Mountain Recipes
Pecora alla cottora from the Abruzzo tradition
By Redazione Published: 15/01/2013
A typical dish of the regional cuisine of Abruzzo: the "cottora" is a small copper cauldron used by shepherds during the transhumance. A tradition that may go back as far as the sixteenth century.We have…
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…
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…