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Rustic Zolle Picnic Pie

by Sam Dunham
Sulmonese Zolle Picnic Pie

If you’re visiting Sulmona and its surrounding villages in the Peligna Valley, one veggie delight you’re likely to have served is Zolle, in English known as ‘Garlic Scapes’.  These are the stems that pop out of your garlic bulb June/July depending where you live, bloom and whose resulting tiny seeds you can eat.   In true Abruzzese fashion where nose-to-tail eating is standard, even with garlic, these floral, moreish shoots have become highly prized delicacies and outside the region and country they’re gaining in popularity as more and more people discover them.

Garlic scapesAt market you’ll be able to recognise them through their florescent joints & serpentine like coils that have been  tied together in a bundle that call to be un-sprung. If you’re in in July have a look at the Campo di Fano page, a small village close to Prezza, nicknamed the balcony of who have a dedicated to the area’s famous garlic and zolle, Aglio  di Rosso, each year (in 2019 it runs from 12-14th July).

Zolle Suggestions

I’ve had zolle snipped into a skinny frittata, served with broad beans and mint, used instead of cloves of garlic in Spaghetti alla Vongole (clams) and served as delicious finger long pickles alongside antipasti.  The best recipe for turning them into pickles seems to be boiled vigorously for 5 minutes in equal measures of white wine and vinegar,  dried overnight and then left to marinate in sterilised jars of with aromatic herbs that will last till the following .

DiMarino are small local producers that sell Sulmona’s famous red garlic  online as well as jars of zolle sotto olio.  They have an enticing array of recipes on their website for delicious dishes that you can create with garlic scapes.  I have a fascination with Italian tarts & pies and their Sulmonese ones on their site conjure up romantic visions of Italian family picnics on the , eating slices by the

Rustic Zolle Picnic Pie

Prep time: 

Cook time: 

Total time: 

Serves: 8

  • 200 g cubed Cooked
  • 100 g grated Pecorino Primo Sale cheese
  • 100 g grated Parmesan
  • 6 large Eggs
  • 6 tbsp Milk
  • 200 g Zolle (Garlic scapes)
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • 2 sheets of Ready Rolled Puff
  • Egg to Brush your Pasty
  1. Cut your zolle in half and finely chop (avoid the woody bottoms!) put in a mixing bowl. If you are looking for an extra sweet flavour blanch them quickly first for 3 minutes before drying thoroughly.
  2. Grate your 2 cheeses and mix in with your zolle.
  3. Add salt, pepper, milk and a dribble of olive oil into to beaten eggs.
  4. Mix well into your zolle and cheese mixture
  5. Place 1 sheet of pastry in a round or rectangular pie tin and add your mixture on top. Add your pastry lid on top and crimp the edges in. Make 2 holes in the centre and brush with beaten egg.
  6. Bake in a pre-heated oven for 35 minutes until golden brown.








All about Abruzzo in a slow travel & food blog
All about Abruzzo in a slow travel & food blog