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Abruzzo Abruzzo is a place to discover, flavors, fragrances is a collection of beauty and natural wealth. Riscopriamole together.

view of Villamagna

start with the typical products of my beloved country. Villamagna is a country full of activity: business, trade, but also local products.

view from the villa Villamagna

Essendo il mio un blog soprattutto di natura gastronomica reputo però opportuno descrivere un pò quello che rispecchia tutta la cultura del Paese. Voglio ricordare la tradizione manuale che c’è nel mio Paese: la ceramica (ed è bene citarne il nome) di Giuseppe Liberati che fin dalla sua giovane età ha dedicato la propria vita alla ceramica; i mobili della Ditta Di Iorio; la sartoria villamagnese ricordando i defunti Maestri Lamberto Tiberini, Tommaso Liberati.

Passiamo ora hai prodotti tipici villamagnesi. Il vino: il Montepulciano DOC, vino profumato e dal sapore asciutto, devo ricordare anche il Trebbiano delicatamente profumato ed asciutto. Aggiungo inoltre che il Montepulciano DOC è un vino rosso tipico delle province Chieti, L 'Aquila, Pescara and Teramo. It has a ruby \u200b\u200bred wine in particular young, with age tends to become dark. Montepulciano Young goes with a taste of grilled pork and mutton. The older wines also after five years go well with red meats, but the wine is excellent with aged cheeses like Pecorino Abruzzese.

Historical note: this is the Montepulciano grape in Abruzzo since time immemorial, which is the source of the grape berry black berry similar to the south, however, but all originating from Greece. This is disputed by the homonymous grape product with that of Abruzzo wine of Montepulciano (SI). Even if the contention is from their capacity to produce similar wines. But of course that stands Montepulciano from Abruzzo Montepulciano primutico is defined (or early) that is a clone of the sangiovese grosso, the grape of the Abruzzi is rather late compared to that of Tuscany, where the fragrant beans and gave loads equally laden with long-lived wines fragrance and color.

The Trebbiano d'Abruzzo DOC another wine whose grapes are white. The resulting wine is fragrant and full bodied. The typical areas of cultivation are the hills of Chieti (Villamagna) and Teramo. In addition, the Cerasuolo d 'Abruzzo DOC (remembering the colonel of the Cerasuolo di Teramo) is a variant of Montepulciano, is obtained from the maceration a few hours of the must with the skins of Montepulciano. The wine made from it is cherry red. It 's a delicate and fruity wine with cherry. The cherry is made from 100% grapes of Montepulciano d 'Abruzzo, it tastes fresh, youthful, very load, but the color is clear, the predominant flavors are fruity (of ripe berries and cherries). Ideal with pasta dishes accompanied by red sauces. The cherry and served at a temperature of 14 ° / 16 °. News

healthy: the cherries (or cherries), berries are round shape, sweet taste and red-purple. They are the fruit of a tree (I would add trees near the house) of the rose family, the same roses. The fruit originated in Asia Minor, was imported in Italy then. It was thanks to the Romans that the cultivation of cherry trees spread throughout the 'empire. Unlike other fruits, cherries do not continue ripening after harvest, so you need to buy them when they are ripe and check for signs of mold, which are firm (not mushy), which shares no dents or blackened . The skin should have no stains and must be bright and uniform. Cherries are best, although for me are all good regardless of the quality of fruits, are those with firm flesh that keep longer in the refrigerator is the flavor that the vitamins. Although I recommend you eat them immediately after purchase. Also it is good to keep in a cool, slightly moist but never in plastic. Cherries are very sensitive to cold and you should not keep them at low temperatures. For this reason I recommend you eat them within a few days, rinse under running water as a serving. As I said there are different varieties of fruit, sweet cherry and sour cherry tree: the first result about a hundred different varieties that produce cherries that fall into two broad categories 1) and the Tenerina duracine (or corns). Obviously the former are soft-fleshed, dark red, the latter are larger and firm flesh are a dark red or black with red pulp or flesh is pale red or yellowish rosacea. Cherry is rich in flavonoids, substances that are very useful against free radicals and thus against premature aging of the organism. It 's a very refreshing fruit varieties especially harsh, and is indicated for the treatment of arthritis, atherosclerosis, kidney disease and gout. It contains good amounts of fiber, potassium, calcium, phosphorus, vitamins A and C, B vitamins and PP. The fresh fruit and consumed on an empty stomach (25 cherries per day plus water) is used to purify and detoxify the body due to the presence of polyphenols, excellent in cases of constipation (or constipation) and stress due to the balance between acids and minerals (malic acid helps the digestion of sugars and the activity of the liver). The care of the cherry is used to relieve joint problems due to excess uric acid (gout). But are also used to relieve pain due to the presence of anthocyanins (salts, usually chlorides) in addition to giving the color red-orange fruits to make this delectable course similar to aspirin with no side effects thereof. Finally, the cherry is an excellent tonic, diuretic and laxative. E 'useful in slimming diets because it is rich in soluble fiber in the stomach like a sponge soaking water and lead to a relaxation of the gastric wall by arranging stimulation of satiety. There are three species of cherry crop of importance:

