Cosa si Mangia in ABRUZZO?? Non Esistono SOLO gli Arrosticini!!

Cosa si Mangia in ABRUZZO?? Non Esistono SOLO gli Arrosticini!!

Oh, look, Nicola Jiang is here. No, it’s not a Windows XP screen behind me, but we’re in Abruzzo, a region that offers wonderful landscapes from the sea to the mountains and unique dishes that are hard to find elsewhere. Timballo, zagne e ceci, anellini alla pecorara. So, sit back and enjoy. And for our first stop, guess what? Guess what? We’re in Guardia Grele. We’re here specifically to eat the nuns’ SIS. It was born in this very town. And here are two very renowned places that make this dessert, one of which was founded by the inventor himself, and we ‘re going to try both. Both places are located along this little street in the heart of Guardia Grele. Well, the first place is this one, it’s called Pasticceria e Molullo, successor to Filippo Palmerio. There’s another place called Palmerio, so both places will be successors. Well, let me know in the comments if you know anything. Guys, look at this place. There’s a very vintage scale. Lullo’s palm. Thank you very much. Good morning. Good morning. The other place is a little further on. Anyway, did you see it? It was a truly historic place. It felt like we were walking in 200 years ago. Oh, and this city is also famous for its medallion-making. Look at the signs here. Good morning. Can we come in? Still closed. Still closed. What time do you open? Yeah, soon. 30 minutes. Yeah, nothing, we’ll come back in half an hour. First, let’s eat this one. Oh, bye. Bye. Yes, bye. Easy. And anyway, on Google Maps it says it opens at 9:00, and it’s 9:30. People here are more relaxed, aren’t they? They live life more calmly, without rushing, without schedules. It really feels like a village frozen in time. Are you okay? Everything’s great. I always follow you. Thanks. The first thing I eat here is the nun’s s, taken from there, from Lullo. That’s the best. Who invented it? So they’re the inventors. This one worked with that one. He surpassed him. I mean, the master surpassed the student. Do you understand? The student surpassed the master. Anyway, I’ll try it anyway and tell you, based on my tastes, which one I like best. In the meantime, let’s eat these from Lullo, which cost €2.50 each. They’re incredibly soft. Underneath, there’s a layer of sponge cake with the nun’s breasts on top. Enjoy your meal. The outside is super soft, sweet, just right, and inside there’s custard, so it’s absolutely delicious. The flavor reminds me a lot of ladyfingers, but very soft ladyfingers, combined with custard. Let’s go get breakfast, I haven’t had my coffee yet. You can’t, it’s sweet. You can’t, I won’t even give you the rice. And look at the beautiful landscape you can see from here. This little square reminds me a lot of Urbino. I don’t know if it reminds you of Urbino, for those of you who’ve been there. Look how pet- friendly they are. They have a bin here for dog poop. They even have unfinished bags. It’s still full. I’ve never seen a drawer so full. They certainly finish them right away. Sorry, I didn’t do it on purpose this time, he pooped, I mean, he pooped right on the poop bin. Oh, well done, sausage. And for breakfast we’ll eat here at Caffè e Mercato on this little spot with a truly wonderful terrace because the host of the Airbnb we’re driving these days gave us some vouchers and ciate here, so breakfast is free. Let’s go to post 18. Oh, my birthday . Here it is, the Airbnb’s included breakfast. That’s a lot, huh? There’s a bar like this with so many pastries. A terrace like that. I’m so happy. And we didn’t spend that much, huh? Spent 190 for 3 days. Meanwhile, let’s make our usual iced coffee. And now the day begins in earnest. And here for lunch, we got a croissant for you and a bocconotto for me. Do you remember that we also ate bocconotto in Martina Franca in Puglia? They also make the familiar bocconotto here, but it’s different. It’s harder and more compact. It seems to be made of terraotta. It looks like terraotta. Here we found it by chance in this little bar, but this one is made in another city that’s very close to here, so tomorrow we’ll go to the place where they created it. Mmm. I absolutely have to go to that city tomorrow to eat the bocconotti. You’ll eat another 10. Puori is still made with shortcrust pastry, but it’s more compact, harder, and the chocolate cream inside is like a melted biscuit crumb. The consistency is totally different from the one in Martina Franca, and you can even bite into the almond flakes inside. It also looks a lot like alin, which is the Chinese mooncake . We just finished breakfast; I craved a lot of sweets this morning, huh. Now let’s see if