“To me, the two most important things in life are family and food. In Abruzzo we have a tradition that strongly reflects these two values – the panarda. At a panarda, friends and family gather together to celebrate a special occasion and will spend hours dining on at least thirty and sometimes as many as sixty courses of different foods. The food is always fresh, with all the ingredients coming from our own land. Everybody grows their own tomatoes and other vegetables, raises rabbits, chickens and pigs, and grows olives and grapes for making their own olive oil and wine. The spirit of the panarda stays with me when I cook. I use only the freshest and finest ingredients and love experimenting with new dishes. When I cook for people, they are always surprised with course upon course of different kinds of food that I serve them.
“I grew up in Palombaro, a small town in the southern part of Abruzzo, near the Adriatic. With its beautiful terrain and warm and friendly lifestyle, Palombaro was a wonderful place to grow up. Although it is along the Adriatic, Abruzzo is very mountainous, and so offers skiing in the winter and swimming in the Adriatic in the summer.
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When you travel to Abruzzo...
Visit the Parco Nationale D’Abruzzo, the largest national park in Europe. It is home to the only bear native to Europe, the “Orso D’Abruzzo” and to a species of deer found only in the region.
In the summer months, enjoy the beautiful beaches of the Adriatic and the fine dining and shopping in the city of Pescara. Guerino, located right on the beach, is one of the finest seafood restaurants in Italy.
In winter months, visit Roccaraso, where you will find some of Italy’s best skiing. I worked in several restaurants in the city as a teenager while attending cooking school.
Visit Fara San Martino (five minutes from Palombaro) where you can tour the factory of one of Italy’s best pasta makers, DeCecco.
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“My mother Sabia was my first teacher in the art of cooking, and continues to be one of my greatest inspirations. She makes wonderfully fresh meals with whatever is available from our family’s land. Lamb is a popular meat in Abruzzo and my mother’s pasta with lamb ragu is the best in the world, and was my inspiration for Chitarrine al Sugo d’Agnello. With fresh pecorino cheese (sharp and tangy, made from sheep’s milk and the most popular cheese in Abruzzo) and roasted bell peppers from her garden, my mother makes the most wonderful bread – Pane Mamma Sabia. Meals at home were always a special time for the family. I have many fond memories of hours spent at the table enjoying delicious food, my father Santillo’s homemade wine, and great conversations. Many times we found ourselves sitting at the table talking and drinking wine after lunch until it was time for dinner and time to start all over again!
“Though my mother’s cooking will always be my favorite, I do enjoy eating out as well. Sometimes I find inspirations for new dishes while eating at a restaurant, as I did with the Zuppa Taverna 48 featured on this menu. Taverna 48 is a restaurant in Pescara which is famous for a seafood and bean soup like the one I have created for you.
“With such a wonderful home and family in Italy, people often ask me why I chose to live in the United States. I always answer ‘Per amore, solo per amore’ (for love, only for love). While vacationing in Los Angeles, I met my wife Christine, and now that we have a family, the love that keeps me here is even greater.
“I still feel very close to and miss my homeland of Abruzzo, but weekly phone calls and regular visits home keep me feeling connected. Our most recent visit home was last spring – we surprised my family by arriving at the seafood restaurant where they were celebrating my father’s 70th birthday, After many hugs and lots of tears we all sat down to enjoy a wonderful meal. A dish we ate that afternoon inspired Branzino alla Vastese.
“I often think of Abruzzo and my wonderful family - my parents, two sisters and one brother. I think Abruzzo offers everything a person could want: beautiful mountains, lakes, the Adriatic Sea, and a tradition of great cooks and home grown food. So come to Abruzzo with me and share in the spirit of the panarda.
“Buon Appetito!”
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Trebbiano
