We had the good fortune to find a rare old bottle of Corfinio liqueur in our local enoteca. Made with 42 herbs of the Maiella Mountains and Abruzzese saffron, which gives the liqueur its  typical gold yellow color, it was an absolute treat. The flavour can be paragoned to the people of Abruzzo - forte e gentile.

Corfinio liqueur was actually trademarked in 1858 and was invented by Giulio Barattucci. He also gave us some of the many famous liqueurs from the region which we still drink today, such as Amaro Majella and Aternum.

From North to South there are over 20 National Parks in Italy which cover about 10% of the land surface, about 140 regional parks and the many marine protected areas, nature reserves and several other protected areas.

Below is a list of some of the most popular Italian National Parks from where you can enjoy an eco-friendly stay combining active sports activities and relaxation.  A full index and description of each such park in Italy can be found in the site of the Federation of Italian National Parks.

We start in Abruzzo and heighboring Le Marche.

Parco Nazionale d'Abruzzo

The Abruzzo National Park is probably the biggest park in central Italy and it is famous for his 'guests' such the wolf, the bear (l'orso marsicano), the royal eagle, the chamois and the lynxs

www.parcoabruzzo.it/

Parco Nazionale della Majella, Abruzzo

The park is rich of findings of Paleolithic age.

www.parcomajella.it/

Parco Nazionale dei Monti Sibillini, Le Marche

The Mount Sibillini Park of 70 thousand hectars cover part of the Umbria and Le Marche regions. Interesting hamlets and abbey to visit such Farfa, Norcia, Visso, Amendola and Amandola

In Italy the small Abruzzo mountain village of Villa Santa Maria in Val di Sangro, province of Chieti, is very famous for being the 'Home' of the Italian Chefs. In fact the first professional culinary school was held in Villa Santa Maria in the XVI century by the prince Ferrante Caracciolo of the Kingdom of Naples.

The Caracciolos family came here from Naples to govern the territory and they wanted their Palazzo's kitchen to become a learning laboratory for local young people.

Often in occasion of banquets other princes were so delighted that they asked some of Caracciolo cooks to employ for themself. Therfore, many of them left the village and became important Chefs 'abroad'. That's way Villa Santa Maria is considered the homeland of cooks.

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.

Ingredients

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

It was twenty-one hundred years ago that Italy (Italia) got its name. The name evolved from an interesting series of political and social events which ended in a war between allies, known as the Social War.

This documentary, videoed on location in central Italy, traces the evolution of the Italic tribes, and in particular, the growth of the fierce warrior nation of the Peligne. The town of Corfinium, known as the Metropolis of the Peligne is the site of the modern-day town of Corfinio.

The documentary includes many historically significant locations and a guided tour of Corfinio's Civic Archaeological Museum. This four-minute segment is part of the complete DVD which can be purchased at www.aldimarvp.com.

'I offer you this flower for my love' - This ode to love and separation reached the groom who, consumed with love, was sitting gloomily in a small refuge on the Puglia plain. A few days prior to leaving for Puglia, the young shepherd would sing to his girlfriend encouraging her to sing for him the serenade of departure: the Spartenza.

It was a sad song which, fortunately, did not wallow in pity but proposed in its verses a great faith in reciprocal love. 'De bonasera tante ne merdie / pe' quande so' le pècura che guarde' ('you deserve a good night / as much as the sheep that I look over'.) ....

And he continued with ever deeper love declarations until he ended with a promise: 'Fatte curagge, amore, fatte curagge' /ca' la vernata passa e arreva magge'. ('Be courageous, love, /the winter will pass and May will arrive', the month in which we can finally embrace each other and crown our dreams of love).

It's not only after a long meal you might be tempted by a fine Italian 'aperitivo' or 'digestivo' drink. Our favourite tipple is from Tocco Casauria in Abruzzo but below we list some of the most popular liquors or liqueurs available in Italy. The full list can be viewed at www.italialiving.com and we thank them for their kind permisison to use the article.

Anyone with Italian roots or origins who wants to rediscover their history, culture and heritage through traditional products still made by hand should consider the old 'botteghe' of Abruzzo. For example, the Valle Peligna.

This wonderful valley in the heart of the region is dotted with many small towns, each with its own traditions which are reflected in the local ceramic production.

Souvenir hunters should ensure they pick up samples of the local 'ricami', or lace work in Abruzzo, as well as 'orafa' or goldwork and handmade jewellery.

Torano Spelt may sound like a character from Charlie's Angels, but the local grain, 'farro' or 'spelt' was once an essential part of the local diet in the region.

Most of us now know that we consume an excess of proteins, fats and sugars in relation to bread, pasta and vegetables. This kind of unbalanced diet is one of the root causes of the classic illnesses of modern society.