The tale of a small ancient Egyptian grain: hard & glassy like amber, nicknamed the ‘Pharaoh’s Wheat’ that flourished in Abruzzo post migration and genocide
Cachi is Italy’s most aesthetically beautiful Autumn fruit. Its soul-stirring shades of spotted pinks, reds & orange leaves counter setting the clocks back
Skewer me down or should that be spiedini, my summer was spent in finding the perfect arrosticini from Abruzzo to London juicy succulent tender mouthfuls of grilled castrato
No matter how much I appreciate the blast of soft colour that geraniums force into a harsh Abruzzo summer white light, I love even more the swags of wizened peperoncini
Dry, Shrivelled and Bewildered hmm that’s the finale to the tomato crop this year, as sung in my head by our neighbours anyway.
Hung out to dry, one of those verbs and idioms that means so much more to farmers and foodies and the drying season has begun in earnest in Abruzzo
Autumn in Abruzzo begins in earnest in mid-October, down on its wine-growing hills, valleys and Adriatic beaches it’s still a temperate 24C mid-October
When the going gets sticky and the temperature nudges 40°C you know it’s time to hit the ice-cream parlour, especially one like Copa De Dora where it’s home-made
Fresh talli d’aglio resemble a long skinny spring onion with woody multi-kneed joints no wonder I didn’t recognise them from the jars of preserved ‘Zolla’ I’d had
Mmmmm sweet marjoram, I grow it on my terrace and the old ladies in the their orto but its pull is outdone by that of the scrubby wild patch of wild marjoram
Abruzzo liquorice may not have as intriguingly edible a mascot as Bassetts’ Bertie, but it has a pedigree of greater antiquity perhaps than even Britain’s
An Aladdin’s Cave of multicoloured delights & weekly changing cornucopia of beans & dried things to stumble into which show local can compete with the big boys
Raving about succulent spring grass is something normally reserved for those rearing animals rather than cooking but agretti is something to shout about
Celebrating summertime in Cellino Attanasio; grey hues of dusk softening those baroque orchard blossoms as our neighbours get busy with olives husbandry
Oh the charm of my local veggie lady who sets up stall in Tossicia & oozes rapport; she could teach Retail Experts plenty about the beauty of repeat purchases!
Celebrating 150 years with one common scented tri-colour, ‘odori’ that whose scent when frying in olive oil cause stomachs to gurgle cartwheels in anticipation
The prominence & importance of the local butcher is, dare I whisper, more than the priest; this is the man who really will see you right in this world
How the Italian Renaissance love of bling picked-up the fortunes of Navelli in L’Aquila via the production of saffron, its precious red gold spice
Squacquerone is a fresh & Italian tangy cow cheese that has been given an Abruzzesi makeover by the artisan cheesemakers La Mascionara
“And the smell of Fire-Roasted Peppers Began Licking round the Door” an extra temptation to the colourful noises and smells of village life in Abruzzo
Die-hard vegetarians frequently say that the only thing they miss is a bacon sandwich; away from Abruzzo I miss La Mascionara’s pancetta
Unofficially Summer has begun as the last of the wild asparagus is picked or rather not available to be picked
Our photography competition is to remember those affected by L’Aquila’s earthquake & celebrate their cuisine to recapture the spirit of ‘home’
Exploring the Abruzzo provinces of Teramo, Chieti, Pescara & l’Aquila in the Spring with a salty porchetta panino in hand
Borlotti lingua di fuoco (tongue of fire) sounds like an opera with aphrodisiac qualities rather than one of the eldest variety of the beautiful borlotti bean
Roll over Dorothy, you may put on a pair of ruby slippers to get home, but for a quick hit of Abruzzo we uncork my neighbours olive oil
Porta dei Parchi offers the perfect solution for those seeking an Abruzzo or Italian Christmas present for the family who love a little bit of cheese!
If there is one thing that grows extremely well in time for Christmas in Abruzzo it is persimmon, known locally as cachi or as kaki & fruit of the gods
Red Sulmona Garlic is barely known outside the world of gourmets, chefs and those who have been on holiday to Abruzzo Italy but once you try you’ll be hooked
Ricotta yum! If you LOVE a cheese in which you can savour the Abruzzi Apennine meadows & taste the 120 herbs that were grazed to produce it, you’ll love this!
If you love a holiday of colour and the wake up zing of chillies in your food, September is the time to holiday in Abruzzo. This is the time for diavolino!
The very best place to food shop in Abruzzo is our own village of Bascianella; most small mountain villages in the Gran Sasso Mountains have a daily delivery
Part of the fun of living in Abruzzo is understanding their criteria for what counts and what doesn’t; the belly rules supreme over other body bits in Abruzzo!