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2 authentic recipes to try with Trebbiano d’Abruzzo DOC

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.


pipindun e ove

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.



  • 500 gr yellow and red peppers
  • 3 eggs
  • Salt
  • Extra virgin olive oil
  • Homemade bread in pieces



  1. Wash and dry the peppers. Cut them into thin strips lengthwise and blow them up in a large frying pan with plenty of oil. Add salt and cook over high heat, adding water so that the peppers don’t burn too much.
  2. In a bowl, work the eggs with salt, as for an omelette, beating them with a fork. As soon as the peppers are cooked, pour in the egg and mix quickly until it sets, making sure to leave it soft and moist.
  3. If the bell pepper is a bit stodgy, it can be baked in the oven, then remove the skin with a small knife.
  4. Serve hot with bread or potatoes and a glass of Trebbiano d’Abruzzo.



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.



  • 1.5 kilos of soup fish (without bones and in pieces)
  • 1 bell pepper
  • 800 grams of tomato purée
  • Vegetable broth q.b.
  • Bell pepper, garlic, basil, oil and salt



  1. Blanch the bell pepper in the tomato purée and add the fish gradually according to the size of the pieces and the cooking time required (if there is octopus, it must be cooked first).
  2. Add broth to dilute and cook until partially reduced. Serve hot with a glass of Trebbiano d’Abbruzzo.