Pallotte cacio e uova, sheep’s milk cheese and egg balls, is an exquisite dish Inspired by Abruzzo’s traditional cucina povera (poor man’s cusine). The dough is obtained by combining a little bit of stale bread breadcrumbs, semi-aged pecorino cheese (crumbled or coarsely grated), and well-beaten eggs.
Arrosticini (“Rustelle” in the hinterland of Pescara, where the tradition is stronger) is a typical street food from Abruzzo. These delicious skewers are traditionally made with small chunks of ovine meat (sheep or mutton) but also lamb or even pork.
Virtù teramane (“Virtues from Teramo”) is a true feast of vegetables, legumes, aromatic herbs, assorted meats and various types of pasta, whose preparation can take up to three days. This legendary soup derives from the custom to eat, in early spring, all the remaining food that was ‘virtuously’ spared from the dreadful winter months. It is a tradition linked to the 1st of May and the city of Teramo and its surroundings; a celebratory event involving sharing and celebrating the arrival of spring after the harsh winter.