they’re open. Come on, it’s 11:00 something. I mean, it should be open, otherwise Amen. Good morning. Hi. The sise are ready. Yes, here too, huh. It feels like you walked into 200 years ago, very vintage. And this is the first place where the nun’s sisa was born. Let’s go out and eat, otherwise I’ll spill everything on the floor. Here are the Cise delle Monache from Palmerio, a historic pastry shop, the very first, the creator of the Monache Sisi, and here, as you can see, the shape is more like a breast, and here too it costs €2.50. The bottom is different. Before, at Lullo’s, it was like a flat layer of sponge cake. Here, there are not just three breasts, but six breasts. And this one is super soft. Both are quite similar in taste, except that here, perhaps because it was freshly baked, the egg flavor is more pronounced. Anyway, I expected these Monache Sisi to be very similar to the Monache Sisi found in Puglia, so with a filled breast, but instead they are sponge cake, meaning there’s nothing inside, just the middle layer, which is custard. Oh, incredible! They remind me of ladyfingers. Super soft ladyfingers with custard. And after having a free breakfast and eaten two Monache Sisi, let’s go get something savory. So we’re heading towards Chieti. I’ve just been recommended a trattoria that serves traditional food, and then driving here in the middle of the Maiella. It’s truly unique, beautiful. I feel like an ant, everything around here is so immense. Smaller than an ant. I feel like a flea within a flea. We just arrived in Chieti and it’s raining. This rain has greeted me like this. Now we have to walk about six minutes from the parking lot. I couldn’t find any parking nearby, it’s all taken, so I had to come here, which is a municipal parking lot called Papa Giovanni, and costs €1 an hour. The rain is getting heavier. Wait. See you later. And we arrived at the Tavernetta, which offers traditional cuisine, specializing in “all’abbrace.” I was recommended this restaurant for their lasagna and chickpeas. Good morning. Good morning. For two. There’s no place. No, guys, if you come to Abruzzo, I recommend you make reservations at every place you go because today, which isn’t even the weekend, it’s packed, even at lunchtime. They were very kind because they told me I could wait while some of the others were finishing their meal, and here in Abruzzo I discovered they have their own cocktail made with red wine and soda water, and they call it Abruzzo champagne or bicycle. And this is the red wine from Montepolciano. Then they add the soda water. And there you have it, our Bruzzo champagne. Here you don’t even realize you’re drinking wine, because it’s sweet. In the end, it’s like drinking red wine mixed with Sprite. Instead, let’s see what the local wine is like on its own. Even on its own. It’s amazing, except that if you want something sweeter, more fizzy, you can do this pairing. But if you really like drinking the essence of red wine, drink it on its own, because even on its own, it’s very good. Then everything arrived. Oh, how wonderful. We had these three typical Abruzzo dishes, or after all the desserts we ate this morning, we really needed a lot. Look how generous they are. I mean, a portion is gigantic. You’re going to finish eating this cold one. Yes, yes, I’ll eat it. These are called cheese and egg balls. They’re kind of meatballs, but not meatballs, cheese and eggs with tomato sauce. Enjoy your meal. No, okay. Delicious. It’s super soft. Creamy and meaty. But there’s nothing meaty about it . Then it contrasts with this tomato sauce, which is a bit acidic. It’s just like eating giant gnocchi with tomato sauce. Here we have it paired with… Even some bruschetta. Look how it is. Great. Doesn’t that leave me anything? No, no, guys, it’s spectacular. I mean, mopping up the bread with a nice, crispy, soft bruschetta. Now let’s move on to this other typical Abruzzo dish called Zagne e ceci. And it’s a kind of broth with this pasta called lasagna e ceci. The signature dish of this place. Everyone comes here specifically to eat this. Wow! It’s so chewy, so cheesy. I mean, you can’t see it from the outside, but in your mouth you can taste the crunchiness of something. What is crunchy? I don’t understand. Because I’m a little bit on the tonic side, so I get confused by the slightly similar colors. But here I notice a small difference between this zagna here and this one. This one is a little darker, but it should be a fried zagna. ASMR. You can feel that crunchiness in your mouth, it’s incredibly pleasant. A truly tasty and healthy dish at the same time. The chickpeas, oh, so full of protein. Let’s move on to the Abruzzo-style chitarrine. Why are they called