That of Eugenio, ice cream maker and chocolatier, and his wife Ambra is a story of passion, hard work, resistance and attachment to the territory
An offshore craft workshop: like this Eugenio Merlini defines it. We are a Colledara, a village in the province of Teramo, part of the Gran Sasso mountain community, where Eugenio produced, last year, more than 4 thousand panettone and this year is preparing to significantly exceed the figure.
A great challenge for a region that boasts a long tradition of festive sweets and in which the production of leavened products, more typical of Northern Italy, has developed in recent years.
The seismic events of 2016 and the disastrous snowfall of 2017, in fact, did not undermine the desire to carry on an activity born in Eugenio's family and progressed with dedication together with his wife Ambra, with whom he studies, researches and combines ingredients of its products.
A tour of typical Abruzzo flavors and specialties, which takes the form of a catalog of artisanal panettone and pandoro made with natural sourdough, a long leavening and the addition of typically local ingredients such as licorice, saffron, olives, extra virgin olive oil, truffles, blackberries, black cherries and chestnuts, to name a few.
Abruzzo through the tradition of recipes
Journey through the villages of Abruzzo it is a tribute to the region made through the rediscovery and enhancement of historical cultural references, revisited traditional recipes or original ideas. A right mix of tradition and innovation that Eugenio is refining thanks to his experience in the world of ice creams, useful for refining the techniques of processing and preserving leavened products.
Atri it is dedicated to the important historical, artistic and naturalistic center known as the homeland of licorice, the main ingredient of the dough to which semi-candied apple and flakes of licorice are added; Senarica, inspired by the village perched on a rocky ridge that imposes itself on the Gola del Vomano, known for its 70 hectares of chestnut grove, it is made with a whiskey dough, enriched with chestnuts and 55% dark chocolate drops.
To attract my attention, the simplicity of Collemagnone, which owes its name to the hilly coastal town of Teramo known for the cultivation of spelled: a fragrant and extremely digestible product with semi-candied sour cherries and organic spelled flour. And then Colliuberti, new 2020, which owes its name to the extra virgin olive oil used for production, stuffed with whole low-temperature candied olives and semi-candied lemon peel, soft and with a strong taste.
Without to forget Abruzzo, defined as welcoming and austere, full of ancient villages carved into the mountains and rolling hills that lead to the celestial sea: a classic recipe enriched with raisins infused in cooked wine and roasted and chopped cocoa beans.
Ambra is attentive and enthusiastic in conducting the story between historical events and traditions, without forgetting to remember that 95% of the raw materials used are Italian, such as red-paste eggs from free-range hens, and many local ones, such as the truffle of Campovalano.
These days the whole family is busy packing panettone, we never stop, between a slice of panettone and a hot chocolate, because here we are in the mountains!
And in the future? A new laboratory, larger and with more equipment, and the desire to continue the search for excellent local products. But above all to continue to have the same passion and the same love for one's work.
On the Merlini website you can find details for shipments throughout Italy.
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