Tag: mountains

Abruzzo mountains: enchanting and enchanted – Italian Cuisine


From the Costa dei trabocchi towards the massifs of the interior, traveling endlessly up and down the valleys, between walled villages, natural parks and medieval churches. Discovering those who know how to make tradition in a superlative way: dairy products from rustic sheep breeds, wines from ancient vine stocks, liqueurs from mountain herbs


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In Abruzzo the best way to get to know the landscape and gastronomic habits is not from north to south, but from east to west. In fact, a certain constancy of customs along the coast corresponds to the great variety that is encountered in the many small capitals in the mountains, each with its own castle or mansion.

The Costa dei trabocchi: between Ortona and Vasto
From the stretch of sea between Ortona And Vast, known as Coast of the trabocchi, the "fishing machines" anchored to the coast by means of long and narrow walkways, you can easily reach the hinterland thanks to the communication routes that run parallel to the rivers. Ortona hosts theRegional wine shop thanks to the agricultural basin behind it. Its Aragonese Castle overlooking the sea is a belvedere on the coast that can be the starting point for the journey. A few minutes inwards too Crecchio, with a medieval appearance, it boasts its own castle, home to the Byzantine and Early Middle Ages Museum of Abruzzo.

Discovering Villamagna
Those who like to stroll through medieval-looking streets can still choose the nearby one Villamagna, which can be reached by traveling endlessly up and down the valleys with combed vineyards and olive groves. Not far from the village Fattoria Licia, led by Enzo De Luca, is the ideal place to learn about Abruzzo viticulture, which has the colors of the pruinoso I Montepulciano, golden of Trebbiano, and of those exclusive black cherry tones of Cerasuolo, fresh and vibrant. Above all it is the right stop for those who want to discover wines produced with ancient strains of Montepulciano And Trebbiano from Abruzzo, taken in the 1950s and stored in replants that are still productive today.

Between religious art, medieval architecture
Religious art is another central aspect of Abruzzo's tourist offer. Thus the itinerary can slide towards the church of the abbey of Santa Maria Arabona, which for 800 years has been a place of meditation and prayer. But it also attracts fans of medieval ingenuity, attracted by the impressive rose window and the elegant candelabra for the Easter candle.

191043 "src =" https://www.salepepe.it/files/2021/09/parco-nazionale-della-majella-@salepepe.jpg "width =" 210 "style =" float: left;Abruzzo's nature
But we know that Abruzzo rhymes with nature: for this you continue for about ten minutes on the Tiburtina road (SS 5) inwards. In Scafa there is the Park of the sulphurous springs of the Lavino river, at the entrance to the Majella National Park. In the 40 hectares of the green lung there are lakes of sulphurous water, forests of poplars and white willows very popular with hedgehogs and foxes, yellow dancers and kingfisher. Still next to the SS5, the ambo and the ciborium of the basilica of San Clemente a Casauria exert a certain fascination for anyone who crosses the historiated portal, which in itself is worth the trip before slipping into the alleys of Tocco da Casauria, which inspired the D'Annunzio Iorio's daughter.

Between a glass of sparkling wine and a visit to the distillery
You can participate in a much more material treasure hunt, in search of the caverns where Fausto Zazzara refines the classic method sparkling wines from native grapes, inaugurating a new chapter of Abruzzo viticulture with exciting results. Try the Cococciola grape sparkling wine. If you were looking for stronger emotions… the Toro distillery comes to the rescue with its Centerbe, elaborated with the aromatic essences collected in the Morrone Mountains, around 2000 meters.

Art and nature, a timeless combination
Those interested in the combination of art and nature don't go much further. TO Peoples in fact he will be struck by the might of the Cantelmo castle and by the exuberance of the natural reserve of Sources of Pescara. From here you can quickly reach Sulmona. It is difficult to remain indifferent in front of the delicate embroideries carved in the stone of Palazzo dell’Annunziata and the aqueduct built in the thirteenth century with 21 arches. And it is inevitable to be tempted by the age-old gluttony of Sulmona, i confetti. The right address to pamper yourself is that of William Di Carlo jr. This is ensured by the experience of six generations spent among the bassine, the large copper pots where the almonds are rolled and wrapped in sugar syrup. The result is an explosion of colors that compose bouquets of flowers, traditional Sulmona compositions and others reserved for different occasions.

