Last Night's Regional Dinner: Abruzzo

The cuisine of Abruzzo is known for its robust mountain dishes, with lamb taking place of prominence in the shepherds’ fare of the region.

Desserts are often based upon nuts such as almonds and walnuts, as in the torrone (nougat) that rounded off this week’s menu.

Abruzzi is the Italian birthplace of saffron, an aroma derived from the pistils of crocus flowers, which rose to prominence in the Middle Ages as a culinary symbol of power and wealth.

Whilst its use has declined in the cuisine of the region, it is used in traditional dishes such as scapece, the marinated fish that is included in this week’s antipasti.

The vinegar marinade allowed scapece to be preserved in special wooden vats and passed down from one generation to the next in the town of its origin, Vasto.

The Menu

Antipasti

Scapece

Deep fried school prawns

Calamari & Peppers

Funghi

[Matching wine: Bianco ‘08]

Primi

Minestrone

[Matching wine: Cerasuolo Rosato ‘08]

Secondi

Slow Roast Lamb

Insalate Abruzzese

[Matching wine: Chronicon Montepulciano ‘06]

Dolci

Fresh figs

Pecorino

Torrone