Jan 13, 2016

The cheese I ate in Abruzzo

If I were to list all the cheese I have tasted, this post would be monumental. Let's say that I eat slightly more dairy than the average cheese lover. My work with Gambero Rosso in the last six months has contributed to that.

What I tasted during the filming of «ABCheese» was only a fraction of what is produced in Italy, yet in a total of ten episodes of Season 1, I ended up "deepening my knowledge" of at least two products in each segment. That's a lot of cheese.

Now that filming is over and the show is airing on Italian satellite TV, it feels good to flip through my camera roll, finding memories of the places, people and products I discovered.

Today I want to share some thoughts and photos gathered behind the scenes during filming in Abruzzo this past September.

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  1. Fantastico! I wish I could watch in CA, will try to when in Italy this April.

    1. I know, my dad and the rest of my American family wish they could too! In a year season 1 will be available in streaming on the Gambero Rosso website, until then, let's hope in lots of reruns!

  2. Thank you for the article.
    The Abruzzo region is the "green heart of Italy" and one of the most picturesque parts of the country. This is the incredible beauty of the Apennine mountains, and the dense green forests of the local nature reserves, and the coast of the Adriatic Sea with countless beaches. Naturally, as in any other city, it has its own historical and cultural monuments. But, you are right, we should also pay attention to local cheeses. I even wrote about them in one of my essays (read full article)
    The most popular cheese in Abruzzo is sheep pecorino, it is usually seasoned with a lot of different spices. From sheep's milk is made and cheese Giuncatella abruzzese.
    In Abruzzo is quite popular mozzarella fjor di latte, which is made from cow's milk. Other white cheese from cow's milk is Caciocavallo abruzzese, Caciofiore Aquila, Caciotta frentana, Caprino abruzzese, as well as Scamorza abruzzese cheeses, which can be either fresh or smoked.
    In Abruzzo, you should try the Fiadone patties with cheese and herb stuffing. Traditionally they are cooked for Easter, but the inhabitants of Abruzzo are so fond of a combination of a thin toasted dough and cheese filling that they are prepared on any other day. The most "abruzzan" version of fyadone - with pecorino, egg and saffron flavored with white wine.