The Abruzzo region of Italy
"My father and his family were from Teramo, Abruzzo. We have lost an Easter bread recipe for Pizza di Pasqua that was very delicious and special to us. Please let me know if you might have access to any recipes for Easter Bread that would include aniseed and vanilla icing. I would GREATLY appreciate your help or maybe some direction. Thanks."
This recipe comes from the Province of Teramo and serves 6. The information below was taken from 'Una Terra da scoprire' by the Provincia di Teramo.
400 gr.mixed mixed cuts of pork (ears, tail, ribs, feet, tongue) 50 gr. pig blood, 1 laurel leaf, 3 pepper grains, hot pepper and salt.
This savory cake is very much part of Abruzzo tradition and grandmothers typically would shape the cake in a variety of ways, from boats and goslings to 'pupazzette' or dolls. Do not confuse them with Pupe which are also made at Easter and are formed into shapes, but are strictly sweet and a dolce.
flour (500 gr.), sugar (250 gr.), 5 eggs, olive oil (3 spoons), milk (0,5 dl), vanilla powder, butter, baking powder, lemon peel. to garnish: coloured pralines, caster sugar, egg white and lemon juice
This Easter sweet originates from the province of Chieti in Abruzzo but variations can be found across Italy. You can see a whole range of variations and shapes behind our short link to Google images here. If you are curious to watch how they make them in an actual household in Chieti, then view the video above from the home of Antonella. It is in 4 parts. Our image above was taken at the Museo delle Genti d'Abruzzo.
Here's a tasty pasta dish made from the classic pasta of Abruzzo and a classic sauce - ragù di agnello. We enjoyed the version pictured in a trattoria in the main square of Lama dei Peligni.
500 gr. Maccheroni pasta, 1kg lamb, 250 gr. mature tomatoes, 3 spoonfuls of extra virgin olive oil, half a cup dry white wine, 2 garlic cloves, laurel leaf, your favorite pecorino cheese, meat stock or brodo, salt and pepper to taste
Several years ago, I was persuaded by friends to join them on a trek to one of the best restaurants for milk fed baby lamb. I had to imagine what the place had once been like, a modest, restaurant and inn ... in the middle of the land of shepherds. Today, it is a contemporary and beautiful hotel restaurant called La Bandiera and owned and run by Marcello Spadone and family. It is located in lands that look like emerald grazing isles, and rugged purple mountain majesties in the background.