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Italian
CSCA - Abruzzo, Molise
Term | Definition |
---|---|
MACCHERONI ALLA CHITARRA | Square-cornered spaghetti, made with the help of a “guitar”, which is a rectangular box topped with wire strings. |
SCAPECE | Pickled fish with saffron. |
POLPI IN PURGATORIO | Spicy octopus. |
PORCHETTA | Roast suckling pig |
FEGATAZZO | Dried liver sausage prepared with salt, garlic and diavolicchio. |
VENTRICINA | Well-known salame from Abruzzo made with pieces of pork loin, leg and shoulder. The meat is salted and seasoned with powdered sweet pepper wild fennel and pepper. |
DIAVOLICCHIO | Hot red pepper popular in Abruzzo and Molise. |
PECORINO ABRUZZESE | A cylindrical sheep’s milk cheese with a hard wrinkled rind and straw-colored interior that matures in about two months. Aged pecorino is ideal for grating. |
ZAFFERANO DELL AQUILA –DOP SAFFRON | Crocus sativus – From the stigmas of the crocus flower; most expensive of all spices. Aquila is the only area in Italy that grows saffron. |
FARRO | An ancient grain (Triticum dicoccon) akin to wheat, high in protein, fiber and vitamins. Not to be confused with spelt (Triticum specltum). |
PARROZZO | Dome-shaped cake made of flour, potato starch, butter, eggs, sugar, almonds, and semi-sweet chocolate. |
CALGIONETTI | Fried sweet ravioli filled with almonds, walnuts, honey, candied fruit, cinnamon and boiled chickpeas or chestnuts. Christmas-time dessert |
PANARDA | Feast consisting of up to 50 different courses |
LE VIRTU’– (The Virtues) | A minestrone traditionally enjoyed on May Day that features forty-nine ingredients (seven of seven disparate types) - must include seven dried winter vegetables, seven fresh spring vegetables, seven different kinds of meat, and seven varieties of pasta. |
MONTELPULCIANO D’ABBRUZZO DOCG | The most important red wine. Named for the principal varietal used, the Abbruzzo wine is named after a town. Montepulciano d’Abruzzo is produced in all four provinces of the Abruzzo region. Made from 85% minimum Montepulciano and Sangiovese grapes. |