Food & More
Food & More
Food & More
Food & More
Food & More
Food & More
Food & More
Food & More
Food & More
Food & More

Food & more

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.

Cheese and egg balls

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.


Fiadoni (Cheese-filled pastries)

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 pasta
500 of flour, 1 egg, half a glass. of olive oil and half of white wine, a little salt.
For the filling,
300g of ricotta, 100 of rigatino, 100 of Parmesan, 1 egg, 1 pinch of nutmeg, 1 yolk to brush the surface.
For the dough: mix all the ingredients to form a homogeneous paste.
For the stuffing; in a bowl mix all the ingredients until you have a uniform mixture and form 30 balls so they are ready to use.
With the machine for fresh pasta roll out the dough and cut 30 squares.
Place a filling ball in the center of each square.
Bend to form a triangle and press the edges well and form ravioli.
Brush the surface with the yolk and make a small cut with the scissors (used to drain the liquid produced from the ricotta), transferred onto a baking sheet lined with parchment paper.
Bake at 180 ° C for about 20 minutes.


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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 pasta : 4 Rossi, 100 g sugar, 50 ml extra virgin olive oil, 1 teaspoon liqueur, 1/4 grated lemon

For the filling : 300 ml of water, 100 g of sugar, 100 g of chocolate, 100 g of toasted and chopped almonds, aroma of cinnamon, 1/2 teaspoon of ground coffee, 2 egg yolks.

The 300 ml of water are boiled with 100 g of sugar and the whole is syruped; at this point chocolate, toasted almonds, cinnamon and coffee powder are added. When everything is cooled, add the 2 egg yolks and blanch. For the shortcrust pastry the egg yolks with sugar will be added; previously you will have mounted 1/4 egg white until stiff: besides you will have mixed, with the oil, the peels of grated lemons and the necessary flour; therefore it is necessary to grease the internal walls of the molds with oil or butter, within which they will look like shortcrust pastry, which must adhere, in a thin layer, to the walls of the molds; in this thin short pastry shirt, of each form, you have to pour the chocolate and almond chopped stuffing; each form must be covered with a shortcrust pastry disk, which acts as a lid for the big bowl; now all that remains is to bake the filled molds in the oven at 180 degrees; after cooking, they will have taken on an amber color; when the bocconotti get cold, they extract from the little molds, align themselves on the trays and cover themselves with a thick layer of icing sugar.


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Maccheroni alla chitarra e pallottine

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.

4 eggs, 300 g of flour 0, 100 g of durum wheat semolina, 300 g of ground beef, 1 tablespoon of grated Parmesan, 800 g of tomato sauce, 1 onion, 1 clove of garlic, nutmeg, extra virgin olive oil, salt pepper.
Preparation :
First prepare the pasta: pour the flour on a pastry board forming a fountain, break the eggs and add them to the center together with a pinch of salt; we work the ingredients with our hands until we obtain a homogeneous mixture; let the dough rest on the pastry board, covered with a cloth, for at least 30 minutes.

After the resting time we spread the dough with a rolling pin, dusting the pastry board with the semolina; we try to get a rather thin sheet, so we get strips of dough suitable for the width of the guitar. We place the lightly floured sheets with the semolina on the guitar, press the pastry on the guitar with a rolling pin and we get macaroni.
Let them dry on a paper tray and sprinkle them with the semolina.
Meanwhile, prepare the sauce: chop the onion finely, peel the garlic and crush it; fry the oil in a pan with the onion and garlic, let it cook for 5 minutes on a low heat, then add the tomato and cook for about 30-40 minutes, or until the sauce is well cooked and restricted. We adjust the salt and add fresh basil to taste, if in season.

Mix the minced meat with the grated Parmesan, season with salt, add the nutmeg to taste and form very small meatballs, helping us with your hands slightly oily with oil; heat a pan with extra virgin olive oil (it is not necessary to use so much) and fry the pallottine for a few minutes, then place it on a plate covered with absorbent paper to remove excess oil.
Put in a saucepan part of the sauce already cooked and pour the pallottine, we bring on the fire and leave to flavor for 5-10 minutes.
Cook the pasta in abundant salted water, drain it and season it with the tomato sauce, then complete adding the pallottine with the sauce and grated Parmesan to taste.


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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 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” is a young sheep that has never given birth. 
Cooking is also very important. The kebabs are cooked on a special grill or narrow and long furnace that allows the wooden skewer to stay out of the embers so that it can be turned easily. The embers to be used must be minimal and it is good practice to leave an empty space without embers on the furnace, on which to move the meat in the event of large flames.
It is advisable not to grease and salt the meat before cooking, but when cooked, just as it is good to turn the skewers often because they are evenly browned. Since they are quickly chilled when roasted, they should be wrapped in aluminum foil or in terracotta containers that will help keep them warm. 
Have we whetted your appetite?


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Many are the typical products of our region from the Santo Stefano di Sessanio lentils to the extraordinary Navelli saffron, from the Sulmona red garlic to the Farindola pecorino, from the Dop Colli Aprutine Pescaresi to the ventricina and many others. Among the tastiest and the funniest is the “li pipidign” pepper, the red one from Altino is a type of sweet pepper. It is usually used as an aroma in the local sausages (sausages, ventricina, etc.) or even as an ingredient in various traditional recipes such as pasta with garlic, oil and chilli, with “pizza and“ ffójje ”, with salted sardines, with eggs (peparuole and ove) with legumes.

The seed of the sweet Altino pepper, which has been the same for over 250 years, comes from healthy mother plants selected from those grown in the reference territory. 
To contribute to the knowledge and enhancement of this typicality, the Protection Association was born in Altino, which promotes the “Festival of sweet Pepper of Altino” with its “Palio culinario delle contrade” which receives success and fame even beyond the borders regional appearing as a sort of meeting point between tradition and taste. The event is held at the end of August every year, involves all the corners of the country, and sees the contrade challenge each other with recipes.


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Vastese fish soup

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.


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