Montepulciano D'abruzzo - 2016 Region: Italy - Abruzzo

Total Page：16

File Type：pdf, Size：1020Kb

Tiberio MONTEPULCIANO D'ABRUZZO - 2016 REGION: ITALY - ABRUZZO GRAPES / SOILS Montepulciano 55 years average Clay- calcareous 15 Ha massal selection in 2018 THE WINE Vineyard Profile • Montepulciano d’Abruzzo native grape, coming from old vines 55 years old, 100% Massal selection. TIBERIO • Soil composition: Clay-calcareous • Training method: Canopy/Guyot The story of Azienda Agricola Tiberio rings • Elevation: 1200 feet more like a new world tale than one from • Vines/acre: 2500/4000 the old world of the ancient lands • Yield/acre: 3.2 tons beneath the Majella and Gran Sasso mountains in Abruzzo. At 350 meters, Harvest Notes twenty three miles inland from the seaside city of Pescara near the hillside • Harvest time: Hand harvested in October town of Cugnoli, Riccardo Tiberio found • Fermentation container: Stainless steel an old plot of Trebbiano Abruzzese vines • Aging container: Stainless steel tanks and bottle roughly 50 years old so impressive that he • Length of bottle aging: 3 months decided to change his and his family’s destiny. Winemaker's Notes • Brilliant ruby red with violet tinges. • Intense aromas and flavors, refined and elegant, with hints of sour red cherry, blueberry, violet and flint. • Smooth tannins, full-bodied and long fresh finish. • Food pairings – tomato and/or meat pasta dishes, poultry and wildfowl, red meats, venison and cheese. Technical Information • Varietal composition: 100% Montepulciano d’Abruzzo • Alcohol: 14.0% REVIEWS Montepulciano d’Abruzzo – 2016 92 Points - Vinous, September, 2018 Good bright red. Vibrant aromas of red cherry, raspberry, licorice and minerals, complicated by delicate hints of spices (coriander, cumin, tarragon). Then very silky on the palate, but displaying outstanding lift and intensity to the flavors of red cherry, pomegranate, flowers and tar. Very suave but juicy and fresh Montepulciano d’Abruzzo wine with none of the heaviness that often drags down wines of this variety. The finish is suave and bracing and shows a delightful light touch. GENERAL INFO Country Italy Region Abruzzo Appellation(s) Abruzzo Proprietors Riccardo, Cristiana, Antonio Tiberio (father, daughter, son) Founded 2000 Winemaker Cristiana Tiberio Annual Production 8,300 9L cases Farming (Sustainable, organic, Sustainable biodynamic).

