Typical Abruzzo cuisine directly at the campsite
Many local food and wine specialties for a tasty holiday at the Stork Camping Village!
For us at Stork, traditions and roots are important! For this reason we cook, inside the restaurant of the campsite, many dishes and specialties of the Abruzzese and Teramana cuisine.
Abruzzese cuisine is rich in flavors and tradition. Fresh pasta is the star, especially spaghetti alla chitarra, seasoned with lamb ragu or fresh tomato and basil sauce. There are many dishes based on lamb and sheep, such as the very famous arrosticini, small skewers cooked on the grill to be accompanied with "pane 'waves" - toasted bread topped with extra virgin olive oil and salt - and a good glass of Montepulciano d'Abruzzo.
The cuisine of Abruzzo and Teramo is also famous for many dishes with fishes, cooked in the "brodetti" (sauces cooked in terracotta pans and flavored with hot pepper). Among the aromas also saffron stands out, used not only for savory recipes, but also to flavor coffee or to prepare desserts.
Here are some examples of typical Abruzzo specialties that you will find every day in the Stork's restaurant:
Crouton with ventricina
Linguine with Abruzzo clams
Gnocchi with Adriatic fish
Some curiosities about the typical recipes of Abruzzo cuisine:
The name of spaghetti alla chitarra derives from the traditional instrument used to prepare them, a rectangular stringed tool in beech wood on which thin steel wires are stretched on.
To be cooked in the correct way, the arrosticini need a dedicated tool called in Abruzzo "la furnacell '": a channel-shaped instrument with four feet, which contains the embers inside and has a width of 10 cm, so that the arrosticini can be placed on top.
The ventricina is prepared in a very different way in each Abruzzo country, so much so that we could almost draw a "ventricina map". Everywhere it is prepared with the noblest meats of the pig seasoned with the Abruzzo pepper and it can be spreadable, as in the Teramo area, or in the shape of a salami as in the Vasto's one. The ventricina owes its name to the fact that once the peasants used to put large touches of pork in the belly of the pig, to preserve them.
It is said that in Abruzzo, when the pig was killed, it was necessary to have a chair and a glass of Montepulciano available. During the slaughter, in fact, there were frequent shortcomings that could be alleviated by sitting and sipping red wine.