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| Palmoli |
| Provincia di Chieti, Regione d'Abruzzo |
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Salami
There are numerous types of salami made in the area - to name a few:
Sausage in the region is a very simple affair. Sweet sausage is made with ground pork, salt, and red pepper while hot
sausage also has a percentage of crushed red pepper. The sausage can be eaten fresh or left to dry. Fresh sausage is
delicious grilled. There is also liver sausage which is made in the same way except that a percentage of the ground pork is
substituted with liver.
There are numerous types of salami made in the area - to name a few:
- Lonza (also known as capocollo) is made from meat taken from the pig's neck, seasoned with fennel, garlic, salt &
black pepper and set to dry - Sopressata is made from various pieces of pork, seasoned with salt and black pepper, pressed into a rectangular
shape and set to dry.
Sausage in the region is a very simple affair. Sweet sausage is made with ground pork, salt, and red pepper while hot
sausage also has a percentage of crushed red pepper. The sausage can be eaten fresh or left to dry. Fresh sausage is
delicious grilled. There is also liver sausage which is made in the same way except that a percentage of the ground pork is
substituted with liver.
| Local specialties |
Olive Oil
Many people have olive trees on their land. November is a busy time for them as that is
the time when the olives are usually harvested and then taken to the frantoio to be
crushed into olive oil. Most olive oil is kept for private consumption but some of the
local frantoios also sell olive oil from the region.
At Colline del Trigno, Andrea Lavini's olive mill ("frantoio") in Tufillo, they use the cold
press method of making olive oil which produces a great tasting olive oil. If you've
never tasted fresh-pressed olive oil, you don't know what your missing. Andrea presses
olives and also sells locally produced olive oil. The frantoio, Colline del Trigno, is
located in an historic building in Tufillo at via Indipendenza 1/3/5. He can be reached at
0873.956492 or 339.3306235. These photos were taken at his mill in November 2006.
Many people have olive trees on their land. November is a busy time for them as that is
the time when the olives are usually harvested and then taken to the frantoio to be
crushed into olive oil. Most olive oil is kept for private consumption but some of the
local frantoios also sell olive oil from the region.
At Colline del Trigno, Andrea Lavini's olive mill ("frantoio") in Tufillo, they use the cold
press method of making olive oil which produces a great tasting olive oil. If you've
never tasted fresh-pressed olive oil, you don't know what your missing. Andrea presses
olives and also sells locally produced olive oil. The frantoio, Colline del Trigno, is
located in an historic building in Tufillo at via Indipendenza 1/3/5. He can be reached at
0873.956492 or 339.3306235. These photos were taken at his mill in November 2006.
Wines
Made for private consumption, it gets its name from the fact that a percentage of the pressed grape is cooked (cotto)
and mixed in with the remainder of the wine to act as a preservative. Vino cotto has a unique taste and is much
stronger than store-bought wine as it has a higher percentage of alcohol. If you'd like to learn more, visit the
Associazione Produttori Vino Cotto d'Abruzzo.
- Montepulciano d'Abruzzo
- Trebbiano d'Abruzzo
- this white wine has a delicate bouquet and pairs well with fish and shellfish
Made for private consumption, it gets its name from the fact that a percentage of the pressed grape is cooked (cotto)
and mixed in with the remainder of the wine to act as a preservative. Vino cotto has a unique taste and is much
stronger than store-bought wine as it has a higher percentage of alcohol. If you'd like to learn more, visit the
Associazione Produttori Vino Cotto d'Abruzzo.
Ventricina
Ventricina is made by hand-cutting, into fairly large pieces, choice cuts
of pork from the loin, leg, and shoulder, trimming off any excess fat.
The meat is seasoned with salt, fennel seed, and crushed red pepper
along with a small amount of crushed hot pepper. It is then packed into
a cleaned pig's bladder and left to mature. Ventricina will often weigh 2
to 3 kilos (4 1/2 to 7 pounds). It can be left to mature for a year, but
may be eaten after 6 months. During their maturation, they are
periodically cleaned and covered with lard. Not really a salami, ventricina
was a way for people to preserve the best quality meat before the time
of refrigeration and has a red peppery, distinctive flavor. If you'd like to
learn more, visit the Ventricina Academy.
Ventricina is made by hand-cutting, into fairly large pieces, choice cuts
of pork from the loin, leg, and shoulder, trimming off any excess fat.
The meat is seasoned with salt, fennel seed, and crushed red pepper
along with a small amount of crushed hot pepper. It is then packed into
a cleaned pig's bladder and left to mature. Ventricina will often weigh 2
to 3 kilos (4 1/2 to 7 pounds). It can be left to mature for a year, but
may be eaten after 6 months. During their maturation, they are
periodically cleaned and covered with lard. Not really a salami, ventricina
was a way for people to preserve the best quality meat before the time
of refrigeration and has a red peppery, distinctive flavor. If you'd like to
learn more, visit the Ventricina Academy.
Salumi Mondolani, located in the countryside surrounding Palmoli, uses traditional
methods to produce the typical salamis of the region. It all begins with raising their own
animals which are fed only grain that they have grown from mountain pastures. The drying
of the meat is done according to tradition in order to bring forth its unique flavor and
originality. By using these traditional methods, Mondolani is preserving the flavors of the
past. The ventricina, salami, and sausage that they produce is exceptional. Tasting is
believing. Mondolani is located in Contrada Mondola n. 8. Tel: 0873.955.453.
methods to produce the typical salamis of the region. It all begins with raising their own
animals which are fed only grain that they have grown from mountain pastures. The drying
of the meat is done according to tradition in order to bring forth its unique flavor and
originality. By using these traditional methods, Mondolani is preserving the flavors of the
past. The ventricina, salami, and sausage that they produce is exceptional. Tasting is
believing. Mondolani is located in Contrada Mondola n. 8. Tel: 0873.955.453.
| English |
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Cheese
The Abruzzo region is known for many cheeses, both fresh and aged,
from cows, goats, and sheep. Some well-known cheeses produced in the
area are pecorino, caciocavallo, scamorza, stracciata, ricotta.
The Abruzzo region is known for many cheeses, both fresh and aged,
from cows, goats, and sheep. Some well-known cheeses produced in the
area are pecorino, caciocavallo, scamorza, stracciata, ricotta.
L’AZIENDA AGRICOLA BIOLOGICA di
Piccirilli, ”La Bruna” produces fresh cheese -
ricotta, mozzarella, scamorza, la treccia, la stracciata as well as
some of the slightly aged cheeses such as caciocavallo and
roasting cheese. Their van comes Tuesday to the market in
Palmoli or you can buy their products directly from them, just
a few minutes from Palmoli at C.da San Leonardo,
Roccaspinalveti. For more information call 0873 954132 (in
italian only) or email: labruna@palmch.com. Visit the site in
both italian and english at: www.labruna-piccirilli.it.
Piccirilli, ”La Bruna” produces fresh cheese -
ricotta, mozzarella, scamorza, la treccia, la stracciata as well as
some of the slightly aged cheeses such as caciocavallo and
roasting cheese. Their van comes Tuesday to the market in
Palmoli or you can buy their products directly from them, just
a few minutes from Palmoli at C.da San Leonardo,
Roccaspinalveti. For more information call 0873 954132 (in
italian only) or email: labruna@palmch.com. Visit the site in
both italian and english at: www.labruna-piccirilli.it.
