Archive | October, 2013

Farro salad with pomegranate

This is a farro salad rich in healthy ingredients as pomegranate seeds, arugula and extra virgin olive oil. This is one of my favorite fall recipes, because is a fresh meal and a rich source of dietary fiber. Pomegranate is a super food rich in antioxidants, vitamins and minerals, and it adds an elegant touch […]

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Sagne e fagioli

“Sagne” are  strips of pasta whose size is generally 6 mm in width and 6-8 cm in length and they are typical of Abruzzo’s culinary tradition. In the past, farmers considered egg pasta a specialty dish, prepared on special occasions and festivals . “Sagne e fagioli” was a poor man’s dish because sagne were made only […]

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To celebrate harvest time of Montepulciano d’Abruzzo grapes, I’ve made a tart base made with farro flour and rice flour, filled with a traditional jam made with Montepulciano D’Abruzzo grapes, it is known as “Scrucchiata” in local dialect. This grape jam take some effort in the preparation but its taste is delicious. It is made […]

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