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First courses
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I Cannelloni
A delicious first course of the Teramo cooking tradition
Directions:
Pour the flour into a fountain and add 4 whole eggs and water depending on desired ...
Cardone in brodo
Within the Teramo territory, this broth which is traditionally served as first course on Christmas day.
Directions:
Slightly boil the diced cardoons. Prepare ...
Maccheroni alla chitarra
Within the territory of Teramo this dish is the first course par excellence. The name “chitarra” comes from the instrument which is used to cut out the dough into ...
Minestrone alla Torricellese
A tasty minestrone characteristic of the Torricella (TE) cooking tradition.
Directions:
Soak beans in water the evening before and the next day. Boil ...
Pappicci al pomodoro
A characteristic “poor” dish from the Province of Teramo. Interesting is the fact that it was once fed to women during puerperium
Directions:
Pour the flour ...
Ravioli dolci di ricotta
This dish is typical of the province of Teramo and traditionally served during Carnival week
Directions:
Pour the flour and give it a fountain shape, break ...
Scrippelle 'mbusse
The scripelle are a kind of thin “crepe” prepared with flour, eggs and water. The “mbussa” version, dipped in broth that is, is a typical recipe of the Teramo territory. ...
Spaghetti alla giuliese
A delicious typical dish from the Giulianova surroundings enhanced by the quality of local fresh fish.
Directions:
Wash the clams carefully. Toss ...
Timballo di scrippelle
An elaborated and tasty first course, a must of the Teramo cooking tradition.
Directions
Lay the scripelle in an oven dish (that can be oiled or ...
Le Virtù
Without a doubt, this is the most radicated teramana recipe in the local tradition. Its origins go back througout the centuries. “The dish, made up of legumes, ...
Ceppe
Macaronis with ceppe (locally called "i makkarù nghe li cèpp") are so called because they are “bucatini”(a particular size of pasta) hand made rolling each ...
