Celano oggi. (Immagine personale)

 

In terms of cuisine, Celano boasts a long tradition of typical dishes, clearly like many other towns in the Marsica we always talk about dishes belonging to the recipes of the agro-pastoral world, but still good and substantial. For a long time, Marsica was an area that boasted a mixed cuisine linked on the one hand to the fish present in the lake and on the other to more typically mountain dishes.

 

 

La Piana del Fucino oggi. (Immagine personale)

 

The turning point in Marsican cuisine came with the drying up of Lake Fucino which revolutionized everything. As long as there was a lake, there was also a mild microclimate which allowed the cultivation of specific plants, which then with the disappearance of the lake consequently led to the disappearance of different types of crops such as vines and olive trees, which are survived only in some areas of the Marsican territory.

 

 

Le patate del Fucino. (Immagine da https://abruzzolive.it/)

 

Since then, new crops have arisen in the fruit and vegetable field in the Fucino plain, i.e. in the land that emerged after the lake dried up. We are talking about a very fertile land, therefore very suitable for various types of cultivation.

Well, for more than 100 years the dishes of the Marsican area have been concentrated in substantial mountain products, flanked by local fruit and vegetables of great value such as potatoes and carrots with which many dishes are made such as gnocchi, a substantial and good first course .

 

 

Gnocchi fatti con le patate del Fucino. (Immagine da Wikipedia)

 

As mentioned, Celano has a long tradition of hearty dishes, which, like every town in the Marsica region, it articulates in its own way. Let’s say that the cuisine present in Celano offers dishes prepared with the strong flavors of the past, adapting them to the tastes of today.

In some way we can say that the cuisine of Marsica has been renewed while continuing to maintain its mountain roots, recovering the so-called “poor cuisine, which today synomous with quality and excellence. At this point we makea frief overview of the typical dishes of Celano.

 

 

 

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First dishes

– Potato gnocchi from Fucino

 

– Pappardelle
prepared with chestnut flour seasoned with crumbled chestnuts, pancetta and pecorino julienne; Cicerchie, are porcini and chestnut soup. In this regard let’s spend a few more words on grass peas. These are a typical legume of Abruzzo, which are a food product that lends itself well to various dishes with the soup, a real treat, to try absolutely.

 

– Simpliciotti

are a type of picio, which is seasoned with fresh sauces.

 

– Tacquelozze

are diamond – shaped pasta with fresh sauces.

 

– Sagna with beans

 

– Sagna with meatballs

 

 

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Second courses

– sausages with baked potatoes;

– Variety of roasts;

– Lamb;

– Sliced meat of different types;

– sheep arrosticini;

 

 

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Fruit

– Honey

it is one of Celano’s flagship products, a true panacea for health

– Pears;

– Apple;

– Plums Plums;

– Peaches;

– Cherries;

– Apricots;

– Grape;

– Figs;

– Gooseberry;

– Blackberries;

 

 

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Sweets

– Parrozzo

– Circled;

– Tiramisu;

– Nougats;

– Soffioni with Abruzzo ricotta;