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Abruzzo is known for its love of the "little devils", the wickedly hot tiny local red chillies, as well as for its excellent pasta, hence the first course, which needs no introduction. Less well known is the exceptionally good celery from the city of L'Aquila, here combined with salt cod, staple fish of all Italy's mountain regions. Finally this region's version of Sicily's ricotta and marzipan sweet, which gives pride of place to the local specialities of chocolate Torrone (nougat) and crisp Croccante.
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