chitarrine? Because this spaghetti, this pasta here, was cut with a tool made with lots of strings that looks like a guitar, and by pressing on the pasta, it cuts and becomes like this. See? They’re square spaghetti. I could eat 10 portions. Then paired with this sausage, which is super soft and has completely absorbed the flavor of the tomato sauce. Here are some meatballs too. Hmm, they’re meatballs. If you come here and choose these three dishes, you’re on the safe side. Nicola Gian’s word. The portions are nice and generous, and delicious. I don’t know about the price; I looked at the menu earlier, and it shouldn’t be expensive. They should have trattoria prices. Have you already eaten, or do you still have to eat? Hungry. And we even have chili powder here . How long has spicy food been around in Abruzzo? It’s a new discovery. I didn’t know. This makes me even happier. Okay, we’re kidding. This spicy food is incredibly spicy. I underestimated it. Did you see how much I added? Let’s get some spicy peorino cone. Mmm. Don’t underestimate the Abruzzo chili pepper, it’s incredibly spicy. It’s my fault I turned this typical Abruzzo dish into a typical Suan dish. We’re in Abruzzo and we can’t get enough of the arrosticini offered at home because he said they’re the best. Mm. Perfectly cooked. The meat cooked to perfection. Do you want some wine too? No, that’s enough. Guido Cine. Thanks. Delicious. And you’ll eat the 300. What do we do? A 24-hour sun- only rosticini challenge in Abruzzo. No, okay guys, I’m absolutely stuffed, so we have to take a tour of this beautiful city. No, I’m kidding, I haven’t seen it yet, and I’m not used to it, because all the cities in Italy are beautiful. And now it’s time to pay a visit to Chieti too. And for everything we ate, well, except for the arrosticini and the pecorino cheese the boss offered us, we spent €28 for two. This is downtown, guys. Yeah, here, let’s go. Look behind me at the Cathedral of San Giustino. But it’s a bit empty, maybe because it’s nap time, so after eating people go home and sleep. Well, we took a little walk, a little walk because, come on, I’ve more or less seen what the center is like, it’s there, there’s a little street there, all the shops, I was struck by that shop by the fish market. From the outside it looked like a cell phone shop with a very minimalist design, but it was actually a fish market. In fact, when you walk by there, you can smell that real fishy stench. And good morning everyone. Today is the second day, as you may have guessed, because yesterday’s lunch really exhausted us. We were so full, in fact, I didn’t have any other meals, and today, instead, I woke up really hungry, so we drove to Castelfano to eat bocconotti. You may have already heard of bocconotto, as we ate it in Martina Franca in Puglia. It turns out that here too, there’s another dessert with the same name, and we’ll be eating them at the Bocconotto factory. It’s a bit out of town, but I think it’s from… There. We’re quite far out, so you can’t walk here. You have to drive . They make quite a few flavors of bocconotti here. They even have savory ones, I saw. So, a cremotto, a rumotto, the traditional one, a passion fruit one. Thanks, same. We ended up getting six. It’s better to eat them outside alone because it’s empty inside. It’s just those two places. It’s like a little bar. I think they also make coffee. Anyway, the flavors I showed you before, that menu there, the girl told me it’s an old menu and therefore they don’t have all those flavors, they’re not all available. In fact, they may have changed them, maybe even based on the season, I don’t know. Even the savory ones I thought I could eat aren’t available today and have to be ordered. I got what was available, and look at the cute logo: a bocconotti. And here are the Castel Frentano bocconotti, and we got six different flavors. We spent €12, so €2 each. I don’t remember which flavors I got. I only know that this one is the classic one. Look at how they’re made. They’re tiny. And maybe they’re called bocconotti here for a reason, because you can eat it in one bite. Enjoy your meal. Wow! There’s so much powdered sugar that you can’t even taste it. It’s really light. It feels like wind, it feels like snow. Then inside there’s dark chocolate mixed with almond flakes that are really crushed because they’re not like the ones we had yesterday at the bar; they were bigger, you could actually bite into them, you could taste them. Here you can taste them less, it’s more of a whole with this thick dark chocolate cream. Then on the outside there’s the shortcrust pastry that’s quite compact to the touch, hard, when you bite into it it shatters, it’s very soft and