Trabocchi Coast and “Christ of the Deep”

“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 Fever: Selected Poems

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Travel Italy :: La Grande Quercia, Atessa (Chieti)

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 first published on Appetibilis | Saperi e Sapori del Territorio – Read more: La Grande Quercia :: Harvesting time and family recipes
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Sweet notes from Abruzzo :: The “Pasticciotto” Ladies

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 Sapori del Territorio – Read more: Le signore del “pasticciotto” di Bomba :: “Pasticciotto” Ladies from Bomba
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Venea, a family story of wine and “spirito abruzzese”

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…
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Closeup :: Meet Nino e Concetta from “Contrada Rigatelle” Atessa

Nino's portrait
Nino’s portrait

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image-42.jpeg“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.
(*) orciolo

|“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”…

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“Spaghetti alla Chitarra” Strikes The Right Chord

dd DSC_4777_s

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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 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 Making “Spaghetti alla chitarra”… Photo: Deda

Spaghetti alla chitarra is durum wheat square-shaped egg…

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