Pecora alla callara
Chef Antonio Perna from the restaurant Gallo di Pietra is very keen for me to taste his pecora alla callara. He explains that arrosticini (grilled […]
Pecora alla callara Read More »
Chef Antonio Perna from the restaurant Gallo di Pietra is very keen for me to taste his pecora alla callara. He explains that arrosticini (grilled […]
Pecora alla callara Read More »
The Abruzzese dish ‘par excellence’ is spaghetti alla chitarra. Its name derives from the tool traditionally used to prepare spaghetti, the chitarra or maccarunare in
Pasta alla chitarra Read More »