also it’s not dry, it’s moist. Let’s move on to this other one, which I think is supposed to be peach-flavored. This one reminds me of my childhood. Yes, guys, it really reminds me of Kinder Brios, the ones at Bicocca. It’s really similar, it’s sweet just right, a little tart, typical of peaches, and it tastes absolutely peachy. Seriously, it’s delicious. It’s going blind now. Let’s move on to this other one, which, I don’t know, I felt like it had a hit of alcohol here. It’s all warmed up. And this is 100% the rum. I think you can get drunk with this one, huh? Just eat five of these and you’re all set. You’re ready to go dancing at the disco. Let’s move on to this one. This one is immediately recognizable because it’s different from the others. It’s sort of a meringue shape on top, with lemon and almond. Quite lemony. Inside here, as you can see, underneath is the lemon cream and on top is this chopped almond batter that’s sweet, super lemony and almondy at the same time. The next one is this one. It should be chocolate. Hmm. This is cream and chocolate. With all that powdered sugar, I’m getting all white. And then there are these really annoying flies, really. Oh, what a drag. Anyway, it’s good. What a drag. Let’s finish on a high note with this passion fruit one. It’s the first time ever I’ve eaten a passion fruit-flavored cream. It’s so tart, it has a lot of passion fruit. It’s like eating ice cream. You know when you eat passion fruit and you can bite into those seeds? You can bite into the seeds. There’s nothing to take away from the traditional one , which is delicious, but you have to try this Passion Fruit one, it’s amazing. Wow! Mimi. We’re heading towards Elice. Two iconic Abruzzo pastries were born there. You have to drive for an hour. It’s not like Naples, where you can do everything on foot and eat tons of typical Neapolitan food right in the center. Whereas in Abruzzo, you have to drive a really long way for everything you want to eat. Well, if you’re in Pescara, you’ll definitely find all the food from all over Abruzzo, especially because I’m living in Guardia Grele these days, so I have to go there and back every time, and if I have to go an hour there and an hour back, that’s two hours. And gas, guys, it’s gas. And gas costs money. Wow, it’s so hot. This morning it was a little cooler, the rest of the day suddenly became the same again. Hot. As you can see, we’re in the middle of nowhere, and the restaurant is called Trattoria da Margherita. Anyway, just to be on the safe side, I called to reserve a table this time, just in case. I didn’t want to come to nothing, drive an hour in vain. So, I just came back from the bathroom to wash my hands and found this appetizer on the table that should be included. Here we have a slice of prosciutto crudo. Okay, this one is a fried feda. This one looks like a potato. Enjoy your meal. It’s a pancake. It reminded me of Chinese youto. The taste is really similar, except that Chinese yotiao is more hollow on the inside. This one, on the other hand, is made of flour, so it’s plumper, with more consistency. Now let’s try this potato. Hmm, a roast potato. This is all about the flavor; it just has to be paired with prosciutto crudo. At this restaurant, you absolutely have to try these two dishes: anellini alla pecorara and pasta alla mugnaia. This is where these two types of pasta come from. Let’s start with the anellini alla pecorara, which is a kind of pasta shaped like tarallo rings. It’s served with tomato sauce and ricotta on top. It has a unique texture, very soft, like chewing a gnocchi but made with flour. There’s a hole in the middle that adds flavor when you suck the sauce and stick your tongue in. And this type of pasta doesn’t absorb the sauce that much, so it’s a fairly light dish, but biting into the anellini is delicious. Then, as you can see, there’s ricotta on top, and this ricotta is a very light ricotta that’s very similar to milky flavor, very pleasant, it refreshes your mouth. This is perfect for those who like a light flavor. Let’s move on to the pasta alla mugnia. How delicious! Mm. Wow! Here you can really taste the tomato sauce and the meat, the ragù. And this type of pasta is made specifically to be sticky with the sauce and the chunks of thicker, more compact, heavier ground meat . Every bite is an absurd figure. And to finish off on a high note, we had a dessert called Pizza dolce or sweet pizza, as they call it here in Abruzzo. When you hear the name pizza dolce, what comes to mind? A pizza with Nutella. A pizza with jam on top. And here’s the Abruzzo sweet pizza. Where’s the pizza? Let’s see if it tastes like pizza. No, it has nothing to do with pizza, but it’s delicious. It