Abruzzo Foodie Weekend

This weekend was full of food.
Yesterday, we had lunch in https://www.ristoranteilvignale.com/ in Rapino. It was so delicious I forgot to take photographs. I had the best peppercorn steak I’ve ever had in Abruzzo. Cooked to perfection. It was a beautiful restaurant and the staff were great. We sat by a big open log fire, which set the atmosphere perfectly. Long drive from Colledimezzo, but we were in the area to meet friends and it was definitely worth it.
Today, we met friends for lunch in https://www.villaegle.com/ in Atessa, and I did remember to take photos. Fantastic meal in a beautiful restaurant which is hidden away so well that you wouldn’t even know it was there. There are so many great places to eat here. Villa Egle is only twenty minutes from home so we’ll definitely be back.
The restaurants in our area range from excellent local dishes to sophisticated dishes that could compete with any upscale restaurant in Rome or Milan.
I love to cook, but enjoy eating out about once a week. This week I got lucky. Two great meals.
I feel like I’m advertising Abruzzo! I’m not, stay away, I want to keep it to myself.
There were only four diners in Villa Eglie due to COVID. Let’s hope these restaurants survive the pandemic.

Enjoy your Sunday everyone…work tomorrow. Oh wait, I’m retired!

Baking – Cooking – Living the Dream

I never tire of the views here in Colledimezzo. Even if I walk the same path every day, I find a different angle to photograph. The light varies by the hour. Later in the day the mists make my photographs magical and surreal. I lived in Colorado for 25 years, and enjoyed the beautiful Rocky Mountains, but they didn’t boast the colors of Abruzzo.
Photography, travel and writing are my big hobbies, but my other passion is cooking. I adjusted my recipes from England to the US back in 1995. I learned to measure in cups, became familiar with the different products and even adjusted to high altitude baking, although my Yorkshire Puddings weren’t always a success!!!
Here I am living in Italy, with new challenges. Grams/Kilograms…no cups and ounces like the US. I’m beginning to master the flour…so many to choose from and your bread/cakes/pizzas will be a disaster if you don’t get it right. When we used to visit for vacation, an Italian friend always asked me to bring baking powder from the US, now I understand why. There is no self raising flour and no baking powder the way we know it. Baking power (which has a completely different name) comes in little sachets, usually infused with vanilla. There are different instant yeasts, and if you choose the wrong one, the result is inedible. Yes, I learned that from experience. I’m taking the safe route now and using fresh live yeast.
Thats enough for today. I’m still loving the Italian way of life. Miss my daughter terribly, but when Trump and COVID are history and she can come to visit, everything will be perfect.