Pecora alla callara
Chef Antonio Perna from the restaurant Gallo di Pietra is very keen for me to taste his pecora alla callara. He explains that arrosticini (grilled
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Aperfish
I drive all the way to San Vito Chietino because I am expected in the Trabocco San Giacomo, which is located at the very end
Pasta alla chitarra
The Abruzzese dish ‘par excellence’ is spaghetti alla chitarra. Its name derives from the tool traditionally used to prepare spaghetti, the chitarra or maccarunare in
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