has a very vintage flavor, it reminds me of the birthday cake I ate as a kid. It’s getting older, I don’t know, I haven’t eaten anything like that anymore. Just the right amount of sweetness with various layers of sponge cake and a little liqueur. A little bit, it’s very soggy, eh, very sweet. I can really feel the alcohol going down here, everything’s warming up, like the bocconotto al room we had this morning, exactly the same, the same sensation. And I already have lunch, so I didn’t order red wine or a beer because I have to drive. I wonder if I could drive now. And here on the house they even offered us three typical Abruzzo digestives. Let’s start with this one called Ratapia. Now I don’t think I could drive. No, okay, I’ll have a little drink, then I’ll give it all to you. Is that okay? You don’t have to drive anyway. Ratafia. Wow, delicious. It’s a marine liqueur. I’d like to finish it, but I can’t. No, it’s madosca. It all went down in one go. Genziana. Wow! It’s quite strong and then it’s bitter. Like a [ __ ] mixed ginang. I’d like to finish it, but I can’t either. No, it doesn’t. No, I don’t believe it. You’re a barrel. And finally, I’ve been familiar with limoncello since I was little. In fact, when I was working, well, I used to help my parents out at the Chinese restaurant. I drink limoncello on the sly because I liked it. Mm, good. This strong one too, eh? And even today at lunch we’re exhausted, our bellies are so full. You never told me that here in Abruzzo you made such gigantic portions. Now what the hell am I going to do for dinner here? I can’t eat dinner. I honestly don’t feel hungry. And then on top of the portions being utterly gigantic, the price— that gigantic portion of pasta costs only €9. I think only Abruzzo has prices like these anymore. Usually, where I come from, I get a plate of pasta for at least a tiny bit. It costs €12-13, maybe even €15, the increase in basic costs, etc. But they don’t have these costs here, I think. Who knows. Nothing. Now let’s drive another half hour and head towards Pescara. The capital of Abruzzo. Oh, we can’t miss it. And then if I get hungry, we’ll go eat something else because, oh, driving is also a sport. Formula 1, rally, right? And here we are in Pescara. We took a little tour towards the sea, the center, the center which, by the way, is very recognizable. Just take a photo, a video, you’ll already know from the pavement that it’s the historic center of Pescara. And since Dario made me a little hungry here, let’s go eat something. I’ll take you to eat something typical of Pescara. No, it’s not arosticini, don’t worry. We’ll eat arosticini inland. Bring the fiadoni to eat. And the most famous fiadoni in Pescara, indeed in all of Abruzzo, you can eat them at the ancient guitar. Come on, sausage, come on. What are fiadoni? Ah, these are the classic fiadoni. This typical Abruzzo product made with pecorino cheese and eggs. Enjoy your meal. It’s piping hot. Oh, fried on the outside, a little crunchy, then the inside is so chewy and tastes so good it hurts my finger. It’s really hot. And here, guys, besides the fioni, they’re famous for the cheese and egg balls. Look, it looks like a mop, a mop. The strawberry, guys. Enjoy your meal. It’s extraordinary. It reminds me a little of tofu, I don’t know why. Tofu made with pecorino cheese and then a sponge absorbs all the flavor of that tomato sauce. No, that’s enough. I’ll have two fiadoni. Breathless. This one’s sweet. Look at that service. Look at that service. Look. Do it like this. Go, go, go. Nicola. Prosciutto with ricotta and chocolate chips. No, truly amazing. You can’t see it, but it’s so moist. It melts in your mouth, like a dream. The sweetness is just right. It sinks in as soon as you bite into it, it’s so sweet. Then you taste the chocolate chips. Perfect combination. I had some fiadoni boxed up to take away. We’ve already eaten the fried one. Now let’s try this classic baked one. Inside. The flavor is the same. Superb, crunchy on the outside, but the texture is different. Before, you could taste the fried one. Look how airy the inside is, and these are delicious when warm. Alright, now that we’re nice and full, let’s go get dinner. Guys, where have we ended up? We’re in the middle of the fields, but just a few kilometers from Pescara, I’m taking you to a truly local place to eat. We’ve arrived; they’re all houses here, eh? We’re not in the center of a village, no, we’re in the middle of nowhere. The place is called La Veranda. The mutton is cooked, and this place is very famous for its arosticini, especially liver. Liver arosticini. It’s closed. No, thanks. Anyway, the neighbors of this place were very kind. They told me they were on