But a holiday in Abruzzo means also good food and authentic flavors.
Our region is the home of Pasta, of Montepulciano DOC and of a tasty olive oil. Discover Abruzzo through our typical dishes, taste them, enjoy them, to know their history means to live our land.
It is the most famous cake of Abruzzo, even praised by G. D’Annunzio in some of his writings. Parrozzo was invented in 1919 by Luigi D’Amico, owner of a bakery in Pescara. D’Amico wanted to create a cake that resembled the traditional rough bread made by the local farmers with corn flour. Parrozzo has the same semispherical shape, contains eggs to mimic the yellow of the corn, and is covered with a layer of dark chocolate that reminds the burnt surface of the bread.
The “bocconotto” is a typical confectionery product of Castel Frentano, a town near Lanciano, in the province of Chieti. The bocconotto is a small, short pastry tart with a completely closed surface. Its peculiarity is the density of the crust, which is made without butter, as in all Abruzzo sweets. The extra virgin oil is the undisputed protagonist in the art of Abruzzo confectionery. The easy workability of the dough is due also to the exclusively use of egg yolks. The filling is made of a dense mixture of dark chocolate with chopped almonds and a hint of coffee.
For the pastry: 4 egg yolks, 100 grams of sugar, 50 ml of extra virgin oil,1 teaspoon of liqueur, 1/4 grated lemon.
For the filling: 300 ml of water, 100 grams of sugar,100 grams of chocolate,100 grams toasted and chopped almonds, Aroma of cinnamon, 1/2 teaspoon of coffee powder, 2 egg yolks.
Boil 300 ml of water with 100 g of sugar; now add the chocolate, toasted almonds, cinnamon and coffee powder. When the mixture has cooled 2 egg yolks are added and the pan is placed back on a moderate heat. For the short pastry mix the egg yolks with the sugar add ¼ of stiff egg, the oil, the grated lemon and the flower as needed. The pastry is used to line the aluminium or stainless moulds, previously buttered, then filling is spooned in. The remaining pastry is spread out and a mould is used to cut lids to cover the bocconotti, wich are then baked at 180° C and cooked until they are a good golden hue. When they are ready they are dusted with icing sugar and served
The real Arrosticini are only those made from mutton!
Arrosticini originate from the food consumed by shepards of the mountainous areas of the Grans Sasso during the transhumance.
Arrosticini are a class of traditional Abruzzese cuisine and are tipically made from mutton or lamb meat, cut in chunks and pierced by a skewer.
There are two main kinds of arrosticini: those made industrially and those made by hand. The hand made ones are cut with a knife in chunks of different sizes and they have a weight slightly higher than those found in supermarkets. But it is not only the weight but also the quality of the meat that makes the difference.
The best sheep meat that can be used is called “Ciavarra” it is a young sheep that has never given birth.
Very important is also the cooking. It is cooked on a special grill with a typically enlongated shape called “fornacella” that allows the long narrow wooden skewer to stay out of the embers so that you can easily turn them.
The meat should not be salted before cooking, but at the end and the skewers should be turned often so that they cook evenly. Since they cool quickly once roasted it is good wrap them in aluminum foil or put them in terracotta containers to keep them warm.
Now it’s time to enjoy your meal.
This is a tipical example of Abruzzo poor man’s cuisine. Traditional flavors and simple ingredients: stale bread, cheese and eggs.
According to popular tradition, this recipe was invented by shepherds during transhumance to appease their hunger.
After the recipe was consolidated in the homes, today thanks to Abruzzo housewives “pallotte cacio ed uovo” are served with a delicious tomato sauce. This simply delicious dish is one of our must in the Abruzzo dinner, that we offer to our Punta guests.
A typical dish of Teramo and the Abruzzo tradition that embodies the beauty, the authenticity and the simplicity of our land: Maccheroni alla Chitarra, the region’s proudest pasta, derive their name from the instrument called “chitarra” (a wooden frame on which parallel strings are mounted) used to cut the pasta. The pasta is served with tomato sauce and very tiny meat balls.
This dish reminds us of family moments, it makes us think about Sunday mornings, a kitchen full of perfumes, hands that skilfully spread the dough on the “chitarra”, the smiles of children that eager to have the “pallottine” on their plates. This recipe can be prepared with a very simple tomato sauce with onion, garlic and tomato, or with a richer variant also adding to the sauce the meat balls.
Ingredients: 4 eggs, 300 grams of flour 0, 100 grams of semolina flour, 300 grams of minced veal meet, 1 tablespoon of grated parmesan cheese, 800 grams of tomato paste, 1 onion, 1 garlic clove nutmeg, extra-virgin olive oil, salt, pepper.
Make the dough: place the flouers on a pastry board, make a well in the center and crack the eggs into the well; when almost all the flour has been incorporated into the eggs, begin kneading the dough by hand untill it is smooth and supple; now let the dough rest about 30 minutes; cover the dough with a dry towel. Once the dough has rested, lightly sprinkel a counter with semolina flour and start rolling the dough out into a thin rectangle with a rolling pin. Cut the dough with a pastry whell into rectangles similar to the stringed portion of the guitar. Place the rolling pin on the bottom-most portion of dough and roll with strength up, towards the top. When the pasta is cut, it will look like square spaghetti.
