Meat plays a very important role in the gastronomy of Abruzzo as with every region with a strong pastoral tradition. Lamb holds the leading role as "the main course" thanks to its particularly tasty, tender meat; it is cooked in different ways according to the traditions of the different localities. We can move from the famous "cacio e ova" (cheese and egg) with roast lamb and its kebabs. Pecora alla callara is lamb and mutton cooked in the copper with various herbs.
You can also order everywhere in Abruzzo the âarrosticiniâ, that is to say small pieces of mutton roasted on the spit. In Abruzzo you can taste other specialities like the âtacchino alla canzaneseâ (turkey) and rabbit stew with white wine.
In this region pork is used to prepare a lot of things, for example like "cif e ciafâ, an exquisite dish based on ribs, sirloin, and bacon fried with spicy peppers. The origins of the following recipe, âporchettaâ, go back far in time: pork taken from a piglet which is boned, rolled and stuffed with various spices and aromas and cooked in a wood-burning oven.
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