vacation, and they recommended another restaurant, because I didn’t come here for the arosticini or the liver; I wanted to eat sheep Callara-style. Oh, look, they have that here too. Oh, the restaurant the neighbors recommended. I did a little research and realized they don’t have the dish I’m looking for. Then I found a little place nearby, very close, called Ristorante Tonino. It’s closed. It’s closed. Okay, then, we’re not having dinner. I still have some bread and prosciutto in the fridge, in the apartment, so we’ll eat that. Look, they already welcomed me here. Casiccia. Oh, we’ve arrived in the Terramano area. Do you want to play? This time I’ll take you to a farmhouse. It’s called Agriturismo Lidia, exactly. Abruzzo cuisine is vast, and around Teramo you can even find typical dishes that are only found in this area. Classic Italian appetizers, then chitarrina, gnocchetti, and ballo ci le voi che essere in ballo. It’s an agriturismo here. They make everything randomly, so sometimes you can find some dishes and others not. Scrippelle, not even that. I came specifically for the festival. So, I’ll take care of it, he’ll take care of it. Oh, by the way, I’m a little disappointed now because I wanted to eat the timbale. I was really curious about the timbale and thought I could eat it. Here, instead, let’s see what you recommend, what you prepare for me. I came here specifically to eat Teramo cuisine. Oh! And here we start with a nice, typical Teramo antasto. So let’s get started while I’m already feeling the heat. Let’s start with the bruschetta, you guys. Oh, eat. Done. It’s not broschetto, sorry. It’s simply bread with a little cured meat on top. I think it’s salami. Let’s move on to this piece of frittata. How long has it been since I’ve eaten that? It reminds me of the “ascetta” when I was in elementary school. This is supposed to be tomato with grated cheese on top. After that, there’s the contrast between the sharpness of the tomato and the gratin, which is super crunchy. I could eat 100 more. This one, guys, is pepper stuffed with bread and meat. It’s very full, compact, super soft. It’s like a puree. Here we find some fried balls to pair with the cured meats and grilled vegetables. And inside it’s empty, guys, they look like pani puri. Look, do you remember that Indian street food? Okay, here we throw in all sorts of things. Peppers, a little ham, a bit of zucchini, and there you have it, Abruzzo’s panipurri. It’s a world of fun. This fried ball is very tasty, it smells so much of corn. And it’s delicious when it’s freshly fried, it’s super crunchy, and it gets softer as it cools. What’s this ball called? He didn’t tell me. Okay, if you know, write it in the comments. Here we also find some Crispelle to pair with it all. We add a little pepper, a slice of salami, and a slice of eggplant. We roll it all up now that it’s become a roulade. An explosion of flavor between the cured meats, the sweetness of the pepper, and the salami. Then on top there’s this crepe that you can’t even taste, very soft, and with all this goodness, we can’t even get a nice house wine. An absurd pleasure. We started really well with this appetizer. Let’s move on from the fried cheese to this typical Abruzzo specialty. It looks like mozzarella with the outer layer fried because it’s nice and soft, cheesy. Paired with a sliced ​​cured meat, this would be amazing. Let’s move on to the ricotta meatball. It’s lovely, ricotta-y, and tomato-y. I thought it would be firmer, but it crumbles right away . It’s literally a ricotta meatball. Let’s move on to the trippruzzese. This tripa is topped with a sauce of stupid tomato mixed with bell peppers , slightly sweet, very creamy, and sticky. Then there’s that hint of spiciness that goes wonderfully with bread at the end of the world. Hey, chili pepper. That’s how you eat it. This one goes in the middle of the pasta. Nice and spicy. I didn’t think Abruzzo was a spicy region. Here, oh, they serve chili pepper straight away. This one said it goes in the middle of the pasta and is nice and spicy. Let’s see what it’s like on its own. It’s hell. How long have you been eating this spicy in Abruzzo? Then secretly, no one knows. I didn’t know about this, huh. I don’t know about you. His mouth is on fire. I’m sweating like a pig. Do you want to try it? Yeah, spit, spit. Look, I already eat a lot of spicy food. I like spicy food, but this one is really strong. huh. Ah, gnocchi. Gnocchi in white sauce with lake Marchigiana sauce. Marchigiana sauce? huh, it’s not stinky. So, people down here. And as you can see, the gnocchi here are different, I mean, they’re more elongated in shape, similar to Korean topchi, Korean rice dumplings, right? The