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La cOltura che ci piace: Land, Tradition and Culinary Memory of Abruzzo
Paperback
Travel GeneralGeneral World HistoryItalian Cooking
Publisher: Independently Published
Published: Apr 8 2026
Pages: 110
Weight: 0.47
Height: 0.29 Width: 6.00 Depth: 9.00
Language: English
The Italy you haven't found yet - told through its land, its people, and its food.
Abruzzo is the greenest region in Europe. One third of its territory is protected by national parks. The Marsican brown bear roams its mountains. Medieval villages sit untouched on limestone ridges. Its food - mutton skewers cooked over oak embers, a fish stew coloured gold with saffron, a pastry-encased baroque pie that takes two days to prepare - is among the most honest and deeply rooted in the entire Italian peninsula.
Almost nobody outside Italy knows it exists.
La cOltura che ci piace is a cultural journey through Abruzzo's four provinces - L'Aquila, Teramo, Chieti, Pescara - tracing the connections between landscape, identity, history and gastronomy. It is not a guidebook. It is not a recipe collection. It is something rarer: a book that treats food as a historical document, tradition as a living process, and a little-known Italian region as a lens through which to understand what Europe is quietly losing.
What this book covers:
- 2,000 years of Abruzzese history: from the ancient Italic peoples through the monastic Middle Ages, the great transhumance economy, and the twentieth-century diaspora that brought Abruzzese families to New York, Buenos Aires and Sydney
- The geography of extremes: mountains over 2,900 metres and the Adriatic coast within an hour's drive - and how this shaped two distinct cultures within a single region
- Popular traditions province by province: festivals, confraternities, artisan crafts, the UNESCO-listed transhumance routes, the unique stilt fishing machines of the Costa dei Trabocchi
- Fourteen chapters of gastronomy with full recipes: the Timballo teramano, the Virtù (the most complex dish in Italian cuisine), pasta alla chitarra, brodetto in its two rival versions, arrosticini, Navelli saffron risotto, and more
- A clear-eyed reflection on what is being lost - and what a new generation of Abruzzese people is choosing to recover
The title has been kept in Italian deliberately. La cOltura che ci piace fuses two Italian words - cultura (culture) and coltura (cultivation of the land) - into one, separated by a single capital letter. It is a statement: for millennia, in this region as across the Mediterranean world, cultivating the land and cultivating oneself were the same act. Modernity broke that bond. This book argues it is worth repairing.
A people's culture is written in the land they cultivate, in the bread they knead, in the festivals they celebrate. When one is lost, the others follow.
Richly documented, elegantly written, and structured for both the general reader and the cultural or academic audience, this is the definitive introduction in English to one of Italy's last great undiscovered territories.
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