A dual-language article by language teacher Paola Fraioli Wow! exclaimed my husband and I – almost in unison – when for the first time we ended up in this small borgo (hamlet) of Pacentro in the heart of the Majella park in the region of Abruzzo.
A delicious roasted aubergine cake with a lick of fresh tomato sauce and buffalo mozzarella that is served as antipasti in Piglio
Abruzzo’s cooks are masters at turning simple ingredients into glorious feasts. My grandmother was one of those cooks and she never failed to amaze in turning out meals in that simple yet delicious way
A few weeks ago I had the pleasure, along with my husband and five other diners, of attending an Abruzzese cooking class with Sandra del Greco, native of Pescara in Melbourne