In this session we had the opportunity to retrieve and recieve the recipes of the Abruzzo region directly thanks to a confrontation and an anthropological discourse with a lady of the place: Rita Di Virgilio who consecrated much of his life to the passion for traditional Abruzzo cuisine And the passionate accomplishment of dishes that have built our identity through the palate. For the preparation of the dishes, the verbal expressions of the place were reported through his voice, thus highlighting a way of cooking and passing on this characteristic knowledge of our area.



Infuse the necessary stigmas (about 0.12 g for 4 persons, 5 stigmas per persona when combined with 3, or 15 separate pistils) in little warm water (about a horizontal finger) at least 1 hour before using. Heat gently the water with pistils inside and then let them rest. Season the dish with saffron infuse on very low flame. Wait a few minutes, stirring a little.


Put a saucepan with water over a gas flame with a lid on. Lay the required quantity of pistils, wrapped in aluminum foil, on the top of the lid for a few minutes. After removing the wrap from the top of the lid, pass a “matterello” (rolling pin) on it or crush it between your palms. Finally, open the aluminum wrap and spread the saffron powder directly onto the dish, allowing to mix with it for about 3-5 minutes.


Ingredients for 4 people:

1 kg of yellow pumpkin,

3 beautiful potatoes,

300 gr. Red beans,

Oil q.b.,

Salt to taste.,

1 clove of garlic (depending on the taste, you can add another clove),

1 red dry pepper,

A pinch of pure saffron in pistils.



500 gr of maize flour,

boiling water,

Pure saffron in pistils,



The texture of the pizza becomes crispy and tasty, does not go too much mixed with the vegetables thanks to the oil of the frying pan and then no longer used. ”
Preparation for pumpkin soup:

In a saucepan place the raw pumpkin with a little water and cover. Let her cook for about 20 minutes, Mrs. Rita recommends cooking time “to the eye”, or to touch the consistency of the pumpkin during cooking and wait for the water to withdraw almost completely. When the pumpkin is tender enough, add the cooked beans first with a pinch of salt and potatoes previously boiled, lightly salted into the cooking water and cut out roughly. Mix everything in the pot of pumpkin. In a frying pan fry the oil, a thin layer of garlic and add shortly after the large dried red pepper into the large pieces, squeeze the garlic and pour the sauce on the pumpkin and not the other. Allow the dish to flake low for a few minutes.

Preparing for Pizza:

Take the corn flour to lay it on a plan and make the “fontanella”, or make a hole in the center of it, add the boiling water into the fountain a little at a time, salt and saffron in pistols with his water. Using a fork, mix the dough and work it with your hands until the flour is uniform. Mrs. Rita says that “we have to shake hands” to understand that the dough is ready. After that make a round pizza. Place a little oil in a frying pan, let it warm slightly and place the pizza. Let it cook for about 10 minutes on one side, then turn it over and let it cook on the other side until the pizza is golden and crunchy outside. Take it from the frying pan, let it cool down a bit. Put it in small pieces and add it to the pumpkin. Turn the compound well until it is all mixed and then serve and then have good appetite!


Ingredients for Gnocchi, 4 people:


1Kg of potatoes,

200 gr flour type 00,

200 gr. Of flour type 0,

Salt to taste.


Ingredients for dressing:


Sheep recipe,

Saffron in pure pistils,


Scarves of caramelized pears

Toasted pillow.


Preparation for Gnocchi:


Boil the potatoes first by storing the peel to absorb less water, peel and crush them with the crushed potatoes and add the salt. Let them cool down. Then add the flour a little at a time and safflower powder. Knead until the texture of the paste is tough and velvety. Remove from the dough one piece at a time, put some flour on the table and begin to stretch it with your hands. Once stretched, cut to pieces by giving the classic form of dumplings.


Preparation for dressing:

In the serving dish pour the ricotta, saffron in pistils with its water and walnuts. Mix gently. Apart from peeling thin pears into pears and caramel them with little sugar. In a pan toast the bacon. When the dumplings are ready, pour them into the serving dish with the ricotta compound, join the pears and gently turn. Finally add the toasted bacon and serve on the table.


Ingredients for 4 people:

A rabbit cut into pieces,

Oil q.b.,

Salt to taste.,

2 cloves of garlic,

Rosemary, oregano and laurel,

pepper as needed.,

Fresh green peppers,

Pure saffron in pistils,

1 glass of white wine, water q.b.


Mix all the ingredients without the wine and saffron in the pot of coccio, add the peppers half-cooked, after about two hours abundant. Once the water has withdrawn, blend with the wine. Then add the water with the saffron pistols and let the red bacon simmer until it is well colored and has a light salad.


Saffron pizzas with quince cream jam and pure saffron pistols.

Ingredients for about 6 people:
4 eggs, 8 tablespoons sugar,

4/5 spoons of flour 00,

2 tablespoons of sunflower oil,


Grated lemon zest,

Saffron in pure or powdered pistols.

