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La cucina Abruzzese

Delicious recipes to get in the mood

Of course, when discovering a country, culture and its inhabitants, the local cuisine is part of it.

Do you enjoy cooking and do you want to get to know the Abruzzo cuisine better? Then we have a number of super tasty recipes for you here. So that you can get into the holiday mood at home, but also enjoy cooking in our great holiday homes in Abruzzo!


Buon appetito!

Ravioli di ricotta 

Ingredients for 4 people


For the fresh pasta:

3 eggs

300 gr flour

pinch of salt


For the filling:

250gr fresh ricotta di pecora (sheep ricotta)

100 gr grated parmesan cheese

pinch of nutmeg, pinch of salt and pepper

1 egg


Preparation of the pasta:

Make a basin of the flour and break the eggs in the middle. With a fork you beat the eggs and little by little you take some flour with the fork. Make a dough of the whole and knead everything well into a ball for 10 minutes. Rest the dough for 30 minutes, wrapped in cellophane so that the gluten can do their work.

Roll out the dough with the (long) rolling pin or with the pasta machine until you get a sfoglia about 1.5 millimeters thick, or rather thin!


Preparation of the filling:

Place the ricotta, parmesan, egg, nutmeg, pinch of salt and pepper in a bowl. Make a firm filling.


Preparation of the ravioli:

Place a strip of dough of about 8 cm on the work table. Using a teaspoon, put a little of the filling in the center. Leave about 2 cm between one pile and the other. Finish the entire strip like this and knock the dough back so that you get packages. Using a knife, cut the ravioli apart and seal them one by one with a fork.


For the sauce:

You can serve these ravioli with melted butter and sage and a little extra parmesan cheese on top. You can of course also make a ragu with ground beef and tomato sauce.





cusano koken
cusano koken 3
cusano koken 1
cusano koken 2

Ingredients for 4 people


300 gr bread without short.

2 tablespoons of pecorino cheese

a few basil leaves

3 eggs

4 tablespoons of extra virgin olive oil

half an onion

300 gr tomato sauce natural

sunflower oil for frying

Salt and pepper


In a bowl, combine the crushed bread, grated pecorino cheese, half of the chopped basil and the eggs. Mix all this until firm and let it rest for 20 minutes.


Heat up the olive oil in a pan and fry the chopped onion, add the tomato sauce. Add the rest of the basil, salt and pepper and let it simmer for about 15 minutes.


After 20 minutes, make balls of the bread mixture and fry them in the sunflower oil. Let the balls drain on a piece of kitchen paper. Serve the balls with the fresh and tasty tomato sauce and some basil leaves.






Polpette di pane
polpette di pane1
polpette di pane 3
polpette di pane 2
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