Food and Wine
Italy's food and wine heritage, renowned all over the world, lives on specific, unique local realities. Even more so, the cuisine of mountain places seems to be one of the most tempting, marked by a simplicity that, even in these modern times, still guarantees it an almost untouched genuineness.
Pecora alla cottora from the Abruzzo tradition
By Redazione Published: 15/01/2013
A typical dish of the regional cuisine of Abruzzo: the "cottora" is a small copper cauldron used by shepherds during the transhumance. A tradition that may go back as far as the sixteenth century.We have…
Shopping guide “La Spesa nel Parco”
By Redazione Published: 20/06/2012
A substantial and interesting guide devoted to buying from the farms and producers of the Gran Sasso e Monti della Laga National Park came out on 16 April 2012.“La Spesa nel Parco” (Shopping in the…
Saffron - Crocus sativus L.
By Redazione Published: 29/05/2012
The spice that comes from afar… If you have looked for information on saffron you will certainly have come across the usual Wikipedia page, perhaps too academic, perhaps too full of facts to give you…
Lamb arrosticini
By Redazione Published: 29/05/2012
The tourist, the hiker and the mountaineer too cannot pass through Abruzzo without crediting this wonderful region of central Italy with the paternity of the traditional preparation of arrosticini.A BIT OF HISTORY: Sheep farming in…
The Abruzzo dairy and cheesemaking tradition
By Redazione Published: 29/05/2012
Mountain produce There are two reasons that make Abruzzo a region with a calling for dairy products. On the one hand Abruzzo has an ancient history of sheep farming that holds a skilled tradition of…
Zuppa di cicerchia (grass pea soup)
By Barbara Carrozzini Published: 29/05/2012
Cicerchia (grass pea) ... an unjustly forgotten legume...Just back from the festive binge? Have you been forced into “tours de force” around laden tables? Even today on these tables, despite the changed habits of our…
Grappa or “sgnapa” flavoured with gentian
By Redazione Published: 29/05/2012
Gentian grappa is a spirit made from the roots of the plant, which are gathered in the pastures in late summer and in any case always once the plant's life cycle is complete. The root…
Baked polenta with fontina
By Redazione Published: 10/11/2009
Among the many recipes you can make with polenta we chose this one, on the one hand because it partly respects the idea of minimum resources for maximum return (cooking in Alpine Style... hehehe!), on…
Tyrolean-style Savoy cabbage
By Barbara Carrozzini Published: 04/04/2008
Tyrolean-style Savoy cabbage... trim the cabbage, pull off the leaves, wash them and drain them. Peel the onions and slice them paper-thin. Peel the garlic and chop it with the sage leaves and the rosemary…