Abruzzo Food and Recipes – Peppers ad chitarra pasta

This is an excerpt from the book “Abruzzo”. Get the ebook for the complete content.
Abruzzo Food and Recipes
Peppers Photo Club del peperoncino

Abruzzo Food and Recipes: Abruzzo’s local word for chili pepper is diavolicchio or diavolillo and it is the protagonist of nearly all Abruzzese dishes. It is in the local pasta dish maccheroni alla chitarra, in the succulent ‘ndocca ‘ndocca, as well as in simpler pasta sauces and all pork products.

The Abruzzese version of brodetto, the fish soup made along the length of the Adriatic coast, is flavored with tomatoes, garlic, onion and bay leaves. Unlike other versions of brodetto, it contains no saffron, which is surprising since the crocus from which saffron is extracted is extensively cultivated near the capital of the region, Aquila. In fact, saffron appears in only one local dish, scapece – pickled fish, which is fried and then preserved under saffron- flavored white vinegar in wooden barrels.

The origins of this dish go back over the centuries to the Greeks, who landed on the coast but never penetrated into the interiors as they did in other regions.

Pasta-making was once a craft but is now a large-scale industry, with local brands in strong competition with those from Naples. It is the tradition that has made the modern product so successful, as well as the high- quality durum-wheat grown locally.
From: Gastronomy of Italy Anna Del Conte Prentice Hall Press

Abruzzo Food and Recipes
Maccheroni alla chitarra – Photo © lacucinaitalianamagazine.com
Abruzzo Food and Recipes: Specialty Foods

Peperoncino This red chili pepper, known to the people of Abruzzo as diavolino, or little devil, is a key ingredient in the local cuisine. It spices up everything from brodetto alla pescarese, a fish soup made in the fishing port city of Pescara, to the time-honored spaghetti aglio, olio, e peperoncino (spaghetti with olive oil, garlic, and chili).

Maccheroni alla chitarra is an egg pasta that is made with a chitarra, a rectangular beech-wood frame, over which fine metal strings, like those on a guitar, are stretched. The thinly rolled pasta dough is laid over the strings and pushed through with a rolling pin, cutting the dough into uniformly fine, long strands. Traditionally, the maccheroni is served with a lamb, tomato and peperoncino sauce, sprinkled with the local Pecorino cheese.

Saffron is another seasoning that makes an appearance on the Abruzzi menu. The Abruzzi is Italy’s principal source of saffron, with the majority of it grown for export. Worth more than its weight in gold – it takes approximately 130,000 flowers to produce just two pounds – saffron is used respectfully and sparingly by judicious Abruzzese cooks. The L’Aquila Saffron DOP

Parrozzo is a famous local dessert, a soft cake made with flour, butter, eggs, sugar, and almonds, covered with chocolate. It was a favorite of the poet Gabriele d’Annunzio, a native of Pescara, who supposedly gave the cake its name (which derives from pan rozzo, a round bread of the countryside) and sang its praises in verse.

Confetti The town of Sulmona, Italy’s confectionary capital since the Renaissance, is known for producing the country’s best confetti, or sugar-coated Jordan almonds. These tasty, colorful treats are transformed (using silk, plastic, colored paper, wire, and other accessories) into flowers, blossoms, exotic fruits, and many other imaginative arrangements. Confetti is a common sight at weddings and christenings, where they are given to guests in elaborate bags festooned with ribbons.

Cent’erbe is the most powerful of all Italian liqueurs. Emerald green in color, with a high alcoholic content, it was first produced by herbalists of Abruzzo from various plants indigenous to the alpine region of Abruzzo; hence its name, ‘one hundred herbs.’

Abruzzo Food and Recipes
Preparing the herbs to cook the old sheep – Photo © francesco@photo
Abruzzo Food and Recipes: Typical Food

The old sheep is boiled in water for 8/9 hours, according to the age of the sheep, until the meat pulls from the bones, in a big pot (cotturo in Abbruzzese)…in this way the sheep loses the greases and becomes tender… then it is put in another pot in layers… sheep, herbs, potatoes – sheep, herbs, potatoes – and so on and it is cooked for one hour… the herbs??? about ten (parsley, carrot and so on, some are secret)

Cicoria, cacio e uova: soup of wild chicory and other vegetables with salt pork in chicken broth thickened with eggs and grated pecorino.
Coda di rospo alla cacciatora: monkfish cooked with garlic, rosemary, anchovies, peppers.
Indocca: pungent stew of pork ribs, feet, ears and rind with rosemary, bay leaf, peppers, and vinegar.
Pizza rustica: pork sausage, mozzarella, eggs, and Parmigiano Reggiano baked in a pie.
Parmigiano Reggiano baked in an elaborate mold.
Virtu’: soup of Teramo that according to legend was made by seven damsels who contributed various ingredients, including pieces of pork, beans, peas, greens, herbs, carrots, garlic,onions, tomato, and pasta.

