Tortoreto:


Le tue vacanze
in un'oasi felice

Tortoreto:


Le tue vacanze
in un'oasi felice

Tortoreto:


Le tue vacanze
in un'oasi felice

Tortoreto:


Le tue vacanze
in un'oasi felice

Tortoreto:


Le tue vacanze
in un'oasi felice

Routes
Around Tortoreto or the cities of the Vibrata-valley, the tourist can deepen... More
To Visit
A stay in Tortoreto is also an opportunity for know landscapes, cultures... More
WINE-GASTRONOMY

Around Tortoreto or the cities of the Vibrata-valley, the tourist can deepen one’s knowledge with discovery of landscape and artistic heritage, covering vine gastronomically itineraries, how “Le strade dei sette colli”, which permit to value hill’s cultivations and the characteristics local products, how fresh and old cheeses, extra virgin olive oil, vegetables, home-made processed pork meats, the great vines of Abruzzo: Trebbiano, Cerasuolo and Montepulciano.The healthy nature of Abruzzo influence definitely local kitchen and food productions. Who want to pick up the opportunity of a trip to Abruzzo for buying good traditional food, has to buy olive oil, cheeses, vines, sausages, honey, liquors and other specialities. Reaching a table, you can appreciate a simple but genuine kitchen.

No other region of Italy made in the last years such important pro-gresses in vine sphere like Abruzzo. As evidence to these facts, the growing interest for Abruzzo-DOC vines in Europe market and the nu-merous international acknowledgments collected from the best local vine-producers in the last years. The traditional vine-grapes of Abruzzo are “Montepulciano” as red-vine and “Trebbiano” as white-vine. Since a couple of years they are also flanked by Sauvignon, Chardonnay, Aglianico, San Giovese and Pinot. The most important producing areas are the valley of Pescara and the hills of Teramo, Pescara and Chieti.The regional vine list DOC include: the Montepulciano d’Abruzzo (in the variety red and Cerasuolo) fragrant and with a dry and robust sa-vour; the Trebbiano d’Abruzzo dry and delicate perfume, and the Con-troguerra, a white win particularly fruity produced in the Teramo-valley.

SPAGHETTI "CHITARRINA ALLA TORTORETANA"
The "guitar", with his home and noble ingredients, represent well our place "of sea and of ground". Ingredients for 6 people:
  • 600 grs. of macaronis (spaghetti) “guitar” green (with spinaches);
  • 1 kg. of fresh clams;
  • 150 grs. of cuttlefishes clean fresh;
  • 1 tomato home;
  • oil virgin extra of olive;
  • 2 onions small (or shallot);
  • garlic, minced parsley, salt and vinegar.
Preparation time 30 min.; cooking time clams 5 min.; cooking time 15 min sepia.

To put the clams in a container full of water and to emphatically wash, changing the water more times. To set 700gr of clams in a casserole, to cover and to put on the fire: to make to skip about so that can feel the whole heat; in two or three minutes the clams will be open.
To raise the casserole from the fire and disconnected one to one the molluscs from the hull and to put them in a bowl (if they still contain sand another time can be washed).
To filter the liquid remained in the casserole and preserve it.
The cuttlefish, skinned and cleaning up must be cut very small (he can also use the electric mincer). To put in a frying pan some oil, an onion and a bit of garlic cut small; to make to fade for one minute to add the cuttlefish minced with a pinch of salt.
To leave to brown a moment and then to bathe with a spoon of white vinegar. When vinegar will be evaporated, to add the water filtered of the clams and to leave to cook for 15 min. around. To end cooking, to put also in the casserole the shelled clams, to mix and to leave all together fire slow, to taste, for few minutes.
In the meantime to set on the fire another casserole with oil, an onion and minced garlic; to make to slowly brown for a moment and then to add 300 grs. of whole clams; to cover with the cover and to leave to cook to slow fire. When the clams will be all open ones to complete with a teaspoon of minced fresh parsley. To filter the liquid of the clams and to preserve it. To cut the dice tomato and to unite with oil salt and parsley. In salty water slightly to cook the green macaronis “guitar” and to drain them.
To pour the macaronis in a frying pan where the sauce of cuttlefishes and clams has been heated, and to make to pan-fry the pasta with the liquid of the clams for some minutes. To prepare the "guitar" on a course dish and to decorate with the open clams and the dice tomato. If is wanted the Guitar of Tortoreto to make spicier to add some peperoncino.
Note: The paste of macaronis "guitar", ancient recipe of Abruzzo, has color with the addition of home spinaches to recall the green of our sweet hills. The clam of our bottom of the sea, the "venus galina", notes for their unmistakable taste and perfume, represent the pride and the passion of the tradition of our sailors that it guarantees the origin, the freshness and the quality of it. Also the cuttlefishes, fish for a long time with the characteristics "creels", from our sailors, I am a component typical of the kitchen of Tortoreto.



No other region of Italy made in the last years such important pro-gresses in vine sphere like Abruzzo. As evidence to these facts, the growing interest for Abruzzo-DOC vines in Europe market and the nu-merous international acknowledgments collected from the best local vine-producers in the last years. The traditional vine-grapes of Abruzzo are “Montepulciano” as red-vine and “Trebbiano” as white-vine. Since a couple of years they are also flanked by Sauvignon, Chardonnay, Aglianico, San Giovese and Pinot. The most important producing areas are the valley of Pescara and the hills of Teramo, Pescara and Chieti.The regional vine list DOC include: the Montepulciano d’Abruzzo (in the variety red and Cerasuolo) fragrant and with a dry and robust sa-vour; the Trebbiano d’Abruzzo dry and delicate perfume, and the Con-troguerra, a white win particularly fruity produced in the Teramo-valley.

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