Many thanks to Jennifer, Chef in Cucine and Rete8 for helping unveil the mystery of Bucatini alla Trescatora. I’m still not certain if a papera is a type of duck or goose (I’m leaning toward duck) but either way whenever I’ve had this pasta dish I’ve always loved it.
If you are interested in other dishes from Abruzzo then you may want to follow Chef in Cucina on Facebook on watch it daily on Rete8.
Chef in cucina è il programma TV che propone ogni giorno delle ricette realizzate da grandi chef abruzzesi. Tutti i giorni alle 13:40 e alle 19:10 su Rete8
Chef in cucina is a TV program that showcases recipes created by great chefs from Abruzzo. It’s on every day at 13:40 and at 19:10 on Rete8
Summer sun – I’m not designed for it.
Once temperatures touch 30 degrees I find myself craving shade and drinking water every chance I get.
For me staying cool during the hot Abruzzo summer is a challenge. I’ve already decided to return to Ireland for two weeks in August to try to avoid my blood reaching boiling point.
The locals take it in their stride.
They head to the beach along with thousands of others and enjoy cool sea breezes and immerse themselves in the refreshing Adriatic.
Others prefer the hills, mountains and woods.
Although I have done both I’m not sure which I prefer.
Once I’m by the sea I think about eating fish, if I’m in the mountains it has to be arrosticini.
Decisions based on food – very Abruzzese!
Today I plan to make my way to Pescara. It’s not an arduous journey but because I travel there at least three times a week I usually need a good reason to go there again on a Saturday. Finding that reason isn’t too difficult, sometimes I want/need a Globo fix,…
When is a bus stop not a bus stop? Yep it’s a riddle or perhaps a stupid joke. Certainly not as funny as “When is a door not a door?”, but it’s worth asking all the same. A few days ago I asked a few of my English students to…
Lately I’ve been trying to improve my Italian. I’ve a bit of free time on Mondays and this lets me go to our local school with about eight other students and formally study and hopefully improve my ability to speak and communicate.
In one of these classes we were talking about jobs and the vocabulary of different types of work.
The word calzolaio (shoemaker) cropped up and before we knew it we were taking about the disappearance of traditional skills and crafts.
We chatted about the last time any of us had our shoes repaired and if cobblers or shoemakers still exist in our respective countries.
I was able to say that I’ve a pair of shoes I would definitely repair before throwing out, that as far as I know there are still shoemakers (cobblers) in Dublin, that there’s at least one shoemaker in Loreto Aprutino (possibly two) and we all agreed there was at least one (possibly two) in Penne also.
The conversation reminded me of a photo I’d taken a little over a year ago of a shoemaker in full flow in his shop in Penne.
I was passing by and I asked if I could sit and watch him work and maybe take a picture or two.
He agreed and I tried not to be a nuisance or get in the way as he went about his business in his very tight dark shop.
When I left I felt I might have taken at least one good shot.
Here is my favourite.
It’s late October and the olive harvest is in full swing around Loreto Aprutino. This year promises to be far better than last year when many people chose to not produce any olive oil (olio) as weather and parasites played havoc with the crop. But this year is different. “It’s…
This is where I live. One of the many wonderful towns in Abruzzo. It’s where I used to live and where I’m living once again. I suppose it’s like a reboot. A restart. A new beginning. Well sort of. Abruzzo never really left us; we just had to go away…