Typical Dishes

Instead of gnocco fritto, some people prefer to taste tigelle, small focaccias made with flour, water, brewer’s yeast and lard. Their name deriv… Read the rest

Typical of the Province of Teramo, in particular Val Vibrata towns, “sassi d’Abruzzo” are also called “mandorle atterrate”. These are almonds treate… Read the rest

Together with tortelli, one of the tastiest Emilian dishes are anolini, also called capelletti. They are always fresh pasta, preferably hand-rolled, w… Read the rest

It seems that stockfish was brought to Elba by the Spanish who guarded Forte San Giacomo in Portolongone, now Porto Azzurro. Some would like to attrib… Read the rest

The brigidini are sweets typical of Lamporecchio, a small town in the province of Pistoia. They are yellow-orange wafers with a curved surface, very c… Read the rest

The first typical dish of Emilia is definitely the gnocco fritto with salami. In reality, this specialty changes name according to the province, in Pa… Read the rest

This is a type of “maccherone alla chitarra” (a square-section macaroni) but thicker than normal, and popular in the mountains and foothills of the Pr… Read the rest

The “bocconotto” is a small, short pastry tart, made with extra virgin olive oil, filled with a dense mixture of dark chocolate, almonds and cinnamon.… Read the rest

The specific territory where this dish is prepared embraces the municipalities in the River Vomano and River Tordino valley, and to a lesser extent th… Read the rest

A typical Abruzzo meat dish made by stewing mutton until it is well-cooked, adding onion, peeled, squashed garlic, rosemary, sage and marjoram leaves,… Read the rest