The journey of Saint Francis and Friar Thomas

in the Count of Marsi’s land




Culinary



Refined and full of history, Italy preserves an enormous culinary tradition thanks to its typically local products found throughout its various territories.

Celano and the entire area of Marsica, Castelvecchio Subequo with the Subequana valley, Borgo San Pietro with the villages of the Santa Reatina valley and the city of Assisi all link their thousand-year-old history with an abundance of local cuisine that relates to the local and farming traditions. Based on typical fresh and genuine ingredients, it is used for the creation of historical dishes taking them back to the tables of local restaurants.






Historical dishes



Discover which are the historical dishes of the ancient popular and farming cuisine of all those villages passed through the Journey of Saint Francis and Friar Thomas. Historical dishes being taken back to the tables of the local restaurants by using local fresh and genuine typical products.



Tacquelzze with the sauce castrato

Tacquelòzze with the sauce “castrato” (Ram)



A type of pasta with links to the popular and farming traditions of Celano

For the pasta:
  • flour
  • lukewarm water
  • salt


For the sauce:
  • Tomato puree
  • Ram meat
  • Onion
  • Chili pepper
  • Oil
  • Parmigiano or pecorino cheese
  • Salt
Put the flour in a “spianatoia” and fill it with lukewarm water and a pinch of salt and knead with hands. Work the dough on a base of hard wheat flour (to avoid sticking) and let it rest. Extend the dough and cut it in large strips. Pass every single strip through the pasta machine and let it dry. Cut the strips in a rhombus shape and in 2 centimeter lengths. In a pot, warm the oil then fry the onions, chili pepper and “castrato”. Cook it gently adding water. When halfway cooked add the tomato puree to complete the cooking on a low heat. Meanwhile boil the salted water and add a teaspoon of oil (to avoid the pasta sticking) then put them in and let them cook for ten minutes. Pour the pasta and the sauce into a bowl and mix them together. Finally place on a dish and add cheese (parmigiano or pecorino).
Lamb with cheese and egg

Lamb with cheese and egg



Typical dish of Celano with a local and farming origins prepared above all during the Easter holidays.

  • lamb
  • eggs
  • parmigiano or pecorino cheese
  • oil
  • a clove of garlic
  • parsley
  • black pepper
  • salt
Place a clove of garlic, parsley, pieces of lamb, black pepper and salt in a tall pot. Fill with water until covering everything and then bring to the boil. Meanwhile beat the eggs and cheese in a bowl. Add the mixture into the lamb broth and stir occasionally for five minutes. Once ready just add oil.




Typical dishes



Discover the historical dishes of the villages visited during the Journey of Saint Francis and Friar Thomas of Celano. These traditional dishes are all linked to the ancient popular and farming cuisine taking them back to the tables of the typical local restaurants.



Dumplings with chickpeas

Dumplings with chickpeas



An ancient and popular Celano dish that has been handed down from generation to generation. Cooked in the winter season and above all during Christmas holidays, it is characterized by its genuine and fresh ingredients.

For dumplings:
  • Flour
  • Lukewarm water
  • Salt


For the soup:
  • Chickpeas already cooked in a pot
  • Onion
  • Oil
  • Carrot
  • Celery
  • Vegetable stock cube
  • Rosemary
  • Tomato puree
  • Parmigiano or pecorino cheese
  • Chili pepper
  • Salt
  • Water
Put the flour in a “spianatoia” and fill it with lukewarm water and a pinch of salt knead it. Work the dough on a base of hard wheat flour (to avoid sticking) so it becomes soft and can be cut into small pieces. Roll out every single piece and prepare the small dumplings the same size as the chickpeas. In a tall pot pour some oil, add onion, carrot, rosemary, a bit of celery and fry them gently. Add the precooked chickpeas, a bit of salt and let it take flavour. Add water until everything is covered, add the vegetable stock cube, a spoon of tomato puree and bring it to the boil. Finally pour the dumplings into the stock and let them cook for twenty five/thirty minutes occasionally stirring. Once cooked turn off the heat and let it rest for fifteen minutes. Place in a dish and add cheese, chili pepper and oil.
Pecora aje cutture

