Think arrosticini and ferratelle, by way of pecorino and mostaccioli: here's the best Abruzzo food.
Fresh, aged, blue-veined: the goat cheeses from this farm in Pacentro, in the province of L'Aquila, are all good and handcrafted by a local family. A young mountain enthusiast tells the story.
A rich snack, able to bring sustenance to men and women during hard work in the fields. History and tradition of the Abruzzo native "sdijuno," the 11 o'clock meal.
Fast, easy, very tasty: pizza scima is the perfect bread product for a last-minute dinner. This is how this Abruzzo specialty was born.
A new mini-guide series introduces itineraries with tips and addresses of lesser-known treasures of Italy to both domestic and––hopefully soon––international travellers. Supporting the local economy of small businesses through sustainable travel is what drives the series. Let's start with three ...Leggi altro
Pecorino is the Riesling of the Adriatic, some tasters say. And there is some truth in this. Here are the versions of Codice Citra
Abruzzo's most powerful ally? Montepulciano! Here is the style of the La Valentina winery.
Founded by the Di Carlo family in the first half of the nineteenth century, Agriverde is a wine cellar located in Abruzzo. Here's its history.
We continue with the previews of the winners of the tasting batteries for Gambero Rosso guide Vini d'Italia 2021, today we focus on Abruzzo and Molise.
In Pescara an ex musician and a textile worker started the Orti Geometrici project eight years ago. Today, with their harvest, they produce lacto-fermented products, kombucha and vinegars.