Typical Dishes

Cif e ciaf is a typical recipe from Abruzzo, a second course of the poor and peasant tradition and suitable for winter temperatures. You can’t… Read the rest

In order to avoid diatribes about the origin of bocconotti, short pastry filled cakes, let’s say at once that they boast of being a Traditional… Read the rest

The virtues are a very rich soup of first fruits of the season, wisely mixed with all the leftovers of the winter pantry and which is consumed on the… Read the rest

Pizz e fuje (or foje according to the season) is a kind of cornmeal polenta cooked in the oven or in a pan which is the base of the dish. On top there… Read the rest

Did crepes or scrippelle come first? The eternal dilemma mirrors that of the egg, fundamental ingredient in both preparations. In this case we are pre… Read the rest

Whether it is with cardoon, known as cardone in Abruzzo, with rustic pizza and meatballs, or without rustic pizza but with stracciatella, or with scri… Read the rest

Fried pizza is not only a Neapolitan specialty. Pizz’onde or pizzonte are a typical street food from Abruzzo whose literal meaning is just that… Read the rest

Who doesn’t like a little color on their plate? From the province of Pescara, precisely from Collecorvino where a dedicated festival is held eve… Read the rest

Attention: the typical dish of Elice, province of Pescara, could be misleading. What’s so special about fresh pasta with sauce? Well, to begin w… Read the rest

Ravioli del plin is a Piedmontese first course made with fresh egg pasta stuffed with meat and vegetables. Ravioli del plin originated in the Langhe,… Read the rest