At La Grande Quercia, dishes follow season cycle, so menus change according to the produce available. Don’t forget to ask for their signature lamb dish, “agnello incaporchiato” [anyello incaporkiato]. It requires a few ingredients: a leg of lamb, extra-virgin olive oil, white wine, rosemary, a couple of cloves of garlic.

This recipe comes from the old days when people did not have meat very often, so when there was the chance to cook it, they used to put another pot on top (incaporchiato), so that the smell could not go out and tell the neighbours that something good was on the stove. At La Grande Quercia a heavy lid is used instead, and the stewing is perfect.

The true secret is mamma Maria’s cooking mastery – and the weight of the stones…

Deliciously Abruzzo :: “Adopt the pace of nature: her secret is patience.” ~Ralph Waldo Emerson | photo: ©MateldaCodagnone

Deliciously Abruzzo :: “The earth has music for those who listen.” ~George Santayana | photo: ©MateldaCodagnone

Figs, raw ham, pecorino cheese and hot pepper-flavoured honey for a toothsome antipasto at “La Grande Quercia”… | photo: ©Lonza65

Behind the scene @ La Grande Quercia | photo: ©Lonza65

Cooking “agnello incaporchiato” @ La Grande Quercia | photo: ©Lonza65

Antipasto @ La Grande Quercia | photo: ©Lonza65

Spaghetti alla chitarra time @ La Grande Quercia | photo: ©Lonza65

Pappardelle ai funghi @ La Grande Quercia | photo: ©Lonza65

Travel Bites :: Love from La Grande Quercia | photo: ©Lonza65

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