Apennine Culture
A collection of information and curiosities of an encyclopaedic nature. Tourist, food and wine, natural and cultural information about the Apennines.
Lamb arrosticini
By Redazione Published: 29/05/2012
The tourist, the hiker and the mountaineer too cannot pass through Abruzzo without crediting this wonderful region of central Italy with the paternity of the traditional preparation of arrosticini.A BIT OF HISTORY: Sheep farming in…
The Abruzzo dairy and cheesemaking tradition
By Redazione Published: 29/05/2012
Mountain produce There are two reasons that make Abruzzo a region with a calling for dairy products. On the one hand Abruzzo has an ancient history of sheep farming that holds a skilled tradition of…
Zuppa di cicerchia (grass pea soup)
By Barbara Carrozzini Published: 29/05/2012
Cicerchia (grass pea) ... an unjustly forgotten legume...Just back from the festive binge? Have you been forced into “tours de force” around laden tables? Even today on these tables, despite the changed habits of our…
Grappa or “sgnapa” flavoured with gentian
By Redazione Published: 29/05/2012
Gentian grappa is a spirit made from the roots of the plant, which are gathered in the pastures in late summer and in any case always once the plant's life cycle is complete. The root…
Baked polenta with fontina
By Redazione Published: 10/11/2009
Among the many recipes you can make with polenta we chose this one, on the one hand because it partly respects the idea of minimum resources for maximum return (cooking in Alpine Style... hehehe!), on…
Tyrolean-style Savoy cabbage
By Barbara Carrozzini Published: 04/04/2008
Tyrolean-style Savoy cabbage... trim the cabbage, pull off the leaves, wash them and drain them. Peel the onions and slice them paper-thin. Peel the garlic and chop it with the sage leaves and the rosemary…