Plants in abruzzo olives are a familiar presence among the rolling countryside of hills of the provinces of Teramo , Pescara and Chieti . L ' olive doc produced in these areas in particular Loreto Aprutino , Campli , Moscufo , Lancaster, Fossacesia Guardiagrele and compares with the best Italian olive oils. A traditional homemade widespread is the "holy oil " an oil of first pressing, which has been soaked in the chili. Recipe-
holy oil
500 g of hot chilies, a handful of salt, oil.
Procedure: Wash the peppers under running water and dry thoroughly. Cut and remove the stem and part of the seeds. Chop finely and sprinkle with oil in glass jars thoroughly clean and dry. Leave the jars without cover (But covered with a sheet of paper towel to make them breathe) for 1 day. Add the oil is dry, taking care to cover well the chili oil. Now you can store them and serve them after a month. Or if you prefer to leave the chillies for three weeks in oil, and serve with bruschetta, polenta, with pasta, or on a good homemade bread, you can also use the oil to season the cabbage and beans previously boiled.
But be careful not to be confused with the traditional recipe from Abruzzi and Calabrese. In fact, the typical recipe is distinguished from our local Calabrian by the fact that it consists of just two ingredients, extra virgin olive oil and chillies. While the Calabrian version is done by adding celery and garlic.
Variant calabrese
a bunch of hot peppers, 1 celery, 4 cloves of garlic, a handful of salt, oil.
Procedure: Wash and dry the peppers, cut the stem and place them on a towel. Exposed to the sun for at least 2 / 3 hours turning them occasionally. Clean them with a clean cloth to remove any dust and reduce them to pieces. Thinly slice the garlic and celery and add them to the peppers in a jar with the salt and oil. Cover the peppers with oil. Leave the jars uncovered for 1 day. Add the oil that is dry to cover and store per tre settimane prima di consumare aggiungendo man mano l’olio che verrà assorbito dai peperoncini.
Fossacesia è un paesino che vale la pena visitare ricordandovi la splendida Chiesa di S. Giovanni in Venere . Particolarmente sono interessanti i bassorilievi del portale, l’interno di stile cistercense e la cripta affrescata da Luca da Lanciano. E per gli amanti del mare vi consiglio Fossacesia Marina. Fossacesia Marina coniuga l’azzurro dell’ Adriatico e verde collinare di ulivi e di viti. A Nord della spiaggia si affacciano le strutture ricettive è il litorale  roccioso di Punta Cavalluccio ideale per la canoa, punteggiato dai caratteristici overflows. The
Chieti coast is among the finest in the Abruzzo region, the area further north winds from Francavilla al Mare rich establishments where summer comes alive with festivals, concerts and the typical water shots. They are to visit the new museum dedicated to the Mumi Michetti refurbished rooms located in the ancient Convent of San And the Church of S. Domenico Franco, newly built but where is preserved a precious monstrance of Maestro Nicholas Goldsmith Guardiagrele. Francavilla from the coast continue to arrive along with the coastal headlands Mucchia Tower, Punta Ferruccio, Punta Lunga, Repair of Job. From these cliffs you come to Ortona also known for the port used for commercial purposes. The most important port d 'Abruzzo can also be seen from the promenade Eastern typical viewpoint overlooking the sea, which leads to the Cathedral of S. Thomas, the Aragonese castle recently restored and open to all in the evening, the Palazzo Farnese. And listen, listen .... In the middle of the city opens the ancient palace headquarters of the Regional Corvo, the LACE ideal to taste and learn about the wines from Abruzzo. You can also visit the marina is also visible from the promenade and Eastern Europe. Continuing from Ortona, to the south, you begin to see small beaches and coves, some hidden some not, with beautiful landscapes. These creeks are named Water beautiful, blue Cape. Continuing on you come to San Vito Chietino marina, very nice, pleasant, quiet, full of tourism, and I suggest you stop to enjoy good fresh fish (I recommend the pubs). feature also San Vito Chietino country. Continuing along the coastal strip for me the most beautiful, rich aromas of fruit orchards and olive groves, is where a short distance there are the buildings used to catch overflow like pilings, built and supported by wooden beams. Farther south along the national road along the sea and rail, you see Fossacesia Marina . I recommend you visit the new marina Marina del Sole always always going south, you can see through the only major coastal forest d 'Abruzzo where they were born spontaneously leccetta of Torino di Sangro, by oak, turkey oak, hornbeam and eastern elm. A real breath of fresh. Torino di Sangro Marina is the capital, you have to climb through a beautiful forest of oaks, in the village is the sixteenth-century parish church of San Salvatore. The lung continues on natural beaches Casalbordino (which offers visitors and holidaymakers a beautiful sandy beach, and a cobbled section and a pine forest), Villa Alfonsina, the pen tip and at the nature reserve of Punta Erce (or Punta Aderci), up to the gates of Vasto (Vasto, the coast, between Punta Penna and the coast at San Salvo Marina, is the largest and most diverse the region can offer the best preserved and natural sand dunes of the coast), coastal town, divided like other rivers in Abruzzo between the top and the marina. From here the coast goes to the marine part of San Salvador which is the border between the Abruzzo and Molise, with the beach in some places still untouched (thankfully!).
A typical recipe of Francavilla al Mare is the squid francavillese.
