Seafood, Mountains, and Salami: Exploring Central Italy

A journey from the Italian coast to the interior, with plenty of shellfish, roasted meats, and pasta along the way

three-meat ragu at l'angolo d'abruzzo_wide.jpg
[Editor's note: This is the third piece in Faith's series about traveling in central Italy. Here are part one and part two.]

How could I miss shopping at the Caprai outlet? Cashmere scarves and hats appealed—great gifts, so my friends Cathy and David and I detoured on our way to a meal of fish on the coast. Vito had spoken to his friend Cesare Pancotto, coach of the Barcellona (in Sicily) basketball team and fellow food-lover. We drove far out of our way, although the road was lovely, winding through the Valnerina (Nera River Valley), with stone villages, olive trees, and tunnels in snow-peaked mountains to the coast of Le Marche. Vito thought the restaurant, Osteria del Mare, was on the beach in Marina Palmense, but instead it was in a brand new area of this summertime (and therefore abandoned at this time of year) seaside resort.

We entered the modern, almost empty restaurant and were greeted with enthusiasm by Francesco Pettorossi, sommelier and host—his mother, Agata, was in the kitchen. He chose our menu, composed of strictly local fish and seafood. We began with a selection of raw, marinated shrimp, langoustines, thin strips of cuttlefish, then cooked mantis shrimp, octopus salad, braised big shrimp (gamberoni), grilled cuttlefish skewer, deep-fried baby shrimp and stuffed olives (specialty of Le Marche). You know I never resist spaghetti with clams--wild lupini, tinier than true clams, and very tasty. We drank La Monacesca's Verdicchio di Matelica Mirum 2006, rich and ripe enough to stand up to our feast. Lunch was definitely worth a voyage.

Story continues below gallery

The drive through the mountains was breathtaking, gusts of snow-clouds blown off peaks followed by pink sunset on snowy slopes. I'd met Peppino Tinari at Peppe Zullo's wild boar festival and had always wanted to visit his restaurant-inn, Villa Maiella, in Guardiagrele, in the Parco Nazionale della Maiella. Peppino greeted us with a glass of Champagne and a few slices of homemade salami seasoned with Sarawak pepper, which I identified, and earned Peppino's respect. He introduced us to his son Pascal (back from a stage at L'Auberge de L'Ill) and said he had a surprise for me in the basement.

We descended the stairs to a laboratory where Vittorio Fusari, chef and long-time friend, told me about his latest adventure, polyvalent Dispensa Pani e Vini—wine bar, restaurant, gastronomic emporium, take-out, in Torbiato, in the province of Brescia. Vittorio and a group of friends from his area come to Villa Maiella every year, to make salumi--fresh sausage, the terrific salami I'd tasted, and a salami made with pork and offal, all made from pigs raised on the Tinari farm outside town. Vittorio and his cohorts, Pascal and his brother Arcangelo, were breaking down the pigs. They were prepping for the next morning's salumi session--and we could observe. What luck! Or is it my butcher karma?

Our dinner was superb: rustic food, sophisticated but unfussy presentations, intense flavors. Peppino's wife, Angela, and Pascal were in the kitchen, Arcangelo and his father in the dining room. The menu is split between tradition and innovation; ingredients are meticulously sourced, mostly from the area or neighboring regions (Puglia is close by), along with products from the Tinari farm. Bread and pasta are homemade. Note: a "guitar" in culinary Abruzzo is for making pasta, called chitarra or chitarrina. Peppino did a tasting menu—memorable dishes included pallotte (bread and cheese meatless meatballs) with tomato sauce, broken emmer (erroneously called broken spelt on the website) and chicory soup, pettole with ventricina ravioli filled with burrata and sauced with saffron, the tastiest chicken I've ever encountered cooked with vino cotto (cooked grape must, the southern answer to balsamico), and tiny grilled baby lamb chops. The wine list, with well-priced regional wines and older vintages I'd never seen, and sommelier Nicola Boschetti are a joy. We drank Montepulciano d'Abruzzo, of course, from Cataldi Madonna and Santoleri.

Presented by

Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.

The 86-Year-Old Farmer Who Won't Quit

A filmmaker returns to his hometown to profile his neighbor, the patriarch of a 70-acre family farm

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

The 86-Year-Old Farmer Who Won't Quit

A filmmaker returns to his hometown to profile the patriarch of a family farm

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

More in Health

From This Author

Just In