It seems to me that this coming summer everyone will be in Abruzzo.
Some friends are traveling to visit their ancestral villages and towns. Others, like food writer Domenica Marchetti, are leading culinary tours – taking hungry travelers through this pastoral land, sampling local cuisine and visiting artisanal food makers along the way. Travel to this largely undiscovered region is picking up, and that can only be a good thing. The cuisine, rich and borne of the land, is at once hearty and delicate, nuanced and bold. Cheeses, wines, olive oils and truly divine pastries – Abruzzo has it all. Some of Italy’s finest dried pasta comes from there too. And so does one of my favorite liquors, Punch Abruzzo. Read more… »
96 Comments so far. Join the Conversation
- Ciao Lorraine, Some of the finest pasta does indeed come from Abruzzo. They grow some magnificent wheat, and the water…
- I've had Abruzzo pasta and it is wonderful! I tried to buy some in Rome before we went home but…
- Thank you!
- Thank you Adri. You certainly will hear from me again. You are such an encourager! Just noticed your subscribe button,…
- Benvenuto Carl, Thank you so much for stopping by, and thank you for the kind words. I am so pleased…
Filed in Beverages, Cocktail, Musings | Tagged: A Cork Above, Abruzzo, Birds of Passage, Gran Sasso, Punch Abruzzo, Punch Abruzzo cocktail, Smith and Curran, vanilla-orange sugar, vodka, White Russian, White Widow
