Abruzzo Food

Life in Abruzzo shared Porta dei Parchi’s recipe for Shepherd Steak. We ate this wonderful cheese dish at the end of the transhumanza. It is a good way to use day old or dry bread. We were at the shepherd’s hut in the alta plano and ate Shepherd’s Steak and a stew with wild greens. This is truly one of the first times that I had mint and liked it! Maybe I am not allergic after all.

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Hiking to the Summit

Count the sheep as they jump over the water trough.

The third day of hiking was much like the the first in length and intensity. We started at Agriturismo Valle Scannese da Gregorio where many stayed for the night. Gregorio’s farm is close to Scanno and features a restaurant, retail shop, and rooms.

We ended the day at 1666 m. (5,466 ft.) at  Stazzo Casone Chiarono. Literally this translates as the big sheepfold house of Chiarano. The shepherds will stay at this large shepherd hut with the sheep until the August transhumanza. Mountains and rocky outcroppings ring this high green plain. Brown ski slopes of Monte Pratello crisscross one mountain to the east.

We are treated to traditional shepherd’s steak (bread topped with cheese and mint and baked with milk) and a stew mixture made of a dandelion-like wild greens served over dry bread. After staying to watch the Romanian cheesemaker make fresh ricotta, we pile into his car for the ride back to Anversa. With loud Romanian folk music blasting, we drove down to the National park entrance, through valley towns and back to the restaurant for one more meal as a group.

View from 1666 m. (5,466 ft.).

We made it!

Fresh ricotta ready after twenty minutes.

Fresh ricotta ready after twenty minutes.

Breakfast

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On the second day of hiking, I was up early and ready for another long day. I took early morning pictures of Frattura with one or two sheep dogs following me around the town. The British chap sat on a bench at one end of town looking towards Scanno and painting a landscape in his … Continue reading