What to eat in Pescina?

This is a question that we will try to answer at least in general terms. But general is also the kind of cuisine that this town can offer which, thanks to fresh vegetables coming directly from Fucino, and delicious fruit from the Valle del Giovenco, is able to satisfy all palates.

As  mentioned, the vegetables in almost all the dishes served in Pescina come from the Fucino garden, one of the largest and richest in Italy. On the other hand, the Piana del Fucino is like a large vegetable garden with a healthy and very sunny environment. So perfect for these products and automatically for the dishes that can be made with them.

Even in terms of meat Pescina appears second to none, as far as we know its animal products are always excellent and therefore excellent are the dishes that derive from it. On the other hand, the culinary tradition of Marsica created with poor art has become very rich. New ones have been added to the ancient recipes, which make the local cuisine something appetizing and inviting.

Below we make a short list of some of the dishes that can be found in Pescina.

 

 

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First dishes

– Spaghetti alla Chitarra con pomodori secchi

It is a type of pasta typically from Abruzzo, very al dente. This is usually drained and placed in an oven casserole. This is then mixed with tomatoes, water, leeks, rosemary, lemon juice, shallots, salt, pepper and oil. Mix everything over low heat, add salt, pepper and thyme, mix, and add wine and deglaze. Put it back in a casserole with leeks and thyme, add cheese, let it rest before serving.

 

 

– Spaghetti alla Chitarra ai peperoni

It is another type of pasta equal to the previous one, only stuffed differently. Basically you cook the pasta, heat the cream with the chopped vegetables, adjust the salt and pepper, then prepare to use this sauce to dress the fettucce, once drained. Everything is served hot.

 

 

– Fregnacce all’abruzzese

This typically Abruzzo first course that is also eaten in Pescina is a sheet of pasta filled with meat and sausage. Prepare a sauce with sausage, meat, tomatoes, onion, chilli pepper and olive oil; divide it into two parts, add the eggs and grated pecorino to one. Prepare the limpets by mixing eggs and flour; roll out a sheet and cut it into squares. Arrange them on the table, put the filling in the center and fold in four. Arrange the “fregnacce” in a pan, sprinkle them with pecorino cheese, ragù, put them in the hot oven for a few minutes and serve.

 

 

– Risotto al Tartufo.

The truffle is a typical product in the Marsica area, where it is possible to find it in the local woods. In June 2019, a 700 gram truffle was found in the Marsican woods.

 

 

– Pasta e ricotta allo zafferano

This dish is a creamy paste with a strong color and an intense taste and aroma. It is a light and quick, complete first course that satisfies hunger.

 

 

– Mezze maniche con fiori di zucca e provolone

This dish is made up of various typical local products such as courgette flowers, pecorino cheese, basil, or extra virgin olive oil from Valle Roveto.

 

 

– Maccheroni alla pecorara

Work the pasta into thin strings in rings of about 8 cm, brown the meat, the chopped onion, the bacon and the mushrooms in the oil. Sauté and add tomatoes, add basil and turn off. Boil the macaroni, drain and toss them in a buttered pan, add some pecorino cheese. Pour the pasta into a hot pyrophile, with peppers, fried aubergines and courgettes, olives, ricotta: serve immediately.

 

– Penne alla Mimosa

Simple recipe from Abruzzo, boil the pasta, drain it al dente, season with cream and saffron and serve piping hot.

 

 

– Ragù tipico abruzzese

Chop the meats, vegetables and bacon; brown everything with the butter, and continue on a low flame. Evaporate the wine, add hot broth, tomato sauce, salt, pepper and cloves: cook for about 50 minutes.

 

 

– Tortelli abruzzesi

It is a typical first course made with ricotta cheese, eggs and nutmeg.

 

 

– Virtù

It is a minestrone made with various herbs and products from the Fucino plain

 

 

– Zuppa

It is a first course made with both meat and vegetables from Fucino. In the case of the soup, the vegetables are different, but made entirely of local products. So we find salads, beans, potatoes, carrots in the soup. All accompanied by extra virgin olive oil from Valle Roveto.