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If you have more time, it is worth moving a few kilometers towards the hermitage of Sant’Onofrio al Morrone, perched on an immense rocky wall. Archeology enthusiasts head to the nearby sanctuary dedicated to Hercules Curino. The mosaic on the floor of the temple depicting vine shoots, dolphins, towers and waves is the highlight. The road runs among the highest mountains of the central Apennines before reaching Anversa degli Abruzzi, which dominates the mouth of the gorges carved by the river Sagittario.
Here the ASCA Cooperative pioneered the concept of recovery of the extensive pastoralism with a modern approach, based on the rediscovery of local rustic breeds and enhancing natural resources. As a consequence, since 1987, smoked ricotta is the motto "Adopt a sheep" they have become a model of pastoral skill applied to the 21st century. In the thirties these places struck the imagination of Maurits Escher, which portrayed the hamlet of Castrovalva. To get an idea of ​​its wild grace you have to walk a 6-kilometer path through untouched woods and from there cross the Sagittario Gorges to the nearby village of Scanno, a stone jewel with steep streets.

La Piana del Fucino: land of IGP carrots
The itinerary can continue from Anversa degli Abruzzi between ups and downs and hairpin bends, forests and villages perched on rock spurs. Suddenly the Piana del Fucino, with the fields traced according to a rigorous geometry of colored tiles on the bottom of what was a lake until the nineteenth century. Very fertile land that gives the carrot from the Fucino Plateau IGP and an endless list of vegetables. Here the mountains are far away, but to feel close to the sky you can visit the Fucino Space Center Museum, the most important civil telecommunication center in the world.

In Abruzzo there is space for trekking enthusiasts and for lovers of spirits
If time is running out, follow the directions for Celano, at the foot of its grandiose castle and gate of the Sirente Velino Regional Park.
To the delight of climbers and enthusiasts of trekking there are 35 peaks that exceed an altitude of two thousand where the views have the shape of plateaus, canyons and prairies of karst origin. Steep hairpin bends rise to Ovindoli. Nature offers mountain bike lovers paths that zigzag between cultivated fields, woods and fountains and gluttons the raw material to obtain infusions with aromatic herbs. They thought about it Liquorificio d’Abruzzo to obtain fragrant elixirs from gentian, fennel and savory. Alchemies that belong to the gastronomic history of this part of Italy, ideal for a good rest after exploring the valleys and mountains with a backpack.

September 2021
Riccardo Lagorio
top photo of

The addresses
of Sale & Pepe


Licia Farm
Contrata val di Foro, 64
Villamagna (CH)
Tel. 081300252

Fausto Zazzara
Via Giuseppe Mazzini Vico I
Touch from Casauria (PE)
Tel. 085880430

Enrico Toro Distillery
Via Tiburtina, 18
Touch from Casauria (PE)
Tel. 0864253070

Asca Agritourism Cooperative
Source of Curzio
Antwerp of Abruzzi (AQ)
Tel. 086449595

Domenica Mancini farm
Via Vicenna, 16
Celano (AQ)
Tel. 3389711576

Liquorificio d'Abruzzo
Via Arano, 16
Ovindoli (AQ)
Tel. 3397376105


La Stozza restaurant
Via Del Ceraso, 3
Ovindoli (AQ)
Tel. 3311339535

Overflow Punta Cavalluccio
Contrada Piane Favaro, 267
Rocca San Giovanni (CH)
Tel. 3333010800

Posted on 25/09/2021


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The freshness of the Trentino mountains – Italian Cuisine

This is what is found in the glass, uncorking the Classic Method of Rotari, perfect for party toasts and to accompany your gourmet recipes

What is the secret of the fragrance of the Classic Method of Rotari? Vineyards at high altitude, alpine climate with strong temperature ranges, cutting-edge technology and people passionate about their territory and their work. The winegrowing members take care of the pergola-planted vines with dedication, as impeccable as gardens, and the staff of agronomists of the group Mezzacrona he supports them in every decision, up to the harvest of the Chardonnay and Pinot Noir grapes destined for the production of the famous Trentodoc. The range includes the Brut and the Brut Rosé, the entry cuvées suitable for every occasion, with an excellent relationship between quality and price; there Cuvée 28, a refined pure chardonnay that ages in the bottle for over three years; the line Alpe Regis, with the Brut, the Rose and the Pas Dosé, characterized by long aging on the lees to best express the excellence of Trentino grapes; the Rotari 40, created to celebrate the first forty years of the company and produced using the original recipe for the liqueur d'expédition, and the Flavio, the most prestigious label of Rotari, a pure chardonnay that ages for at least five years on the lees.

Taste in purity

To better understand the characteristics of Trentino grapes and Rotari's expertise in the sparkling process, just uncork theAlpe Regis Pas Dosé Millesimato 2014, a 100% Chardonnay produced with grapes from the hilly vineyards that surround the Piana Rotaliana. After an aging of over 60 months on the lees, it is put on the market without dosage: in the bottle, only the flavor and fragrance of mountain bubbles are found. Its fruity aromas of peach, apricot and yellow apple, combined with nuances reminiscent of hazelnuts and dried fruit, make it the ideal companion for fish cuisine. Try it with our croaker, but also with crustaceans and raw seafood.

