Adventures in the Italian language part 1: Today we look at the wonderful world of Ciabatta
Berlin rolls out in front of you like an enchanted urban forest. It is a cosmopolitan mix of opposites that carries itself with vibrancy and an open mind. It is a city that is at once welcoming and wary; a new heart beating from under decades of oppression.
Abruzzo is a region that is full of old and ancient hill top towns, some abandoned to their fates and others that are still thriving. The small but rather large for Abrruzzo town of Bucchianico is one of those in the latter category. Elevated at 360m above sea level it has views that will make your heart melt.
A little bit fiddly, a little bit delicious, definitely worth the effort.
The main trick is to make enough passata to last until the next years harvest. This means big batches and roping in as many family members possible. Everybody brings their collected boxes and everybody joins in with the jobs.
In Italy paying to sit on the beach is standard fare, for example in Tuscany expect to pay 50 Euros for the pleasure of a sun lounger. In Abruzzo however, the coast is full of free beaches if you know where to look. Some of the best are local secrets but San Vito with its lively marina and exceptional collection of Trabbochi is a secret no one can keep.
Like many traditional Italian delicacies this recipe probably first appeared as an inventive way to use up all your leftover odds and ends. Italy of the past was an agricultural society and it was not wise to waste anything you had in the pantry.