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2/3 cups guanciale or pancetta
1 lb spaghetti
2 fresh eggs
1/3 cup Pecorino Romano, finely grated
salt and pepper
2-3 tablespoons of butter

  1. Dice the guanciale or pancetta into 1/3-inch pieces, then cook in a skillet over moderate heat with the butter, stirring, until the guanciale becomes golden brown and a little crunchy.
  2. Cook the spaghetti in boiling salted water until al dente.
  3. While the pasta is cooking, whisk the eggs and grated Pecorino Romano with one teaspoon coarsely ground black pepper, and a pinch of salt in a small bowl.
  4. Drain the spaghetti in a colander, then toss with the guanciale over a moderate heat until coated. Remove from the heat and add the egg mixture, tossing well to combine.
  5. Serve immediately with an extra sprinkle of grated Pecorino Romano and black pepper.



4 scorpion fish (or rock fish)
4 skate wings
4 cod fillets
4 red mullet
4 squilla mantis shrimp
4 king prawns
½ squid
8 mussels


2 ½ of clams 
2 finely chopped cloves of garlic chopped parsley 
¾ cup extra virgin olive oil 
1 red pepper 
2 ½ cups cherry tomatoes 
fresh chili peppers according to taste

  1. Soak the mussels and clams in salty water and then wash and drain to ensure they are sand free.

  2. Wash clean and trim the fish leaving the heads intact.

  3. Wash and clean the squid and crustaceans and chop and trim.

  4. Add olive oil to your pan and sauté garlic and chopped parsley.

  5. First lay the squid that you have cut into small pieces in the pan and cook at least 15 min.

  6. Add the prawns and skate and cook for another 10-15 min.

  7. Add the fish and cook for another 15 min. Add the mussels, clams, and tomatoes cover and cook for 10-15 min.

  8. Add a sprinkling of chopped parsley to give more color to the dish on serving.


Scamorza Abruzzese is a spun semi-cooked cheese from Abruzzo.
It is made with cow’s milk and veal rennet. It is consumed fresh after two or three days and up to seven days after production. There is also a smoked version, which takes longer before it is ready to eat. It is pear-shaped and has a maximum diameter of 3-4¼ inches, 2-3 inches in height, and weighs between 5 ½ and 9 ounces.
A rindless cheese, the surface of Scamorza is dry, smooth, and milky white, but the smoked version is brown. The interior has a compact and buttery texture, which is ivory in color.
The best Scamorza is said to come from the town of Rivisondoli.
The smoked version is usually grilled or spit-roasted.


Caciofiore aquilano is a cheese from the Aquila province of Abruzzo.
Production was abandoned for about 60 years before a tenacious Castel del Monte cheese maker revived the tradition. Sheep's milk Caciotta is coagulated with vegetable rennet obtained from wild cardoons and is colored and flavored with saffron.