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The mountains in Abruzzo are full of little and ancient towns that have a very antique but also simple gastronomy characterized by different simple ingredients. Since the breeding is the main activity, the meat is the most important ingredient in all these tasteful recipes. One of the most typical dishes of this zone is the “incaporchiato” lamb whose origins are traced back to the very hard pastoral life. In the past times the shepherds had rarely the possibility to eat some lamb and when this occurred they wanted to prepare it fast. This is the reason why it is called “incaporchiato” this means boiled in little water without flavouring. Now a day it isn't necessary to keep the lamb hidden but the way of cooking has remained since it gains a lot of taste. In the sausages production we have to mention the pork liver mortadella, which is really particular. There are two different kinds of this sausage, that of sweet liver that means with liver sweetened with honey, cedar and candied fruits, and that made up of “crazy liver”, this is prepared with chilly pepper that takes the place of honey in sweet liver mortadella. |
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