Today it’s drizzling, but sometimes it’s nice to stay at home. I usually take the opportunity to dedicate myself to some of my passions.
One of these is the cuisine and, to be honest, I love making desserts.
Being very demanding and greedy I always go in search of delicacies of our tradition, in the preparation of which are only used genuine products of the area.
Thinking about my beloved territory I remembered to have recently bought a truly unique book, “Sapori e
I was pushed to buy it when in a review I read that Franca Prosperi, the author, begins like this:
I found myself in these words because Abruzzo emanates musicality and perfumes from all over its territory.
So… I flip through the pages of the book and decide what to prepare:
The rest is all poetry: ricotta scented with lemon and cinnamon, eggs, brown sugar and raisins soaked in
spoonfuls and my hands quickly wrap them in a ravioli that will be, once cooked in the oven, crisp, fragrant and tender inside.
The result is surprising, like us Abruzzesi, rough in appearance but with a generous heart.
Sephard of Giumentina
Farm stay Abbateggio, fresh eggs.