Abruzzo Food and Recipes:

Agnello Agrassato – Lamb Stew
Agnello alle olive – lamb cooked in an earthenware pot with olive oil, black olives, lemon, oregano, hot peppers.
Bucatini all’Amatriciana – Amatriciana bucatini
Cinghiale all’agrodolce – Wild Boar in Sweet and Sour Sauce
Fegatelli di maiale allo spiedo – Pork Liver on the Spit
Lasagne abruzzese – pasta sheets with a peppery meat and tomato sauce.
Lepre al vino rosso – Hare in Civet
Maccheroni alla chitarra – noodles often served with a ragout of lamb stewed in wine and olive oil with tomatoes, garlic, bay leaf, and peppers.
Mazzarelle d’agnello lamb’s lung and innards wrapped in beet greens or chard and braised in white wine.
Polpi in purgatorio – octopus cooked with tomato, garlic, parsley, and diavolicchio.
Porchetta – Roast Suckling Pig
Scapece di Vasto – pieces of raw fish, such as ray and smoothhound shark, preserved in earthenware vases with salt, chili peppers, and saffron.
Scrippelle ‘mbusse or ‘nfusse – fried crepes coated or filled with pecorino and served in chicken broth.
Timballo di crespelle – crepes layered with spinach, artichokes, ground meat, chicken giblets, mozzarella, and grated parmesan cheese
Zuppa di cardi – soup of giant cardoons from L’Aquila with tomatoes and salt pork.
Zuppa di lenticchie e castagne – tiny mountain lentils and fresh chestnuts in a soup with tomatoes, salt pork and herbs.
Zuppa di pesce (brodetto) – Fish stew

A few items from Abruzzo

La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Grazing In Abruzzo
Bruce Franchini (Director), Lidia Bastianich (Actor)
Lidia loves the region of Abruzzo! She describes the people there as welcoming, giving and jovial, and the hearty food of the region has left her with such fond memories. In the Abruzzese kitchens, Farro, a kind of wheat berry, is cooked as a whole grain and is manufactured in many shapes-both by small artisanal pasta makers and larger pasta companies. She makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle-which look like fettuccine-and tosses them in a hot caramel, citrus and apricot sauce for dessert.

Abruzzo. History and art guide
by Latini M. L. (Author)
Although it is a bit too synthetic, to the detriment of the overall readability of the text, the work provides an exhaustive description of the artistic heritage of Abruzzo, inserting points for observation not always recognized. Recommended.

Abruzzo 1st Edition
by Michael Kenna
Abruzzo, located in southern Italy, is known as the green region of Europe because of the system of parks and nature reserves covering more than one-third of its territory. In Abruzzo, Michael Kenna found a cultural identity that elsewhere, for the most part, has been lost to globalization and instant communication. Kenna photographed medieval ruins, ancient villages and a countryside rich in traditional cultivation. As curator Vincenzo de Pompeis writes in the book s introduction, 'Abruzzo's heritage, together with its impressive natural scenery, brings to mind romantic connotations that have historically attracted many international landscape artists, particularly in the 19th century. Michael Kenna fits perfectly into this rich historical vein of celebrated landscape artists who have worked in Abruzzo. Kenna's work often evokes the influences of Romanticism. In his photographs of historic rural landscapes, for example, there is an air of melancholy, which accompanies memories from the past. His images of ruins stir up feelings of passing time, of the constantly evolving ties between history and nature.' This gorgeous new monograph by renowned landscape photographer Michael Kenna is published to coincide with a major museum exhibition in Loreto Aprutino, Italy. Richly printed in duotone on matt art paper, and presented in an olive-green cloth slipcase with black debossed text on one side and a tipped-in image on the other, Abruzzo presents 65 images from the series, published here for the first time.

Michelin Map Italy: Abruzzo, Molise 361 (Maps/Local (Michelin))
Michelin created its first travel guide over 100 years ago to promote road travel and inspire driving confidence. Today, Michelin Travel & Lifestyle offers travelers an extensive range of travel guides, maps and online travel resources. These products deliver the same Michelin promise of quality and consistency consumers expect from one of the world's most trusted brands.
Publisher of travel guides, maps and atlases, Michelin Travel & Lifestyle offers a complete travel portfolio. Where to go, how to get there, where to eat & stay, and what to see & do ... all in one collection with extensive international & domestic coverage, especially for Europe. Our series includes Michelin (Red) Guides, Green Guides, Must Sees and Michelin maps and atlases.

Canti Della Terra D'Abruzzo
Ettore Montanaro
Buy MP3: all 51 at the same time, or each one individually.

Italian Folk Songs from Abruzzo 1927-1930
CD and MP3 reissue of the freat italian folk duo. Comes with rich notes and photos of the couple as well. Pasquale and Clara Sciascia immigrated to the U. S. from the Abruzzo region of Italy, settling in Philadelphia, Pennsylvania. From 1927 to 1933 they recorded 44 songs fro the Victor, Columbia and Brunswick record companies. The Sciascias were the first to record a number of Italian and Abruzzese folk songs, 14 of which are reissued here for the first time in 90 years. The songs feature wonderful duet singing and exquisite string band accompaniment. Also included are notes on the couple and their music, photos, and the transcribed and translated lyrics. Includes 20 page booklet.

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