Provenance Technique Library

Teramo, Abruzzo Techniques

3 techniques from Teramo, Abruzzo cuisine

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Teramo, Abruzzo

Agnello Cacio e Ova alla Teramana

Teramo, Abruzzo

The Easter lamb of Teramo: jointed spring lamb (or kid) braised in white wine and then finished with an egg-and-pecorino stracciatella poured over the hot meat at the last moment. The egg and cheese cook into wisps that cling to the lamb, creating a sauce that is simultaneously a meat braise and a stracciatella. The dish is served only at Easter and represents the Teramano synthesis of the cacio e ova technique (egg and cheese) applied not to a soup but to a meat second course.

Abruzzo — Meat & Secondi →

Timballo di Maccheroni alla Teramana

Teramo, Abruzzo

The baroque feast dish of the Teramo area: a deep baking dish lined with shortcrust or puff pastry, filled with layers of maccheroni alla chitarra tossed in a ragù of lamb, pork, and chicken, interspersed with tiny meatballs, hard-boiled eggs, pecorino, and fried artichokes, then sealed and baked until the pastry is golden. Sliced at the table, it releases steam that perfumes the room. The timballo is the Abruzzese interpretation of French timbale — introduced during Bourbon rule of the Kingdom of the Two Sicilies.

Abruzzo — Pasta & Primi →

Virtù Teramane

Teramo, Abruzzo

Teramo's extraordinary May Day soup — a once-a-year preparation assembled on the first of May from the last of the winter dried legumes (seven types: lentils, chickpeas, borlotti, cicerchia, fave, fagioli di Lamon, piselli secchi) combined with the first fresh spring vegetables and pasta. The preparation takes an entire day; tradition held that the dish must contain precisely seven types of legumes, seven pasta shapes, seven types of meat, and seven vegetables. A ritual dish that marks the transition from winter stores to spring freshness.

Abruzzo — Soups & Legumes →