-Prunus avium (sweet cherry), characterized by erect branches, stout with large oval leaves and pendulous;

-Prunus cerasus (sour cherry), with slender branches and drooping with fruit acidic, small leaves and erect;

-Prunus mahaleb (St Lucia megaleppo or cherry), with small and oval leaves. This species is used as rootstock. my cherry

The land for the cherry trees should be fresh, well-drained and permeable. They are therefore not recommended calcareous, clayey and waterlogged. They lend themselves well to cultivation in pots on the terraces. While the plants are grown on the ground spaced apart at distances of 6 x 4 m. The cherry tree is usually propagated by grafting. Let us now turn to another

villamagnese typical product: the 'typical oil is grown in Colle Pian di Mare, whose fruits are grown and quality Leccino Gentile, Organic Farming why I recommend the purchase. The olive trees are pruned to tree, exposing the soil Northeast. The harvest is in October (20-30 October). The harvest is done through the so-called hand stripping, where the fruits are then placed in plastic baskets and moliti within 24 hours. The milling is defoliation in the first place, after that they moliti (crushed) the fruits of granite with molasses (molasse is nothing but a millstone generally in granite), from which one gets to cold extraction (with a continuous process two stages) oil. Its acidity is seen as oleic acid of around 0.25%. The oil that comes out is yellow with greenish and cloudy appearance. The smell is intense as just pressed olives. The taste is fruity with slight bitterness. I recommend combining this oil with: roasted peppers, bean soups, pizza and leaves, garlic bread, typical dishes of Abruzzo.

beneficial properties: 's oil is a natural gastro protective, because it protects the stomach lining from stomach acid. E 'in the Mediterranean tradition its use light and rich in vitamins, which accompanied our dishes in a light and healthy. It also lets oils can be flavored in order to fit different needs and different dishes. The aromatic oils are usually packaged in bottles of 100 ml in a variety of flavors: orange, red pepper, garlic, chilli and garlic, basil, mushrooms, lemon, mandarin, marjoram, rosemary, sage, white truffles, thyme, juniper and herbs . In short, I consider it an indispensable element not only to health but also for seasoning various dishes. In addition, the merits nutrition and extra virgin olive oil make it a food suitable for all ages. The presence of vitamin E is a powerful antioxidant, can counteract the free radicals' s aging body, while the presence of some unsaturated fatty acids is an additional nutritional value, as they are substances that the body has bosogno but is unable to produce. The composition of olive oil because it is balanced approaches to the needs of the organism. Here then is the extra virgin olive oil helps prevent cardiovascular diseases, the emergence of 'the risk of atherosclerosis and heart attack. E 'is essential for children and the elderly because it limits the loss of calcium from bone and is very digestible, facilitates the hepatic activity and regulates the activity of the intestine. Well remember that today the use of olive oil has a certain relevance in the cosmetics: its cosmetic properties are in fact based on the fatty acid affinity with the skin tissue and fat man. From here a broad range of soaps, bubble baths for personal hygiene. Among the properties of olive oil I want to remember that there are many, but they list a few: reduce the rate of LDL cholesterol (ie "bad") reduces the risk of occlusion of the arteries, reduces blood pressure, reduces the amount of sugar in the blood increases the secretion of bile, increases the intake of Vitamins A, D and E; facilitates the absorption of other vitamins, prevents atherosclerosis, prevents' myocardial infarction.

