Adventures in the Italian language part 1: Today we look at the wonderful world of Ciabatta
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 the UK the word passata is specifically applied to the savoury tomato juice in a jar but in Italy the word passata mean 'passed' as in passed through or made smooth and is applied to the action and end result rather than one specific fruit or vegetable.
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.
The cherries ripen, full and red. The horse impatient and friendly waiting for his meal. The perennial sprouts of artichoke. Flashes of colour and flavour.