ABRUZZO & MOLISE
The Abruzzese are very serious about eating and will often go at it for long periods! This hilly region has a multitude of specialities; pasta with rich braised sugos, timballi (casseroles), lamb, soups and cured meats. Closer to the sea they are acknowledged specialists in seafood, especially fried and in soups. The wines are more often ‘simpatico’ to this food, rather than serious or important. The generous food friendliness of Trebbiano for whites and Montepulciano for reds are all that’s deemed necessary by the locals. These wines though, are consistently well made and quite rich and quite popular here
The dishes of tiny Molise are characterised by pasta, greens and quick preparation. There are a number of distinctive and even unique elements, like the fierce heat of the chillis and great pastas. Wines are just starting to gain attention, for bright whites from Bombino and Falanghina and juicy, but shapely reds, from the local Tintilia and from Montelpulciano, Ciliegiolo and Aglianico.
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