"Ami la buona cucina e ti piace fotografare?" Ti aspettiamo venerdi 6 aprile a Lanciano (Chieti), presso il Ristorante SPAZIO 33 per un'eccezionale "Serata #InstaFood" Potrai gustare il raffinato menu dello Chef e con l'aiuto del team di Atelier Appetibilis scoprirai cosa fare per ottenere degli scatti di cibo davvero deliziosi, usando solo il tuo … Continue reading #InstaFood “L’appetito vien guardando” in Abruzzo
“Is not this a true autumn day? Just the still melancholy that I love – that makes life and nature harmonise... Photography by Matelda Codagnone - Originally published on APPETIBILIS.net
A relaxed atmosphere is the best starting point to enjoy food, and undoubtedly you are in the right place. If you want, you can bring your own drinks or desserts, the dining formula is open... Deliciously Abruzzo @ Il Club del Pesce Azzurro | First published via APPETIBILIS.net Appassionato di antiquariato, di artigianato e del … Continue reading Chef Talk :: Mimmo Arena @ Il Club del Pesce Azzurro
"I must down to the seas again, for the call of the running tide Is a wild call and a clear call that may not be denied; And all I ask is a windy day with the white clouds flying, And the flung spray and the blown spume, and the sea-gulls crying." ~John Masefield, Sea … Continue reading Trabocchi Coast and “Christ of the Deep”
His longing for knowledge and books has made him proficient in many subjects, chemistry, architecture, art, literature. When he retired, he could combine all his passions together into woodworking... Read more: Made in Italy :: Zì Tunine, wikipedia man on Appetibilis | Saperi e Sapori del Territorio
In front of you, hillsides covered with wheat, interspersed with brush spots and olive tree plots and the village of Atessa just behind your shoulders. My idea of wheat field had to be rethought: how can you call a “field” a stretch of land that is as steep as a mountain slope?... The post was … Continue reading Travel Italy :: La Grande Quercia, Atessa (Chieti)
The main ingredients for pasticciotto are short crust pastry and a filling of almonds, lemon peel and sugar syrup. The making of the pasticciotto is a feast of its own, ladies gather around a long table and spend time telling stories, updating each other and... The post was first published on Appetibilis | Saperi e … Continue reading Sweet notes from Abruzzo :: The “Pasticciotto” Ladies
Once upon a time, when the zero-waste attitude was an integral part of our living, there was “la frittata di maccheroni”. There are no particular recipes for this one-dish meal usually made out of leftover pasta with its sauce, beaten eggs and eventually “aggarbato” with cheese (usually the grated crust of aged-old pecorino)... Read more: … Continue reading Picnic food :: Frittata di “Maccarune Carrati” :: Zero waste recipe
The English Idiom “good things come in small packages” translates the Italian “nella botte piccola c’è il vino buono” (small casks carry top-quality wine). If this holds true for “things” in general, it should be truer for wineries... Read more: Italian Flavours :: In Vino… Venea via appetibilis.net This post was first published on Appetibilis … Continue reading Venea, a family story of wine and “spirito abruzzese”
First published on APPETIBILIS.net :: “For the time being, let’s enjoy some scenic ride from the main road and from some detours like the Riserva di Punta Aderci…”
Trabocchi Coast on two wheels :: “…However its vulnerability is its strength: the large fishing device represents…” ~ Dacia Maraini | photo: ©MateldaCodagnone
One of the most relevant projects regarding tourism on two wheels is the Ciclovia Adriatica or Corridoio Verde Adriatico (Adriatic Bike Route), a 1,300 km bike track from Trieste to Santa Maria di Leuca. Some sections are alredy being used by cyclists, especially the ones in coast towns, and longer segments will – hopefully – be achieved in the near future on the Trabocchi coast, from Ortona to San Salvo.
Appetibilis sport contributors cycling around Punta Aderci on a spring day| photo: ©Lonza65 and ©GiuseppeMarone
For the time being, let’s enjoy some scenic ride from the main road and from some detours like the Riserva di Punta Aderci. From June to September, don’t miss the chance to stop by a trabocco and have a fish lunch on…
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“L’agricoltura è alla base della coltura” Maurice Béjart
Photo: Matelda Codagnone
É NNUULE… di Giuseppe Zulli Marcucci
Aveva jè”n campagne pi la tresche:
avè’ ggià priparate li starille,
sacchette, culazione, minzanille
e na bbella quartane d’acqua fresche.
Doveva andare in campagna per la trebbiatura: / aveva già preparato i cestelli / i sacchi, la colazione, le salviette / e una bella “quartana”(*) d’acqua fresca.
|“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” ~Masanobu Fukuoka, The One-Straw Revolution |
~ Atessa is a town in Abruzzo, Italy, administratively part of the Province of Chieti.
~ Discover Italy: Abruzzo – The Province of Chieti is also called the Teatine Province, from the ancient name of the city “Teate”…
You don’t need to be a musician to enjoy “spaghetti alla chitarra” [chitarra, pronounced key-tahr-rah, is the Italian word for guitar]. You just need to be a curious foodie, since spaghetti alla chitarra, or simply “chitarra” is one of the many signature dishes of the Abruzzi cuisine.
Chitarra – the artisanal cooking tool – is made of a wooden frame with steel wires stretched on it. Once you have a classic fresh pasta dough, the entire process of making spaghetti is relatively simple.
Sfoglia di semola rimacinata… Photo: Deda
First you’ll need to make a “sfoglia” (= dough rolled-out to form a sheet), then you lay it onto the the chitarra and press it with the help of the rolling pin to cut the delicious strands (by means of the pin or by hand). The outcome is this.
Making “Spaghetti alla chitarra”… Photo: Deda
Spaghetti alla chitarra is durum wheat square-shaped egg…
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