|
|
|
SULMONA
- FOOD
|
Typical produce from Italy
Abruzzo has been for years a land of farmers
and shepherds, devoted to agriculture and cattle-breeding,
that's the reason why the typical produce of
this region is so numerous. It is genuine produce
which, though involved in the industialization
in order to get a better optimization of operation
schedules, is still today produced by a lot
of families for their needs. From salami and
cold pork meats to cheese, from fruit to vegetables,
from unusual cultivations (eg. saffron, spelt
and truffle) to oil, wines, spirits, pasta.
In short, a wide variety of produce which has
kept its traditional features on the whole,
though some changes and improvements have been
made throughout the years. The produce of Abruzzo
always provides you with what it promises to
give you.
|
PURCHASES ONLINE
Typical Products of Abruzzo
|
|
|
(Confetti - Sugared almonds)
Sulmona, 400 mt |
|
|
- Sugared
almonds ( Confetti)
The typical sugared almond is made up
of an inner core called "anima"
("soul"), consisting of a shelled,
peeled whole Pizzuta-of-Avola-type almond.
It is coated with superimposed layers
of sugar through several soakings. The
sugared almond keeps the shape of an almond
seed, that is to say that it is very flat
with no speckles and cracks.
Buy confetti from Sulmona (sugared almonds)
online:
www.confettisulmona.net -> Sulmona
Confetti
|
|
|
|
-
Mozzarella
The buffalo mozzarella from Campania is
probably the most popular Italian dairy
product in the world. It owes its name to
the technique that was originally used to
cut the paste by hand: its roundish shape
can be also changed to form twists and ovoline
(similar to eggs) without affecting its
taste.
It is produced in the area of Caserta and
Salerno, around Naples and in Benevento.
Ancient documents show that monks used to
eat it already in the 12th century.
|
|
|
|
|
(Aglio Rosso - Red Garlic)
Sulmona, 400 mt |
|
|
-
Red
Garlic (Aglio Rosso)
Red garlic is a kind of produce particularly
excellent and appreciated on the market.
It is also a strong medicine thanks to its
active principles (enzymes, hormones); it
is eaten for its hypotensive, cardiovascular,
antiseptic effects on the gastroenteric
system. The red garlic ( aglio
rosso) from Sulmona is a kind of garlic
with white bulb and red cloves, which can
be preserved easily and has a very pungent
taste. It is registered in the National
Variety Register at the Department of Agriculture.
The cooked garlic tastes less pungent
than the raw one. You can use it instead
of stock cube. Keep the garlic away from
dampness to preserve its organoleptic
properties.
|
|
|
|
|
(Vino - Wine Montepulciano)
Vittorrito, 400 mt |
|
|
-
Wine Montepulciano
The origins of Montepulciano, considered
the most important D.O.C. wine in this region,
are uncertain. However, it is certain that
vine-growing has a age-old history in Abruzzi.
In his narration of Hannibal's gesture during
the Punic Wars, Polybius indicates that
the wine of the Pretuzi region (modern Teramo)
revived the soldiers fatigued by combat.
Made almost exclusively with the grapes
of the same name, Montepulciano is produced
in the hills around Teramo. There are two
types, Rosso (red), made with traditional
procedures, and Cerasuolo, given this name
for it cherry red color and that fact that
it is fermented with the skins for a brief
period.
Buy wine from Sulmona online:
www.semidivino.it -> Montepulciano d'Abruzzo
|
|
|
|
|
(Zafferano - Saffron)
Sulmona, 400 mt |
|
|
-
Saffron
( Zafferano)
Without any doubts saffron is one of the
most precious among the spices and the saffron
produced in Navelli is considered to be
the best in the world thanks to its qualities.
Gourmets from all over the world appreciate
it for its taste and fragrance; but it also
has healing properties. You get the saffron
from the Crocus Sativus's stigma, i.e. the
violet Saffron flower. The spice's typical
colour is due just to the red stigma of
the saffron flower.
You need about two hundred thousand flowers
to get 1 Kg saffron in threads, that is
the most excellent kind of saffron thanks
to its taste and fragrance, even though
it takes quite a long time to prepare: in
fact, it needs to be toasted and pulverized
or to be soaked in boiling water.
Saffron comes from the Middle East; it was
introduced in Italy by a Dominican friar
around 1300. The cultivation of saffron
spread over Abruzzo and several Italian
areas but today it is cultivated only in
Navelli, the only place in Italy where it
grows with no difficulties.
|
|
|
|
-
Truffles
Few people know that the truffle is one
of the typical produce from Abruzzo.
Abruzzo is one of the richest in truffles
Italian regions. There are at least 28 varieties:
the white truffle from Vasto represents
the 15% of the production; the black truffle
from L'Aquila and the black truffle from
Teramo represent a third of the production;
the so-called "scorzone" or summer
truffle represents the rest of the production.
The truffles ( tartufi)
from Abruzzo taste strong and smell unmistakable.
Their quality is excellent.
|
|
|
|
|
|
|
Beach
hotels |
the most beautiful beaches
of Italy in the best hotels |
|
|
|