Nestled between the Adriatic Sea and the Apennine Mountains, Abruzzo is one of Italy's most striking regions. This book features more than 350 Abruzzo recipes such as Cardoon Soup, the savory pie Fiadone Villese traditionally served at Easter, and the dessert La Cicerchiata from Italy's Jewish heritage.

Framing the tempting recipes are the author's recollections of her bucolic girlhood - fishing with her father in the Adriatic, hunting for mushrooms in the forests, and rolling out pasta by hand with her mother - immersing you in the patterns of daily life in Abruzzo.

Acknowledgements.Introduction.Useful Culinary Tips.PART I: La Casa di Guardiagrele / The House in Guardiagrele.1. Antipasti / Appetizers.2. Panini, Pizze Rustiche e Tortini / Sandwiches, Savory Pies, and Flans.3. Uova / Eggs.PART II: La Casa di Ortona / The House in Ortona.4. Brodi, Zuppe e Minestre / Broths and Soups.5. Salse, Sughi e Ragu / Sauces.6. Pasta.Pasta Secca / Dried Pasta.Pasta Fatta in Casa / Pasta Made at Home.7. Riso / Rice.8. Polenta / Polenta.PART III: La Casa di Pescara / The House in Pescara.9. Pesce / Fish.10. Pollame e Coniglio / Poultry and Rabbit.11. Carne / Meat.12. Cacciagione / Game.13. Verdure / Vegetables.14. Insalate / Salads.PART IV: La Casa di Lanciano / The House in Lanciano.15. Dolci / Desserts.Index.