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In 1340, in the river Fino's valley, a noble family called Acquaviva spread the buck-wheat and built some mills, the first in the entire nation. The millers mixed the leftovers of different wheats and created a new kind of pasta the “maccarun a la mulinare”. In 1560 Ferrante Caracciolo organized in Villa Santa Maria in his castle the first hotel school of the history he called all the young men of the town ad those of the nearest towns and taught them the cookery.
From then on, in the two Sicilies reign the cooks from Abruzzo became very famous. It is very famous and linked to the local history the Panarda ceremony. In 1800 Edoardo Scarfoglio named a regional custom Panarda, this custom consisted in prepare rich tables for some special events on which there were more than thirty different dishes.
On Christmas Day on these tables there ware so many dishes and deliciousness: any kind of bluefish, from sardines to anchovies and herrings, and more over dried cod, trouts and shrimps, omelettes, cheese, vegetables preserved with olive oil and mixed fry, all this accompanied by wooden-cooked bread.
Among the compulsory dishes there were the maccheroni seasoned with ragù and the cooked sheep.
All the guests were obliged to taste all the dishes prepared and drink the local wine. At the end of the meal was suggested a typical digestive from Abruzzo.
Now a day this event is quite disappeared it is regained only for some events such as wedding and christening.
