Curiosities

The recipe for necci with ricotta is my contribution to the ‘Gustoso Abruzzo’ initiative organized by my fellow Abruzzese food bloggers ‘Un’americana tra gli orsi‘, ‘Nevole e Nuvole‘ and ‘Polvere di spezie‘. The goal is to promote the excellence of the Abruzzo region. The special product of the month is chestnuts. Chestnuts were once the bread of the poor, a barter food with other food products that helped support the mountain populations of Abruzzo during the winter period. The queen of Valle Roveto, in Marsica, in the province of L’Aquila, is the ‘Roscetta chestnut’, a PAT (traditional agri-food product), so called because of its reddish hues. Meanwhile, the king of the Valle Castellana area, a village in the province of Teramo, in the territory of the Gran Sasso and Monti della Laga National Park, is the ‘Laga chestnut’. Both of these varieties belong to the ‘Florentine marron’ family. This is why I chose to make a traditional Tuscan dessert; Abruzzo is my home, Tuscany welcomed me, and there is a close relationship between our Abruzzese chestnuts and those from Tuscany, hence the necci with ricotta. A recipe that perfectly marries our wonderful regional specialties.

Notes

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