One of the most famous Italian songs begins with the words “I’m looking for summer all year round and unexpectedly, here it is.” And if we were to look for summer in a wine, for sure we can find it in the Trebbiano d’Abruzzo. This grape is able to give tasty wines of great freshness able to age in the bottle for years, becoming more and more extraordinary. This is the essence of this territory, bitter if you want in its mountainous part, but warm and enveloping in the coasts, king of contrasts that we can play even in the kitchen.
Let’s take the two versions currently on the market. One more jovial and younger, suitable for appetizers and street food, and the other more refined, with more texture and depth, suitable for the great fish cuisine of Abruzzo.
A simple recipe that embodies the strong and sweet soul of the Abruzzo land, “Pipindun e ove” (Peppers and Eggs) speaks of rural tradition, of sharing, of origins that are lost in the past.
If we think of the great tradition of Abruzzo seafood cuisine, we cannot ignore the “Brodetto all’Abruzzese’ (Abruzzo Broth). A sumptuous dish, capable of turning an evening around. The fish used to make it can be of various kinds (scampi, cuttlefish, cod, red mullet, scorpion fish, skate, mullet, tracina, sole…) cooked in an earthenware pot with oil, tomato puree, pepper and a little water or broth.