Separate the egg from the albumin. Beat the egg whites, add the oil and sifted flour. Mount the snowballs in snow, add the sugar and turn. Combine the two compounds and mix until reaching uniform texture and velvet. If the dough becomes too liquid add another flour. Combine the yeast, the grated lemon zest, and finally the saffron pistols with its water or saffron that you have previously reduced to powder. Turn to mix again and pour the mixture with a small ladle in the previously heated pizzas. For cooking wait a few minutes by turning the iron on both sides.

The extra touch:

If you have fresh or dried petals of saffron, cut them into chunks and mix them in the dough at the end. The pizzas will acquire even more particular flavor and a very unusual appearance with its purple “pois”!



Ingredients for 4 people:

150 gr. Of spelled,

50 gr. Of ground almonds,

260 cl of vegetable broth,

0,2 gr. Of pure or powdered saffron pistols,

Black pepper black q.b.,

Salt to taste.,

Finely chopped radish at the end of cooking.


Keep the sprout soak for at least 5 or 6 hours, while almonds will have enough 3 to soften and facilitate the removal of the pellicle. Pour the almonds. Rinse and sift the spelled and then transfer it to the pot with the broth. Let it bake in a gentle flame by constantly shuffling it. Almost at the end of the cooking add the saffron in pistils with its water, the “apple” of almonds, a sprinkle of pepper and salted. Hold it until it thickens. Finally add the finely chopped radish.


700 g of asparagus
0.2 grams of saffron

3 teaspoons of champagne vinegar(alternative may be the white wine vinegar) 1/2 teaspoon mustard (preferably Dijon mustard for its slightly spicy flavor with verjuice -wine of sour grapes that did not reach maturazione-)

1 pinch of sugar
3 large tablespoons of organic extra virgin olive oil

salt and pepper according to taste

1/2 yellow and red bell pepper chopped


In a separate bowl put a little hot water and saffron, let it rest for about 45 minutes.

Cut the asparagus by getting rid of the extremities that are tough, in a pot of boiling, salted water to soften asparagus for about 35 minutes, drain and pass them under cold water for cooling them off.

Mix in bowl with saffron Dijon mustard, sugar and champaign vinegar, stirring constantly. Gently pour the olive oil to emulsify the vinegar, add salt and pepper to taste, add the asparagus and bell pepper. Continue to mix thoroughly, mixing as much as possible the flavors. Place in the fridge and let it rest. Garnish the dish with lettuce leaves and serve.


400 g of whole wheat pasta,
1 head of radicchio,

1 shallot,
20 hazelnuts, saffron pistils, soy sauce,

Extra virgin olive oil, pepper and salt Preparation:

In a saucepan with a little bit of hot water, infuse the saffron for about 45 min.

Chop the shallots and cook it in a pan with a dash of organic extra virgin olive oil, wash and dry the organic radicchio, cut into strips and add to the shallots. Sauté for 5 minutes then pour a dash of soy sauce and let it evaporate. A few moments before turning off, add the saffron with the infusion water. Turn off and add salt and a pinch of pepper.

Drain the pasta “al dente”, leaving a little of the cooking water and season with the radicchio. Finally add the chopped hazelnuts.


Servings for 2:

In a saucepan with a little bit hot water unite 0.1 grams of saffron and leave it to rest for 45 min ca.

2 celery stalks (cleaned of filaments)
2 diced carrots
1 clump leek, finely chopped
a few stalks of Catalonia cutter in small pieces wheat pasta – type sedanini

1/2 red onion 1/2 clove garlic

2 walnuts and chopped
1 small handful of olives Riviera (or taggiasche) 1 tablespoon of soy lecithin granules
extra virgin olive oil (bio)
1 l of vegetable broth

Cut the celery into small pieces and place it, along with the carrots, in a pan where you already browned the onion and the garlic in little olive oil. After 2 minutes add the leek, the Catalonia pieces and sedanini, cooking them by adding a ladle of broth at a time, as if it were a risotto. After 10 minutes, when the soup is almost ready, add the saffron with its water. Let cook for few instants. After removing it from the fire, add the olives, crushed walnuts and a tablespoon of raw olive oil. Leave flourish flavors in the mouth.


350 gr of Vialone Nano Veronese rice
1 bottle of Chardonnay

1 pinch of saffron pistils
1 teaspoon cornstarch
1 tablespoon raisins sultanas
For the broth: 1 celery, 1 small white onion, 1 bay leaf, 1 parmesan crust Preparation

Prepare a light broth, chopping celery, onion and bay leaf and a well-grated parmesan crust -22 months-, placing them all in cold water and bring to a boil, keeping it on the fire side to simmer faintly.

Place the raisins in a bowl with a little ‘of wine to revive her. In a bowl, put a little cold water with a teaspoon of cornstarch, stir melt this creamy sauce, add the saffron, leave to infuse and set aside. for about 45 minutes.

In a saucepan, add the rice in purity, without adding any greese, stir with a wooden spoon and after its well toasted pour about half of the wine. Continue to cook the rice, adding a ladle of broth at a time as it drys. One minute before the end of cooking, add creamy sauce of cornstarch with saffron and stir in a little broth, so that the risotto is well “all’onda.” Turn the heat off and cover the pan for at least one minutes more. Serve the risotto beating on the bottom of the plate to spread it throughout its capacity and put up a few grapes of sultanas, dried off the wine. For a flavor that you drink to taste!