shape is super soft, creamy. Then there’s the minced meat, which pairs perfectly. A very simple and tasty flavor. Paired with pasta, the chili pepper is definitely not that spicy. Come on, I hope so, at least I hope so. Let’s mix it up a little. It’s quite spicy, huh, but it’s still super spicy. Oh, this is seriously a typical Teramo dish. Chitarrina alla terana. It’s a really thin, thin chitarrina. They’re very thin. They’re very thin and it’s paired with tomato sauce and fried meatballs. Look. But, if you notice, we also ate it in Chieti. In Chieti it was called chitarrina all’Aruzzese and I was expecting something different, so, well, I don’t know. They’re the same dishes but with a different name. And here’s a cat wandering around that hates cats. I don’t know if he hates them, but he gets angry when he sees them, he barks. Then when he gets near the cats he gets scared and starts screaming, right, sausage? You’re a useless bastard. The flavor is very similar to the one we ate in Chieti. It tastes very tomato-like. There are little meatballs that give it extra flavor. Only here the chitarina is much thinner, so the texture is different. And for the second course we got a mixed grill, Abruzzo-style. Here we find potatoes, sausages, sheep escoltadito, and a slice of pork beef. Oh, I think it’s a pork steak. M is a grilled pork steak. It’s overcooked, it’s a little dry. Oh well, grilled as it should be. Let’s try the sheep finger. My opinion. This isn’t overcooked like the pork, which is dry. The meat is very scaleneous, very tasty, and you can taste that salty hint of salt. No, it’s a grilled dish. Sausage. Grilled sausage is grilled sausage. Oh, but oh, it tastes like grilled sausage. And we’ll end on a high note with a lovely sweet pizza and some typical Abruzzo digestive liqueurs. Vino cotto. This is the first time I’ve ever drunk it, eh? Cheers. It ‘s very similar to Chinese rice wine, similar to outu, only it’s more tart , with a stronger fruity aftertaste, like dried grapes. This one is very good; it’s definitely even better when chilled, and it’s around 14°C. I remember my parents buying this gentian as a drink when I was little. They were like glass slices, so bitter with chili pepper. Bitter with chili pepper. I can’t believe how Calabria is, which is renowned for being the spiciest region in Italy. Anyway, as I was saying, gentian is very similar to the glass vials my parents used to give me when I was little to get more iron, right? And basically, they were glass vials, with a straw, so you drank it through a straw. Guys, let’s have a slice of sweet pizza, otherwise I think I’ve got some dried fruit flakes in here, and it’s drier than the one we had last time, which was much spongier, watery, actually alcoholic—basically, it was all so wet, you couldn’t care less. Not here, I mean, here, yes, with all the liquor that went into it, yes, but the sweet pizza itself isn’t that alcoholic; in fact, you can’t taste the alcohol at all. Mm, delicious. It’s like a birthday cake. It’s time to drink the spicy bitter. I’m going for the red one. It’s sweet and spicy. But you don’t taste the spicy in your mouth, you taste it in your throat. Like the spicy ginger that reaches your ear, right? Very pleasant in winter, but I don’t recommend it in the height of summer because you’ll sweat like a pig. In Abruzzo, the landscape is all like that, beautiful. Anyway, we’re absolutely packed. The two of us spent €50 on all the dishes they gave us, from the appetizer to the pasta, to the grilled main course, to the dessert, the heart-shaped cakes, and the coffee. Come on, it’s fair enough. We ate a lot , we’re incredibly full, and I even had some things packaged for me so I can eat them in my apartment. Guys, since I was looking for the dance team that you remember yesterday in the tourism section, we didn’t find it. I had a really hard time finding a place that made it, and we found it. Oh, thanks to your advice, we found it here in the middle of nature. There’s this restaurant called La Rocchetta, and they told me they definitely make timbale here on Sundays, because it’s not a dish they make everywhere and every day, it’s a dish you can only find on holidays, and this time too, we booked. Oh, before we get all the way here, otherwise the places here are really full. Look here, guys, timbale. We finally found it. Okay, perfect. Need some help. No, no, no. All right. A chitarrina with meatballs, a timbale, and a sheep alla Callara. Thank you very much. And here too, like in all the other restaurants here in Abruzzo, we find grated cheese and spicy oil. Guys, in Abruzzo, we eat spicy food, eh? Oh, everything’s here. We finally get to eat this timbale. I thought it