|
Abruzzo is recognised land of pasta and pasta makers all over the world. A long wise tradition has taught to the pasta makers how to mix flour coming from selected wheat and the water coming from the purest mountain springs. “Lu carrature” or “chitarra” made of a wooden frame with well stretched steel chords, has always been the symbol of our region. The famous maccheroni alla chitarra are made with this instrument.
A privilege reserved to the travellers in Abruzzo is to enjoy everywhere in the region home made pasta.
Maccarune a lu rentrocele is a typical dish of the Frentana area. “Lu rentrocele” is the name given to the instrument used to make this pasta. It is a wooden cogged rolling pin used to cut the sheet. It is made in Pretoro. Probably the origin of this pasta is Teramo (two centuries ago).
The Macaroni are of the same size of a pencil. They are boiled in a lot of water for about 20 minutes. The “Ragù” (saice) is made with a mixture of different meat. They can be also served with sweet red pepper, oil and chilli pepper.
A special mention deserve the “maccheroni a mano o alla molinara” They are made in Paglieta and only Nicola di Lallo is the keeper of this old tradition he inherited from his ancestors.
The characteristic and the goodness relies on the long time they took to be worked. The result is just one long macarone humid, soft, elastic and porous easily to be digested.
Around Città Sant’Angelo an alternative to these macaroni, called in this case, “alla mugnaia” can be found. Here they are often served with fried salty bacon and sausage. A handful of local pecorino cheese is added on the top.
Flour, eggs and salt are the ingredients for the “maccheroni alla chitarra” which according to an old tradition the must be “thin as hair, light as a feather and flavoured as a flower.
Other kinds of handmade macheroni can be found all over the region: anelli e le fregnacce alla alvizie, alvizi al cinghiale, tacconelli brodosi alla sanvitese, sagne a pezze al pomodoro e basilico, alvizie casalinghe in minestra con legumi e bastardoni (dried sweet peppers), tagliolini in brood di pesce alla pescarese, pappardelle con le pelose, vermicelli all’aquilana, gnocchetti agli orapi, fusilli arrotolati attorno al ferro della calza, timballi, ravioli, crespelle …
Scrippelle "mbusse". They are made with a liquid dough ( eggs, water, salt, parmisan, water or milk). They are fried on both parts and served with parmisan or pecorino and wet with boiling broth of chicken
Timballo alla teramana. The above mentioned “scrippelle” are served with minced meat of pork or beef browned with onion, carrot, oil celery and musky nut, wet with a glass of white wine (Trebbiano d’Abruzzo). Scamorze, parmisan are added to the stuffed. It is then baked for 15 minutes and served hot. |
 |
