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CSCA - Abruzzo, Molise

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.
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.
Created by: CSCAStudy