Abruzzo Food Traditions

Eggs fresh cheeses ricotta vegetables with all the flavorings as spices that the mind can only imagine.

Abruzzo food traditions. The dish scrippele mbusse was born. Desperate the woman prayed to saint anthony of abate and the wolf let the baby go. The abruzzese version of crêpes is called scrippele. Small crêpes sprinkled with cheese rolled up and served in broth.

Thin and delicate they are made without milk just flour eggs and water. They are cubes of sheep impaled on wooden skewers and cooked on fornacellas a special narrow grill that people use in abruzzo. The traditions of abruzzo offers an extraordinary heritage. Most of the pasta they eat is dried pasta made from semolina and.

Traditions and flavours in a snapshot. The most interesting abruzzese culinary tradition is la panarda a multi course feast of gargantuan proportions. For when you roll down the high slopes to the middle hill terrain you find one of abruzzo s greatest gems. By sam dunham 25 03 2016.

Typical for the northern part of abruzzo the teramo province scrippele origins go back to the 19 th century when the french ruled the region. During the holy friday parades commemorating the passion and death of christ parade along the streets of many towns. A local cook while preparing a meal for french officers by accident put some crêpes in a bowl with chicken broth. Exploring its ceremonies and processions over the revered holy weekend and recipes eaten locally to welcome spring and take on the first picnic of the year.

Don t be afraid to put the knife and fork to one side as these authentic treats are traditionally eaten by hand with fresh bread or pane bruschettato and olive oil. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Confesercenti an italian trade organization conducted a 2013 study which. Abruzzese pasta is consumed all over the region of course and the world but in the valleys and plateaus of the middle turf some of italy s finest hard durum wheat or semolina is grown.

A legend holds that la panarda was born when a young mother gone to fetch water near her home returned to find her newborn in the mouth of a wolf. Another inevitable abruzzo food dish is the rustic pizzas from the easter pizza a rustic cake with cheese and pepper from the teremano area to fiadoni from chieti dough of eggs and cheese well risen cooked in the oven in a thin casing of pastry to the omnipresent rustic tart often enriched by a casing of pastry and filled with everything imaginable. In chieti one of the most ancient in italy the procession of the dead christ starts from the. Talking about the main courses timballo is the abruzzese version of the famous lasagna.

The traditional cuisine of abruzzo is eclectic drawing on pastoral mountain and coastal cuisine. In particular the easter rites attract thousands of visitors to abruzzo because particularly evocative and exciting. This is firm nutty stuff once again confirming the abruzzese penchant for the rugged. Easter in abruzzo in a simple snapshot.

It s what we consider one of the 14 experiences you should make when travelling in abruzzo and we are sure you will love them.