by Adri Barr Crocetti
The culinary traditions of Abruzzo's pastoral land reach back through the ages. Perhaps Abruzzo's most famous contribution to Italy's pantheon of pasta ismaccheroni alla chitarra, but another of Italy's culinary traditions is a favorite here too, ravioli.
This is sheep country, and Abruzzese cooks make great use of the glorious cheese made from the milk of these gentle creatures. My grandmother, Angela Barra Crocetti, known to all as "Mom", made wonderfully simple pasta pillows filled with pecorino and fresh sheep's milk ricotta.
Fonte: L'italo-Americano
