Whenever someone requests something special, these are my go-to recipes for Italian Specialties
These recipes are authentic Italian specialties passed down through 4 generations of family cooking. My great-grandmother came to this country as a young lady in 1944, bringing with her recipes from her homeland. Additionally, in Abruzzo, the people primarily consumed seafood, poultry, and pork.
Seafood was a staple due to the region’s location on the Adriatic Sea. Poultry and pork were commonly eaten for economic reasons, as beef was more valuable for farming purposes, such as plowing and dairy production.
Many of our recipes incorporate dairy products, pasta, grains, and vegetables. Beans also played a significant role as a protein source, especially since pasta was a staple in our diet. Garbanzo, cannellini, and borlotti beans were popular, and often used in soups and sauces to accompany pasta dishes.
Cheeses were also an essential part of our cuisine. Indulge in the irresistible flavors of pecorino, a hard, dry, and sharp cheese that tantalizes the taste buds. Its nonperishable nature allows for long-term storage without compromising its exceptional quality. Equally enticing is the Caciotta d’Abruzzo, a soft cheese crafted from the finest cow or sheep milk. Elevate your culinary creations with this cheese, a beloved ingredient in pasta and vegetable dressings and sauces.
I hope you enjoy these Italian specialties from our region as much as I enjoy sharing them.