 

 

 

 

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Second courses

– Arrosticini di pecora

Sheep arrosticini are one of the best and most famous dishes of Abruzzo and in this case Marsican cuisine. These are made up of small cubes of mutton, 1-2 cm on each side, seasoned with very little salt and grilled on the rustellara, a particular narrow and long grill specially designed to cook them on the fire, preserving the wooden part which would otherwise it would burn. At the end of this process they are ready to be eaten and enjoyed.

 

 

– Capra alla neretese

It is goat meat cut into pieces and browned stuffed with tomato and peppers cut into strips

 

 

– Carciofi arrostiti

Wash the artichokes, drain them, add salt and pepper, put them in a mixture of breadcrumbs, mint, pepper, oil and water. Place the artichokes in the oven, one next to the other so they don’t fall over. Bake at 150° for 40 minutes: when the leaves come off they are ready. Only his tender heart is eaten.

 

 

– Carciofi ripieni 

Clean the artichokes, rinse them, soften them and open them like flowers. Stuff them with mint, parsley, garlic, pecorino cheese, breadcrumbs and oil. Place them upside down in a tall, narrow pan, cook them for 20′, unopened, until tender.

 

 

– Castrato con patate

Brown the meat cut into pieces with the chopped onion, pour over the wine, salt and pepper and add some tepid water and chopped celery. Cook for 30′, add the peeled tomatoes; separately, boil the potatoes: halfway through cooking, remove the potatoes, peel them, cut them and place them in the broth during the last quarter of an hour of cooking: mix and serve hot.

 

 

– Fave con il guanciale

Peel the fresh broad beans, sauté the onion and chopped bacon in oil; add the broad beans, salt and pepper and leave them to flavor for 30′, adding some hot water, and serve them hot. If using dried broad beans boil and flavor for a shorter period, adding white wine.

 

 

– Finocchi al forno

Boil the fennel, put the fennel in a little oil, sprinkle with the granular stock cube and cover with plenty of breadcrumbs. Season with oil and cook in a hot oven at 180° until they are golden brown, about 15-20 minutes, then serve and eat.

 

 

– Frittata di olaci 

Wash and clean the olaci, place them in a saucepan with chilli pepper and salt. With a weight on the lid, cook them for 20′, drain them, squeeze them and chop them; beat eggs, salt and add the mince. Grease a saucepan and pour the olaci with the eggs. Golden, turning the omelette with the help of a plate.

 

 

– Insalata di carote alla cannella

Clean the carrots and cut them into julienne strips, arrange them in the salad bowl, add salt, oil and mix; complete with a generous sprinkling of ground cinnamon. Serve it with crackers or toasted bread.

 

 

– Involtini con fagioli

Roll out the slices of meat and beat them with a meat tenderizer, boil and drain the green beans; make a mixture with rosemary and garlic, spread it on the slices of meat. Cut the parmesan and put it in the center of each slice of meat, put 4 green beans for each slice of meat and roll up. Wrap each roll in 4 slices of bacon and tie with kitchen twine; place the meat in the pan and cook, blending with the white wine: serve piping hot.

 

 

– Olive farcite

Pit the olives, using a mixer, blend the soft butter with the anchovy fillets, obtaining a creamy mixture: pour the cream into a kitchen syringe and stuff the olives.

 

 

– Olive nere punciute

They are overlapping layers of olives, interspersed with layers of coarse salt, above all, olive leaves and a heavy stone are placed, which exerts a gentle squeezing of the olives, which lose their watery juice and bitter taste. The partial drying of the pulp and the penetration of the salt into the tissues affect the flavor of the finished product. The reason for draining the bitter juice of the drupes is due to the fact that, if it remained, it would favor the appearance of moulds, despite the salt.