The recipe: Ombrina with winter vegetables and toasted almond sauce

Ingredients for 4 people

1.2 kg croaker
600 g butternut squash
250 g Roman broccoli
40 g sliced ​​almonds
4 shallots
extra virgin olive oil
salt and pepper


Cut the pumpkin into slices about 3 cm thick; divide the shallots in half and arrange everything on a baking sheet lined with baking paper; season with oil, salt, pepper and a few sprigs of thyme and bake in a preheated oven at 160 ° C for 20-25 minutes.
Scaled, filleted and pinned the umbrella, so as to obtain 8 slices of equal size; season with oil, pepper and a few sprigs of thyme.

Divide the broccoli into about twenty florets, cook them in boiling salted water for 3 minutes, then dip them in water and ice.
Toast the almonds in a pan over low heat for 5 minutes. Set aside 1/3 of the almonds as a garnish and leave the others in the pan, adding 60 g of water and a pinch of salt; bring to a boil, then blend everything with a tablespoon of oil.

Heat a non-stick pan, lay the croaker fillets on the skin side and cook over low heat for 3-4 minutes; add the sprigs of thyme and season with salt; turn the fillets and add the broccoli florets and a drizzle of oil and continue cooking for another minute.

Arrange the pumpkin and shallots on the plates, a tablespoon of almond sauce, the croaker fillets and the broccoli florets; garnish with toasted almond slices and serve.

The raspberries of the Cimini Mountains. And two recipes – Italian Cuisine

The raspberries of the Cimini Mountains. And two recipes

One to eat and one to drink: two recipes with raspberries that are "raised" in upper Lazio

It is said that the Rubus Idaeus, bramble of Mount Ida on the windy island of Crete, was appreciated by Venus both for the fruit of the raspberry and for the drink obtained from the leaves.

The ancient Romans, great consumers of raspberries, imported them to the continent and today in an area of ​​northern Lazio, that of Monti Cimini, excellent quality fruits are bred (just like animals): healthy, tasty, rich in antioxidants, fibers, iron, magnesium, potassium , zinc.

"The raspberry prefers arid / sub-acid fresh, draining and organic soils which, combined with the altitude (800m), create a perfect mix", he explains Massimiliano Biaggioli, entrepreneur who started his adventure in his home garden and today has over 3 thousand plants.
"The cultivars are divided into humiferous and flowering plants, that is, capable of fruiting once or twice a year, between May and October. The breeding is carried out on double espaliers, similar to those of the vine, but wider, where raspberries are tied because they are not climbers ".
For some years, Biaggioli has been marketing under the brand Raspberries from the Cimini Mountains compotes and herbal teas, sugar and salt as well as a herbal tea of ​​raspberry leaves ready to drink, cold or hot, called Lamponella®. The passion for the red fruit led him to create a Lamponario (the proceeds from sales will go to charity) which involved dozens of chefs, cooking enthusiasts, bartenders, students, from which we have drawn two recipes in preview for “La Cucina Italiana ".

Bavarian Raspberry from Monti Cimini – Recipe by Tiziana Favi, chef of “Namo Ristobottega”, Tarquinia


For the Bavarian
50 g of fresh milk
450 g of fresh cream
Grated zest of half an untreated lemon
12 g of gelatine sheets
120 g of granulated sugar
20 g of raspberry powder
100 g of raspberry compote

For the sauce
100 g of water
150 g of sugar
100 g of raspberry and lemon compote

To decorate
Fresh raspberries
Fresh mint leaves
Raspberry sugar crystals


Prepare the lemon raspberry syrup. Put the water and sugar in a saucepan, cook until a syrup is obtained, remove from the heat and leave to cool. Add the raspberry and lemon compote, whisk with the mixer and set aside. Prepare the Bavarian. Soak the gelatin sheets in cold water for 5 minutes. In a bowl put the milk at room temperature and dissolve the raspberry powder mixing well to avoid lumps. In a saucepan, heat the cream with the sugar and lemon zest. Before reaching the boil, remove from the heat, add the squeezed gelatin and the raspberry compote. Add the milk mixed with the raspberry powder and pass all through a fine mesh strainer. Pour in round molds and refrigerate for at least 3 hours. To decorate.

Cocktail: Golden sweet treat – Recipe by Cristiana Curri, Rome


0.5 oz of lime juice
1.5 oz of Mezcal
1 oz of Lamponella
0.5 oz of ginger syrup
Raspberries for garnish


Squeeze the lime inside the shaker. Add the Mezcal, the Lamponella and the ginger syrup. Shake everything with ice and strain into the glass. Decorate with a fresh raspberry.

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