The Abruzzo region of Italy
This recipe is one of the most delicious cheese pastry dishes from Abruzzo. I still remember my two grannies preparing them a few days before Easter. If you are in Abruzzo look for it, they are available everywhere. Many thanks to Lifeinabruzzo for the courtesy of letting us publish it.
Pastry: 420 g Plain Flour (00), 3 Large Organic Eggs, 60 ml Olive Oil, 80 ml Milk, 2 tablespoons Baking Powder, Good pinch of salt
Filling: 5 Large Organic Eggs 1 Tablespoon Baking Powder 450g of grated mixed pecorino cheeses Pinch of nutmeg Black Pepper to Taste
Zafferano DOP dell'Aquila is produced in a clearly defined zone which takes in the towns of Barisciano, Caporciano, Fagnano Alto, Fontecchio, L'Aquila, Molina Aterno, Poggio Picenze, Prata d'Ansidonia, San Demetrio nel Vestini, San Pio delle Camere, Tione degli Abruzzi, Villa Sant'Angelo and, of course, Navelli.
The saffron is planted in August and the first shoots appear in September with the rains following the summer.
The seasonal movement of sheep from Abruzzo to Puglia called the 'transumanza' was so vast that it is still possible to see the tracks left by millions of hooves on the way to Foggia. For sure not all of them made it, and this filling lunch must have been a popular.