 

 

– Peperoni ripieni

Blanch the peppers for 10′, cut the cooked ham and mozzarella. Prepare a dough with: ggs, salt, anchovy fillets, capers, basil, parsley, mozzarella and cooked ham: mix, adding Parmesan cheese, breadcrumbs and oil, obtaining a well-bound mixture. Drain the peppers, cut them and clean them by removing the seeds and filaments; place them, stuffed, in an oiled baking dish, add cold water and put in the oven for 30′: impact and serve.

 

 

– Pollo all’abruzzese

Roast the peppers, peel and cut them; chop the onions and brown them in oil, add the chicken, the onion, salt, pepper, the tomato pieces: brown over low heat. The peppers are cooked in a pot with a lid and added to the meat only 10′ before turning off the heat.

 

 

– Sformato di spinaci

They are delicate and exquisite appetizers, served with a tasty Parmesan cream that enhances their flavour. To prepare them, a mixture of spinach, eggs, parmesan and pine nuts is enough; a quick cooking in the oven in a bain-marie: the final touch is the parmesan cream.

 

 

– Spezzatino di castrato

Heat the oil, fry the onion and chilli pepper; flour the stew, brown, blending with the beer. Add the carrots cut into slices and the soaked and drained beans, salt and season with plenty of oregano, add the broth and the puree, covering the meat, cover and cook, stirring, for 4 hours.

 

 

– Stoccafisso all’abruzzese

Cut the stockfish, wash and dry it; fry the oil and the onion, arrange the stockfish and cook for 10′. Chop parsley, garlic and chilli; sprinkle it on the fish, add bay leaf, cinnamon, cloves, tomato puree and add the mushrooms: cover and cook for 210′. Add the cut potatoes, salt and continue cooking slowly until the stockfish is very tender.

 

 

– Tacchino alla neretese

Cut the turkey into pieces, put it in a baking dish with the garlic, rosemary, white wine, lard and enough water to cover it. Bake in the oven for 180′, allowing all the water to be absorbed; impact and serve.

 

 

– Tacchino con le castagne

Wash and cut the chestnuts, boil them for 10 minute, remove them, peel them and put them back in the water. Salt and pepper the turckey; mix chestnuts, sausage, salt and pepper; stuff the inside of the turkey; sew the opening to prevent the stuffing from escaping during cooking. Place the turkey in a baking dish greased with butter and distribute the remaining butter and the herbs: cook in the oven for 135 minute, sprinkling with wine. Discard the aromas and remove the cooking juices, put the chestnuts and cook over low heat, covered, for 15 minute. Finally, pour the cognac and flame up: serve the turkey with the chestnunts and the sauce.

 

 

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Sweets

– Pesche Dolci Abruzzesi

They are one of the typical sweets from Abruzzo and Marsicani and are made up of two shells of pasta which are coupled and held together by custards or chocolate cream (or simply Nutella!), then dipped in alchemes and finally dipped in granulated sugar.

 

 

– Pesche in gelatina di lamponi

Cut the peaches into cubes, put them in moulds, cover them with jelly and put them in the fridge for at least 2 hours. When ready to serve, unmold and cover with the raspberry sauce. Garnish with a few whole raspberries.

 

 

– Mostaccioli

They are made with a mixture of cocoa, flour, sugar and spices and covered in chocolate. There are various versions but the most famous have a soft heart and a crunchy topping. Mostaccioli are flavored with typical spices such as cinnamon, nutmeg and cloves.

 

 

– Frittelle

They are Abruzzo waffles cooked on the iron. Mix the eggs, sugar and lemon zest, obtaining a light and fragrant cream, add the oil, flour and starch slowly: when everything is blended, add the baking powder. The dough must be thick, put a spoonful of it on the plate and close by preparing tasty wafers or neole.

 

 

– Sfogliata di colombe

It is a simple, delicious dessert, made of puff pastry and filled with custard. Its preparation is quick: the puff pastry is cut with a dove-shaped mold and, once cooked in the oven, the doves are filled with custard.

 

 

– Torroncini

They are prepared by toasting the almonds and then mincing them to create sticks which will then be placed in the oven for about twenty minutes and tasted once they have cooled.