Timballo teramano

FrankAbruzzo, pasta, primi piatti30 Comments

Timballo teramano

Timballo teramano, one of the signature dishes of the Abruzzo region of Italy, is a kind of lasagna, but a very special one, made with the ultra-thin regional version of crepes called scrippelle instead of pasta. The filling can vary from locality to locality and even family to family, but … Read More

Scrippelle ‘mbusse (Crepes in Broth)

FrankAbruzzo, primi piatti, Soups56 Comments

This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More

Bucatini all’amatriciana

FrankAbruzzo, Lazio, pasta, primi piatti50 Comments

Bucatini all'amatriciana

It could be said that bucatini all’amatriciana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. L’amatriciana, … Read More