino. In addition to Trebbiano d'Abruzzo and Trebbiano Toscano, the Passerina and Cococciola varieties are also used, although in small amounts, in making Trebbiano d'Abruzzo. The Cococciola, which is a moderately vigorous variety with constant and abundant production, is originated in the Abruzzi. Trebbiano d'Abruzzo is a wine with pleasant odour, dry, sapid and with harmonious flavour and is a delicious choice for fish dishes (roasted shellfish and grilled fish), richer starters, pasta with tomato sauce, soups with vegetables, soups of fish not very spicy. |
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Abruzzi Docg (Denomination of controlled and guaranteed origin):
Montepulciano d'Abruzzo Colline Teramane (2003).
Abruzzi Doc (Denomination of controlled origin):
Montepulciano d'Abruzzo (1968);
Trebbiano d'Abruzzo (1971);
Controguerra (1996).
Terre Tollesi o Tullum (2008).
Abruzzi IGT (Typical Geographic Indicator):
Alto Tirino, Valle Peligna, Colli Aprutini, Colline Pescaresi, Del Vastese o Histonium, Colli del Sangro, Colline Frentane, Colline Teatine, Terre di Chieti, Terre Aquilane o Terre de L'Aquila. |
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www.collineteramane.com
www.enotecaregionale.abruzzo.it
www.sommelier.it
www.bibenda.it
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02.06-16.06 / 25.08-01.09
7
week = 6
days
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2 persons, camper,
caravan or tent,
electricity,
hot shower
01.05-11.06 /
01.09-31.10
Min.
stay 4
nights
15,00
p/night
Min.stay 14
nights
13,00
p/night
from
11.06
to
13.07
Min.
stay 4
nights
21,00
p/night
from
09.07
to
29.07
Min.
stay 4
nights
23,50
p/night
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