Tag Archives: Abruzzo recipes

SFOGLIATELLA ABRUZZESE RECIPE

Sfogliatelle abruzzesi are a sweet delicacy made from a fragrant shell enclosing a sweet filling made of grape jam mixed with toasted almonds. The sfogliatella is a very old traditional recipe of Abruzzo cuisine, probably it came from Naples, but it has been modified according to the availability of common ingredients of the Abruzzo territory […]

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HOW TO PRESERVE CHILI PEPPERS: DRIED CHILI PEPPERS AND CHILI INFUSED OLIVE OIL

Hot pepper is a staple in Abruzzo cuisine, dried or infused in oil, the hot pepper is a flavorful and healthy  finishing  touch for sautéed vegetables , soups, but also pasta and stews. It is the hot peppers  season and  our garden has plenty  of these wonderful fruits of different varieties like Trinidad Moruga Scorpion […]

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“BOCCONOTTI” TRADITIONAL FILLED COOKIES OF ABRUZZO

I love making Italian traditional recipes. I am going to present you a jam filled cookies recipe typical of Montorio al Vomano, a small town in the province of Teramo in Abruzzo region. “Bocconotti “  are made with a fragrant sweet  shortcrust pastry  and a soft grape jam heart. This very old recipe is made […]

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ITALIAN WINE COOKIES RECIPE

Montepulciano d’Abruzzo wine is one of the best Italian red wine, it has a deep ruby red color with an intense bouquet of ripe red fruit. If you like this amazing red wine and you love cookies, we recommend this very popular  recipe in the Abruzzo region. This is an easy Italian recipe to make […]

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“Parrozzo” a typical Christmas dessert of Abruzzo

The “Parrozzo” is a typical Christmas dessert of Pescara in the Abruzzo Region, made with semolina flour, eggs, almonds and chocolate. It was invented by the pastry chef  Luigi D’Amico in 1920 to celebrate a typical bread of the peasants culinary tradition called “rude bread” with a classic dome- shape. Even the famous poet Gabriele D’Annunzio wrote […]

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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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