MAIN INGREDIENTS
Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and cloves are fried in olive oil and mixed with the goat meat that’s cut into cubes.
Once browned, the meat is deglazed with white wine. Once the alcohol evaporates, the ingredients are covered with water and simmered for about an hour. Chopped and peeled tomatoes are added to the pot and cooked for another hour. The peppers are cut into strips, fried in olive oil, drained, seasoned with salt, and added to the pot.
MAIN INGREDIENTS
Tacchino alla canzanese is a traditional dish originating from Canzano in Abruzzo. The dish is usually made with a combination of turkey, white wine, garlic, rosemary, salt, and peppercorns. The turkey is cleaned, halved, and most of the bones are removed or crushed.
It's placed in a terracotta pot with garlic, rosemary, white wine, salt, and peppercorns. The ingredients are covered with boiling water, and the pot is placed into a wood-burning oven to cook for four hours. After that, more wood is added, the turkey is turned, and it's cooked for four more hours.
MAIN INGREDIENTS
Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rosemary, and hare pieces are sautéed in olive oil until the meat is golden.
It is then covered with the stock and seasoned with salt and pepper. The mixture is simmered for more than an hour over low heat. The anchovies, chopped pickles, and capers are added to the pan and the dish is cooked for a bit more until the meat is completely tender.
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