Pecora aje cutture



Typical Celano dish that remembers the bucolic life and the pastures

  • Lamb
  • Oil
  • Onion
  • Bay leaves
  • Carrots
  • Celery
  • Garlic
  • Rosemary
  • Sage
  • Parsley
  • Tomato puree
  • White wine
  • Chili pepper
  • Salt
Fry the oil in a large pot with onion, garlic, carrot, celery and various seasonings. Add the pieces lamb, white wine and water and bring it to the boil. Skim the meat fat from the top from time to time. After one hour remove all the water then refill the “cottora” with water, and the flavours with seasonings and wine. Add the salt and the tomato puree and continuously stir it until it boils. Towards the end of the cooking add the precut potato pieces. The entire cooking process is around six to eight hours on a low heat.
Arrosticini of sheep

"Arrosticini" of sheep



Typical product of the farming life and the ancient pastures, without a shadow of doubt the most representative street food in Celanos cuisine

  • Lamb
  • Salt
Cut the lamb into cube shapes of around 1 centimeter and with yours hand insert them on wooden skewers of around 20-30 centimeters in length. Prepare the embers in the “forcella” (specific utensil), spread out the burning coal and lay the “arrosticini” on a griddle until they are cooked then just add salt.




Typical products



Discover the typical products found during of Journey of Saint Francis and Friar Thomas . Find the shops and the restaurants where it possible buy and taste the specialties of the local culinary traditions.



Amaretti

Amaretti



Typical biscuit and Celano Celano that owes its goodness to the balance between the bitter taste and sweetness of the almonds.

  • 1 kilo of sweet almonds
  • 2 grams of bitter almonds
  • 1 kilo of sugar
  • 12 egg whites
Boil the almonds (sweet and bitter) in a pot full of water, once they are boiled, remove the shells and leave them to dry. Then grind the almonds and add sugar and egg whites. Mix everything to form homogeneous balls, slightly squeeze them, place on a tray and cook them at 150 degrees for half an hour.
Mostaccioli

Mostaccioli



This traditional Celano cake was prepared above all during holidays, but today it is possible find it in every season.

  • 1 kilo of walnuts
  • 1 kilo of sugar
  • 1 kilo of honey
  • 700 grams of cocoa powder
  • 12 eggs
  • 1 sachet of cloves
  • 70 grams of ammonia for cakes
  • glaze
Shell the walnuts, roast and grind them. Pour the walnuts in a container an add sugar, honey, cocoa, beaten eggs, ammonia and cloves. Once it is mixed, roll out the dough on a “spianatoia” and thin it with a rolling pin until it is 5 millimeters thick. Cut into shapes and put in the oven at 180 degrees for twenty minutes.

For the glaze: fill three glasses of water in a small pot and boil it, add 1 kilo if sugar and mix it in. Once ready, spread the glaze on every single “mostacciolo” with a pastry brush and leave them to dry.
Potato pancakes

Potato pancakes



Typical cake from Celano with farming origins prepared during the Christmas holidays

  • 2,5 kilos of potatoes
  • 3/4 packets of yeast
  • 1,2 kilos of sugar
  • 3 grated lemons
  • 200 ml of rum for cakes
  • 600 grams of flour
  • cinnamon
  • peanut oil
Boil the potatoes in a tall pot, peel them and mash them with a potato masher in a pot and leave them to cool. Add the sugar, rum, lemon, yeast, cinnamon and flour then mix all the ingredients until a soft and workable dough is formed. Cut the dough into pieces and roll them forming 15 cm length cylinders. Close every cylinder and transform the pancakes into the shape of a flock. Meanwhile heat the peanut oil in a pan and place them in occasionally turning them. Once fried spread them on a tray lined with blotting paper and add sugar on both sides.
The potatoes of Fucino

The potatoes of Fucino



The potatoes of Fucino (even the biological ones) are the protagonists of the local cuisine in Celano. The farming tradition wants them cooked using terracotta.

  • Potatoes
  • Salt
Cut the potatoes in half and put them under a convex cover covered with embers within the fireplace. Once they are ready add salt as desired.








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