Make the sauce: place the olive oil, onion and garlic in a wide skillet. Turn on the flame and allow the aromatic ingredients to warm gently for about 5 minutes, using a wodden spoon , stir well and add the tomtoes to the skillet and cook for about 30-40 minutes untill the sauce becomes chunky, now adjust for salt and fresh basil.
Mix the minced meat with the grated Parmesan cheese, adjust for salt, add the nutmeg and form tiny meatballs with your hands lightly anointed with oil; heat a pan with extra virgin olive oil and fry for a few minutes the meat balls. Put a portion of the already cooked sauce in a pot and add the meat balls and cook for about 5-10 minutes.
Cook the pasta in salted water, drain the pasta and toss with the tomato sauce and the meatballs, sprinkle with parmesan cheese if desired and serve hot.
Many are the typical products of our region from the lentils of Santo Stefano di Sessanio to the extraordinary saffron from Navelli, from the red garlic of Sulmona to the pecorino cheese of Farindola, from the marked by the quality level DOP Oil of the Aprutine hills of Pescara to the ventricina and many others. Among the most tasty there is the pepper, the red one of Altino is a type of sweet pepper.
It is usually used to flavor the salami (sausages, ventricina, etc.) or even as an ingredient in many traditional recipes like the pasta with garlic, oil and chilli, with anchovies, with eggs, with pulses ..
The seed of the sweet pepper of Altino, which is the same for over 250 years, comes from the healthy mother plants selected from those grown in the territory.
To contribute to the knowledge and enhancement of this typical product in Altino was born “the Protection Association” that promotes also the “Festival of the sweet pepper of Altino” with his “culinary District race”.This event is known in the whole region and beyond and it is a sort of meeting point between tradition and taste. The manifestation takes place every year in late August, it involves all the corners of the town and the districts challenge each other with recipes.
Fiadoni were tipically made for Easter holidays wich replaced in the past the breakfast bread on Easter morning, but in fact today you can find and eat them in any period. But a great variation of sweet and salty recipes of fiadoni can be found across the region and they also differ in the variety of filling and shape.
The most common fiadoni are salty and have the shape of a ravioli, whose dough is prepared with a mixture of eggs, oil, white wine, flour, while the filling may vary, but it is based on cheese as the Rigatino and Pecorino, or ricotta. All the ingredients are mixed with eggs and several spices (nutmeg, pepper, and in L’Aquila even saffron).
Ingredients for the pastry crust: 500 grams of flour, 1 egg, ½ cup of oil and ½ cup of withe wine, salt.
For the filling: 300 grams of ricotta, 100 grams of rigatino cheese, 100 grams of parmesan cheese, 1 egg, 1 pinch of nutmeg, 1 egg yolk for brushing.
For the pastry: mix all the ingredients and form a smooth paste.
For the filling; mix all the ingredients in a bowl untill the cheese mixture becomes uniform and shape the dough into 30 balls so they are ready to use.
Roll out the dough with the machine for fresh pasta and cut out 30 squares.
Place a filling ball in the center of each square.
Fold forming a triangle and press the edges together and form the ravioli.
Brush the tops of the fiadoni with egg yolk and on each place a cross wich will allow the steam to escape as well as a little of the filling to crust up out the top, place the fiadoni on a baking sheet and bake in 180° degree oven for about 20 inutes.
The recipe of “Pizzelle”and “Neole” is very simple: eggs, sugar, flour and extra virgin oil. They are waffels cooked with a special “iron”, slightly hollow and etched with squares on the inside, wich give the products its distinctive form. Certain differences exist between the leading production centers, particulary regarding the consistency of the dough and the ingredients used to flavour so that in the cities of the Adriatic coast you can taste the “neole” hard and crispy, while in the villages it is more common to find the “pizzelle”, soft and dewy.
Thanks to the genuine ingredients and the easy preparation, we find this traditional cake frequently in the Abruzzo households: a few eggs and a good waffle iron and the ferratelle are done.
The “brodetto alla Vastese” is a symbol of Vasto dishes. The traditional recipe uses the whole fish and for cooking a crock pot. Another secret is that the fish is not stired, just the pot is shaked often so that the fish doesn’t stick.
On fish, it is used a variety of at least seven, and usally include cuttlefish, sole, cod, mullet, weever, gurnard, monkfish, scorpion fish, rays, panocchie, clams and mussels.
Other ingredients: cherry tomatoes, garlic, peppers, parsley and basil, olive oil, salt
Clean and wash the fish, leaving their heads intact. In a wide, flat crock pot put an abundant amount of extra-virgin oil and two cloves of garlic add tomatoes, pepers and parsley and cook for about 8 minutes.
Add in the different varieties of fish one at time in order of hardness, begin with the cuttlefish and after a few minutes the rest of the fish. Now add the salt and the basil. Put the lid on the pot and while it is cooking don’t move the fish at all. After about 15 minutes the soup is ready.