Abruzzese recipes

Surgitt, Gnocchi Recipe from Teramo in the Abruzzo region. Try to make Surgitt gnocchi at home. Follow this easy recipe from the famous Nonna Amina in Teramo.

Pasta e Ceci or chickpeas pasta is a traditional dish widely used all over Italy. Discover Nonna’s Amina recipe to make the perfect pasta e ceci at home.

Even if you have never been to Abruzzo, chances are you have tasted Abruzzese food. Here are 5 favorite foods from including a recipe for one of them.

At our home, it's not Christmas without the traditional Scrippelle Abruzzesi. At the request of my blog readers, here is the recipe for Scrippelle. Scrippelle sugared and ready to eat All photos - Copyright - La Casa e Il Giardino Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well. In my childhood, homemakers worked the dough by hand inside a rectangular wooden vat (la misolle). What a job! Today, thanks to a…

In Abruzzo it isn't Christmas without Caggionetti. There are many versions according to the area and your tastes. In this version caggionetti are filled with chickpeas, bitter cacao, sugar, honey, mosto cotto (cooked wine), walnuts, almonds, peel of orange and ground cinnamon

Very popular in coastal areas. The recipe varies in ingredients and in the preparation, as well as being made in various shapes.The savoury “fiadone” is a typical rustic Easter pastry, filled with cheese and/or ricotta and eggs. There are also small and bite-sized versions, that resemble large ravioli or a small “panzerotti”, easy to find in bakeries and food stores in every town.

The sun is shining, the birds are chirping, and you're baking.

Fregnacce Abruzzesi is a yummy traditional baked fazzoletti pasta recipe from Abruzzo. It is made with homemade handkerchief pasta squares filled with a meat and sausage ragu. This is a delicious alternative to classic lasagna and a great way to use homemade lasagne sheets. #homemadepasta #freshpasta #fazzoletti #handkerchiefpasta #fregnacce #ragu #sausagepasta #bakedpasta #alforno #italianrecipe #italianpasta #authenticitalianpasta #thepastaproject @thepastaproject

Valeria Necchio's crostini alla Chietina recipe – a kind of Abruzzese anchovy crostini – makes the perfect antipasti.

Tacconelle from Abruzzo pairs pleasantly with dozens of pasta sauces.