Description of some Italian Typical dishes, made by students

Abruzzo's typical food and drinks

Orange polka dot pattern

This recipe involves the preparation of an unleavened corn pizza to be accompanied or crumbled with vegetables cooked and sautéed with Sulmona red garlic and Altino sweet pepper.&nbsp;

Pallotte cacio e ova is a dish of the poor cuisine of Abruzzo, made with the few ingredients that were available to all the families of farmers and shepherds of this wonderful region: eggs, stale bread and cow cheese.&nbsp;

&nbsp;Is one of Italy's most famous wines, and can be found on wine store shelves all around the world. This classic, well-rounded, plum-scented Italian red is made from&nbsp;Montepulciano&nbsp;grapes grown in the&nbsp;Abruzzo&nbsp;region, on Italy's Adriatic coast.

Vino Cotto (literally cooked Vine Montepulciano D'Abruzzo) is a typical product of the ancient tradition of Abruzzo. It has a dark, intense color with scents of Montepulciano d'Abruzzo grapes. Its method of construction has archaic origins dating back to Roman times.

Arrosticini are 1st class of traditional&nbsp;Abruzzese cuisine&nbsp;from the&nbsp;Italian region of&nbsp;Abruzzo. There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1&nbsp;cm on skewers with a maximum length of 10&nbsp;cm; and those made by hand, for which the meat is cut with a knife in chunks of different sizes. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo. Arrosticini are often accompanied by slices of bread soaked in&nbsp;extra-virgin olive oil&nbsp;(pane 'onde). The traditional beverage accompaniment is&nbsp;Montepulciano d'Abruzzo&nbsp;wine. Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.

In the week before Easter in Abruzzo is prepared this traditional cake in the shape of “pupa” (doll) for girls and horse-shaped for the boys or in the shape of heart for engaged couples and friends. It 's a very old custom which plans to create a simple cookie for the kids that in itself recalls the ancient symbols of rebirth and fertility.&nbsp;&nbsp;

Cervone, a typical dessert of Atessa, for Easter lunch, in the shape of a snake, stuffed with&nbsp;chocolate and jam.&nbsp;

A typical Abruzzo dessert traditionally produced in the municipality of Guardiagrele &nbsp;in the province of Chieti, is called «sise delle monache» meaning breast of the poor Clares nuns, inventors of the dessert. More likely, the typical shape of this dessert would refer to Gran Sasso d’Italia, Majella and Sirente-Velino which make up the three Abruzzo massifs, the highest in the Apennine chain.&nbsp;

The San Pasquale liqueur is made in Atessa in an ancient laboratory, obtained thanks to the infusion of 14 herbs and aromatic roots that can be found near the village

Abruzzo's typical food and drinks

Name

Safari may block some audio or video from playing automatically and ‘read to me’ will skip these. You can configure this in Safari’s preferences.