was some kind of lasagna, but it’s something completely different. What? Basically, the lasagna is made of a multilayer of egg pasta, while the timbale is made of a multilayer of crepes. Here they call them scrippelle. Mmm. Mm. There’s the strellicina, which is a little crunchy. It gives that extra grilled aroma, right? You can taste the mozzarella, the ground meat. Then there’s also a hint of tomato. There are eggs in there too, I think. Let’s move on to the chitarrina with meatballs, which I’ve been ordering everywhere now. I’ll try it so we can see how they make it everywhere. The patatoline at the end are little meat and cheese balls, I think, and then they’re cooked together in oil, so almost fried. Here the chittarina is cooked a little more, so it’s not al dente. Super creamy, and here too there’s a lot of tomato and these little meatballs that give it that extra flavor. And then I don’t know if you can hear it, but behind us it’s like a forest, you can hear the river flowing. It’s truly a wonderful place here. Oh, the food is good and you can breathe it, I mean, the air isn’t clean, especially because we’re right next to the road where motorcycles and cars always pass, so you can smell the smoke. And for the second course, we had the sheep Callara style. This is a very typical dish throughout Abruzzo and is basically a mutton stew. We have to eat this right away because if it gets cold, it tastes much more like mutton and by itself, it’s not as good as freshly made. Mmm, it’s delicious. Oh, how damn good it is! The meat is cooked to perfection, tender, and then there’s that contrast between the lean meat and the tendon, so it doesn’t remain dry, but very tasty, flavorful. I absolutely have to mop it up. It pairs perfectly with bread, but I think it goes perfectly with plain rice too. Then you can also smell the scent of rosemary, which I really like, so if you come to Abruzzo, the Callara sheep’s milk pasta is a must. Wow! And in total, including two covers, we spent €31.50. Timbello teramano is only made in Teramo. Guys, this is the real timbale. It’s the one we ate before. Was it timbale? Come on, lasagna. Since we finished lunch quickly, we came to Teramo for a stroll and I found the Porta Romana winery still open, which everyone recommended to me for the dance team. But they didn’t have it today because, well, the boss had a special offer, but I knew there was something missing here in Abruzzo that I hadn’t eaten before going home. The mazzarelle. We had two portions of mazzarelle and spent €20. And luckily it was a humble dish; we even got bread, napkins, and cutlery, so, come on, we’re not complaining. Anyway, mazzarelle are rolls, supposedly made of sheep’s meat, wrapped in an endive leaf. This is the first time I’ve ever seen mazzarelle, and they’re authentic, the guy told me. Only they make them this way, following the original Abruzzo, or rather, Teramo, tradition. Enjoy your meal. The flavor isn’t bad at all, mind you. Then paired with this tomato sauce. On the outside, there’s this layer of vegetables that gives that extra juiciness, that hint of greens. Then inside, there’s the sheep’s liver, heart, and lungs—the offal. And that’s a cholesterol hit. Seriously, I thought I’d find scripelle too, but he told me it’s a winter dish, so they didn’t make it. Oh well. Oh, I’ll eat the rest the next time I return to Abruzzo, because it definitely won’t be my last time. This is a region that offers so much, even in terms of gastronomy, and before coming here, I really didn’t know about them. This time I was really unlucky. I found two out of five places closed for vacation, and nothing. I happened to be in Teramo in the middle of reconstruction. Maybe next time. Today’s episode is over, too. Thanks for making it this far. I hope you enjoyed the video. Don’t forget to like, and follow if you haven’t already, so you can stay updated on our next adventures around the world. See you in the next video. Bella. Bye!

Benvenuti in Abruzzo!!

In questa puntata scopriremo insieme tutte le prelibatezze che offre questa bellissima regione, che ormai la si conosce solo per gli Arrosticini..

Inizieremo dalle Sise delle Monache, passando alle Sagne e Ceci, alle Chitarrine con le pallottine e alle Pallotte cacio e ova, per poi proseguire con i Bocconotti, gli Anellini alla pecorara e la Pasta alla mugnaia.. Poi faremo un salto a Pescara apposta per mangiare i Fiadoni e ci sposteremo verso il Teramano per mangiare il Timballo, la Pecora alla callara e le Mazzarelle.. ah giusto abbiamo mangiare anche la Pizza Dolce!!

Se manca qualcosa ditemelo nei commenti, che recupero la prossima volta che ci ripasso!!

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