Ingredients: 400 g calamari, scampi 200 g, 1 clove of garlic, parsley, a tablespoon of bread crumbs, 1 slice of lemon, olive oil, salt, pepper and a glass of water.
procedure: after clean (get rid of the pen, the yellowish deposit that is under the head and ink sac) and the squid thoroughly washed, put into a container with the shrimp and parsley, pepper and juice lemon, mix the ingredients well and make a mixture to fill each squid on a stick by closing the opening to prevent spillage of the contents of squid. Put everything in a pan with oil and water and cook slowly over low heat until the water evaporates. But if you want you can instead water use white wine of course that makes the squid Abruzzo softer.
Villa Santa Maria is a town in the Province of Chieti. The country are to visit the Church of St. Nicholas of Bari, the patron saint of the country, the Church of Santa Maria in the Basilica, the Church of San Francesco and the Palazzo Caracciolo Caracciolo family, the Palace Castracane. In the country there are three well-known producers of liqueur punch villes of centerbe , of \u200b\u200b'villes bitter liqueurs and gentian and liquorice .
Punch Abruzzo
In the picture we find the typical taste of tradition. It has functions in addition to stimulating a great bitterness. It 'made with herbs and citrus infusions.
licorice liqueur
Tocco da Casauria is a town of 2,824 inhabitants in the province of Pescara and is part of the mountain community of Maiella and Morrone . The village lies on a hill in the valley of the river Pescara, about 40 km from the provincial capital, along the road connecting it to Rome, just before the Gorge is known for Popoli.Tocco Centerba , a liquor made from distillation of various plants of the Maiella, invented by pharmacist Benjamin Bull as a medicine. In 1817 becomes a consumer product. As for the oil Olive, the province of Pescara, and then touch, was among the first in Italy to be officially approved by the EU's Protected Designation of Origin (PDO) of his Extra Virgin Olive Oil " ; Aprutino Pescarese; this label certifies the high quality extra virgin olive oil produced in this area. The wine produced is of excellent quality and is typical of the culture of Abruzzo: Montepulciano , Cerasuolo and Trebbiano with excellent organoleptic properties, taste and aftertaste.
Amaro D'Abruzzo Toro
Since 1817 the Centerba TORO is the pride of Abruzzo. With the same experience and use of ancient recipe, is also produced AMARO D'ABRUZZO TORO, another typical liquor with 32 percent alcohol. This characteristic based bitter orange, spices and various flavored teas in alcohol, has a very particular smell and taste is very pleasant for those who like a bitter taste "smooth" or drink, very cool, relaxed and engaging a Long Drink . The original label on its elegant, slender bottle of 50 cl contribute in the best way to confirm the genuineness of this love and bring us back in time.
ALCOHOL 32% CAPACITY 'CL 50
Punch D'Abruzzo Toro
This classic and "dense" liquor also made of oranges, spices and flavoring in various infusions of alcohol, produced with the same experience two-century old recipe from TORO and, despite having the same characteristics and qualities of the same 'BITTER D'ABRUZZO TORO diffenzia it for the greater content of alcohol (45%). It is therefore particularly suitable to be eaten "smooth" or diluted in a small quantity of very hot water. That punch was and still is, very pleased especially with the inclement weather and the cold because the substances that make up the damage sense of warmth, tranquility and welfare. The label shows the slender, elegant bottle of this punch is similar to that of the bitter ABRUZZESE TORO and therefore also helps to make the same PUNCH particularly pleasing to the consumer.
ALCOHOL 45% CAPACITY CL 50.
Centerba Toro Forte 70 °
The "Centerba Toro" is the fine selection of wild herbs of Mount Maiella well-known in herbal medicine and fine spices, all in place long infusion in special containers. The raw materials and the system always identical to that created by Benjamin Toro in 1817 and handed down from father to son, are the best guarantee that this typical potent liqueur d'Abruzzo. Even their packaging in old bottles personal straw in sizes from 70 to 50-20cl. and 100CL. without straw, confirmation, for that specialty, his place among the products of some real class and secure authenticity. The "Centerba Toro, as well as sipped" smooth ", is also popular in coffee, chocolate, milk, in cocktails, pastries, in the kitchen. But its many qualities are not only these: seeing is believing.
Centerba Sweet 45 °
Even those who do not like liquor with high alcohol content, or "dry", but who like liquor made from herbs, can appreciate the goodness of "Centerba Toro." For them, in fact, there is the "Dolce Centerba" which, though always "Centerba", has a lower alcohol content (45 percent) and also contains even a modest amount of sugar to make the liquor act more " is soft and, therefore, accessible to all
Technical
Name: Centerba Toro
Alcohol: 70 ° Vol
Sugars: absent
artificial flavors and / or natural absent
Mode di produzione: il Centerba Toro nasce dalla raccolta e dalla cernita di erbe aromatiche spontanee ben conosciute in erboristeria e di spezie pregiate e dalla loro essiccazione in ambienti al riparo da sbalzi di temperatura e di umidità. Successivamente le erbe vengono selezionate per
utilizzare solo le parti migliori delle foglie e, dopo un sapiente dosaggio, vengono messe a macerare in alcool:
il dosaggio delle varietà scelte e il tempo di infusione (da due a quattro mesi) possono variare a seconda delle caratteristiche climatiche dell’anno di raccolta.
Modalità di consumo: il Centerba Toro è un liquore di grande versatilità: eccellente dopo pasto, ottima base per long-drinks and cocktails, in addition to ice cream and fruit salad, pastry and is often used in high
in the kitchen.
Packaging: Centerba the typical Taurus is packaged in bottles stuffed in sizes 70, 50 and 20 cl.
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