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Avezzano potatoes and carrots In 1876 the Prince Alessandro Torlonia began the Fucino reclamation. After this work this are became young and fertile where people began to cultivate potatoes and carrots. 3000 hectares of the 13.000 are used to cultivate the Avezzano potato which is tasteful and used in many typical dishes. 2000 hectares are, instead, used to cultivate the Fucino carrot which is sweet and crispy. This vegetable contains a lot of vitamins and is used also as juice. Saffron The saffron is one of the most used spices in Italy. Its arrival in Italy is traced back to 1300 by Domenico Cantucci, a Dominican Friar who encountered this kind of spice in Spain. The production area of this spice is the Navelli Plain that is a 8 hectares area located at 700meters of altitude and it is between Civitaretenga, Caporciano, San Pio dele Camere and Prata D'Ansidonia. In order to obtain a kilo of saffron it is necessary to use 200 thousand flowers. The harvest occurs in the 15 days of flowering. The intense orange stigmas are extracted from the flowers. The truffles Speaking of truffles, Abruzzo is the first Italian region in its production. On its territory we can mention 28 different species of truffles. The 15 % is constituted by the white truffle typical of the Vasto area, 1/3 comes from the black one typical of the Aquila area and of that typical of the Teramo zone, the remaining part is covered by the summer truffle or “scorzone”. The Aquila black truffle This truffle is hidden by the thick woods and pine forests. You can find it in the Navelli Plain, the Capestrano valley, in the Subequana valley and in the south side of the Fucino valley. The Teramo black truffle It is present in the Aquila woods, it is delicious and tasteful and it represents a great complement to every kind of dish. The white truffle: It is not only good but also precious and it is possible to find it on the Abruzzo territory. The pecorino cheese In a shepherds country as Abruzzo is born a special and very tasteful cheese such as pecorino which is worked according to ancient techniques handed down from father to son. There are different kinds of pecorino such as “oil preserved pecorino” or “marcetto”; they are typical of the Teramo zone and have an unmistakable taste. The “oil preserved pecorino” is obtained using an aged pecorino that is dipped into olive oil in pieces or whole and is seasoned with many spices. The “marcetto” is obtained using an aged pecorino that is soaked in milk so that it becomes a little acid. The Torano sausage Abruzzo is not only the shepherds' country but also the country of good meats and good sausages. One of the typical sausages is the Torano sausage. In order to prepare this sausage are used lean pork pieces differently from those used for the preparation of the usual sausages. It is usual to let it mature in the chimney room so that it takes a peculiar aroma. Honey The beekeeping is very diffuse also in the past all over Abruzzo. An Arab geographer of Middle Ages called Abruzzo as the country of hunting and honey. Now a days the beekeeping is spread all over the Abruzzo provinces, the produced honey is extracted by centrifugation or filtering using a sack tissue and leaving it to decant. There are many kinds of honey such as: Millefiori, Mountain millefiori and Monoflora. The Sulla honey is characterized by a light colour, a soft taste. The Lupinella honey has a light colour, soft odour and a characteristic delicate taste. The sunflower honey is characterized by a yellow colour, like that of the flower, light odour and a taste that reminds the pollen. The Santoreggia honey has a light amber-greenish colour, persistent odours and taste which are also characteristic and nice. |
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