Abruzzo Recipe: Stuffed Peppers-

4 servings: 6 large sweet peppers, 1 onion, 3 tablespoons of bread crumbs (or if you prefer white bread), parsley, Parmesan, olive oil, red wine, 1 egg, salt.

Preparation: Slice the onion and place it in a nonstick pan, making it dry with a bit of wine being careful not to let it burn. Filling: Meanwhile in a bowl add the bread crumbs, egg, a pinch of salt, Parmesan and chopped parsley before, mixing the ingredients well. We start to dig the peppers that will accommodate the filling, making sure to peel them, removing the seeds and the white part of the inside, fill with the prepared filling and place side by side in a baking dish that even non-stick, sprinkled with a touch red wine: put them in the oven at moderate heat for about 40 min. Once ready, before serving garnish with a drizzle of olive oil if you prefer raw or with flavored oil. This dish can be served hot or cold.

Another typical product Abruzzo Pallotti cient and where. Meatballs with cheese and eggs are a simple expression culinary Abruzzo.

Abruzzo Recipe: Pallotti-cient and where

Ingredients for 4 people: 4 eggs, grated cheese (Parmesan or pecorino).

Preparation: Combine the ingredients well pretty well which must have a certain size, after which we will form into balls (but only eggs and cheese), become brown fry for a few minutes and jump in a simple tomato sauce. Now step

the pasta prepared by my maternal grandmother when I was a little girl (the beloved grandmother Francesca). This recipe not only deserves to be dimensioned in honor of my grandmother but also because it is a recipe worthy of Abruzzo. The macaroni, the guitar is a paste made with a tool that my grandmother used "guitar" (or maccaruni) is a typical Abruzzo tool that is used to make the spaghetti or macaroni on guitar. E 'consists of steel wire thesis, combined in parallel on a wooden frames, which are resting on the sheets of pasta and where the sheets are pressed with a rolling pin. Once pressed the sheets on the wires of the guitar you get a square section of spaghetti (spaghetti). This paste my grandmother prepared with meat sauce and meat sauce (secret sauce). So macaroni alla chitarra go well with meat sauce or a tomato sauce with pallotte (meat balls) and then with the guitar pallotte (The Guitar Co pallotte them).

An 'Another first was that my grandmother prepared sagne and faciul (beans). Pasta was made only with water, salt and flour with a strip form. This dish goes together very delicate with simple tomato sauce and beans previously boiled. This pasta is served very moist (a bit soupy), but never dry.

The pupa, the horse and the heart

These three are three typical Easter cake, the recipe is the same but what changes is the presentation. Here in Abruzzo as well as Villamagna is used to give girls (sisters, daughters or granddaughters) the pupa, the boys (the brothers, their children or grandchildren) the horse, while the heart is usually given to an adult. Ingredients: flour, toasted almonds and chopped with peel, chocolate, sugar, eggs and oil. In addition to these ingredients together, many women prefer to enrich himself with other ingredients (candied fruit, raisins, colored sprinkles)). Even the decorations are often customized.

There is also a variant of Pescara, whose ingredients are: farina00, olive oil, sugar, eggs, baking powder, vanilla, salt, cocoa. In practice it's a variant that excludes almonds, candied fruit, raisins, but the pupae and the horses are made with puff pastry covered with colored sprinkles. The tradition says that the eyes are used for the horse two grains of black pepper and two cloves the pupa, while the mouth two or three beans coffee beans, then on his stomach must be placed strictly an egg that becomes hard cooking.

But Villamagna using almonds.

A typical recipe of Francavilla al Mare is the squid francavillese.

Ingredients: 400 grams of squid, shrimp 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.

Method: Wash well and after cleaning the squid, place in a container with the shrimp and parsley, pepper and lemon juice, stir well and let compound to fill each squid. Place in a pan with oil and water and cook slowly until the water evaporates. But if you want you can use wine instead of water makes the squid softer. All accompanied by a doc Theatine.

Finally after a meal you can taste a liquor called punch super Abruzzi, you have not sipped? then it is worth trying.