Trendy Mangiare fuori? Parola chiave: Trasparenza. Da dove provengono le materie prime utilizzate nelle ricette proposte, come sono state coltivate, come sono state trasformate? I consumatori chiedono maggiore trasparenza, di conseguenza le aziende si devono adeguare. Advertisements Continue reading
November is usually a dull month, it does not boast the ravishing ripe golden light of October, nor does it bring the cheer expectations of December and the Holiday season. But still, November has its thrill. Especially in Abruzzo. Continue reading
They say “you are what you eat” hence we thought that recipe testing could be a tasty way to freshen up. We were prepared for “Curiosity killed the cat” – “but satisfaction brought it back” was what we were hoping for 😉 You need to know that it’s a rather complex task to persuade Italians … Continue reading
Appetibilis meets Sara Scutti, an amateur cook and Abruzzo cuisine food enthusiast. For our first chat about food and recipes, Sara chooses the “ciabotto” (cha*botto) an easy, savoury, low-calories traditional recipe with local products. Who could ask for anything more? Let Sara explain how she got the idea for this dish: The “ciabotto”, (also “ciambotto”, … Continue reading
Since I was a child, summer has always been the synonym for two things: school term end and harvesting time. Now that school days are – alas! – a faraway memory, harvesting time still retains its fascination to me, who I was brought up in a small village and I spent my summer vacations at … Continue reading
“The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world. ” … Continue reading
I was born in Abruzzo, an area rich in folklore, wildlife and beautiful places. This is the reason why, although I travel much, every time I have the chance, I go back to my hometown, Atessa (Chieti). Atessa is a stone’s throw away from the Majelletta peak and the ravishing Trabocchi Coast of the Adriatic … Continue reading
:: Baked mackerels with preserved lemons and myrtle leaves :: I am not sure why I’ve never tried to cook mackerels, but it’s becoming our fish of preference, (Mr. Wilson agreed with a loud “meow”). It’s tasty, affordable, sustainable, healthy and a staple of the Mediterranean diet. Mackerel is worth a try. Interesting links… ~Healthy … Continue reading
