Abruzzo’s northern Teramo province is famous for its delicious spaghetti alla chitarra con polpettine adored by young and old, who hungrily twiddle up the succulent, weeny meatballs between the long, squared-shaped spaghetti
Stuck with dreary tomatoes instead of a jar of sun-drenched pera d’Abruzzo tomatoes, here’s Annamaria’s aromatic pasta sauce recipe to give them life
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
Who doesn’t love traditional great tasting pasta that cradles its sauce instead of it splatting onto the plate? Apparently the key is semolina!