Copy Link

Recommended publications

Fratelli-Wine-Full-October-1.Pdf
SIGNATURE COCKTAILS Luna Don Julio Blanco, Aperol, Passionfruit, Fresh Lime Juice 18 Pear of Brothers Ketel One Citroen, Pear Juice, Agave, Fresh Lemon Juice 16 Sorelle Absolut Ruby Red, Grapefruit Juice, St. Elder, Prosecco, Aperol, Lemon Juice 16 Poker Face Hendricks, St. Elder, Blackberry Puree, Ginger Beer, Fresh Lime Juice 17 Famous Espresso Martini Absolut Vanilla, Bailey’s, Kahlua, Frangelico, Disaronno, Espresso, Raw Sugar & Cocoa Rim 19 Uncle Nino Michter’s Bourbon, Amaro Nonino, Orange Juice, Agave, Cinnamon 17 Fantasma Ghost Tequila, Raspberries, Egg White, Pomegranate Juice, Lemon Juice 16 Tito’s Doli Tito’s infused pineapple nectar, luxardo cherry 17 Ciao Bella (Old Fashioned) Maker’s Mark, Chia Tea Syrup, Vanilla Bitters 17 Fratelli’s Sangria Martell VS, Combier Peach, Cointreau, Apple Pucker, red or white wine 18 BEER DRAFT BOTTLE Night Shift Brewing ‘Santilli’ IPA 9 Stella 9 Allagash Belgian Ale 9 Corona 9 Sam Adams Seasonal 9 Heineken 9 Peroni 9 Downeast Cider 9 Bud Light 8 Coors Light 8 Buckler N.A. 8 WINES BY THE GLASS SPARKLING Gl Btl N.V. Gambino, Prosecco, Veneto, Italy 16 64 N.V. Ruffino, Rose, Veneto, Italy 15 60 N.V. Veuve Clicquot, Brut, Reims, France 29 116 WHITES 2018 Chardonnay, Tormaresca, Puglia, Italy 17 68 2015 Chardonnay, Tom Gore, Sonoma, California 14 56 2016 Chardonnay, Jordan Winery, Russian River Valley, California 21 84 2017 Falanghina, Vesevo, Campania, Italy 15 60 2018 Gavi di Gavi, Beni di Batasiolo, Piemonte, Italy 14 56 2018 Pinot Grigio, Villa Marchese, Friuli, Italy 14 56 2017 Riesling, Kung
[Show full text]
WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco Del Merlo ‘Turranio,’ Sauv
WHITES 5OZ /25OZ /64OZ B WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco del Merlo ‘Turranio,’ Sauv. Blanc, 2017 12 48 Friuli, Italy Miner, Sauvignon Blanc, 2017 55 SPARKLING / CHAMPAGNE / SPARKLING ROSÉ Napa Valley, California 5OZ /25OZ /64OZ B Domaine Bonnard, Sancerre, 2017 52 Zardetto, Prosecco Brut, nv 7 28 70 Loire Valley, France Valdobbiadene, Italy Lucien Crochet, le Croix du Roy, 2017 95 Santome, Extra Dry Prosecco, nv 36 Loire Valley, France Veneta, Italy Riff, Pinot Grigio, 2017 9 36 Barone Pizzini, Brut Animante, nv 70 Trentino-Alto Adige, Italy Lombardy, Italy Fantinel, Pinot Grigio, 2017 40 Henriot, Brut Blanc de Blancs, nv 25 100 Friuli, Italy Champagne, France Santa Margherita, Pinot Grigio, 2018 16 64 Bruno Paillard, Grand Cru Blanc de Blancs, nv 180 Trentino-Alto Adige, Italy Champagne, France Nickel & Nickel, Chardonnay, 2017 70 Veuve Clicquot ‘Ponsardin’, Brut, nv 150 Carneros, California Champagne, France Antinori “Bramito del Cervo”, Chardonnay, 2017 12 48 Veuve Clicquot ‘Ponsardin’, Brut, nv, 1.5l 300 Umbria, Italy Champagne, France Forman Vineyard, Chardonnay, 2017 170 Belstar Cuvée Rosé, nv 8 32 Napa Valley, California Veneto, Italy Il Borro “LeMelle”, Chardonnay, 2017 52 Laurent-Perrier Rosé, nv 220 Tuscany, Italy Champagne, France Contratto “For England”, Brut Rosé, Blanc de noir, 2011 90 Piedmont, Italy Cantina Della Volta, Lambrusco, Brut Rosso, 2016 11 44 Emilia Romagna, Italy Cantina Della Volta, Lambrusco, Rosé Metodo Classico, 2014 70 UNIQUE WHITES Emilia Romagna, Italy 5OZ
[Show full text]
The Italian Wine Sector
The Italian Wine Sector 28 Feb 2017 The Italian wine sector is the world’s largest wine producer and its second largest exporter by volume behind Spain. This paper gives an overview of wine production, consumption, imports and exports for the Italian wine sector and how these compare with Australia. Production Italy produces the most wine of any country in the world. The OIV estimated that while Italian wine production fell by 1.2 per cent in 2016 to 4.9 billion litres this still placed Italy ahead of France (4.2 billion litres) and Spain (3.8 billion litres In comparison, Australian wine production is one quarter of Italy’s (1.2 billion litres). Between 2001 and 2015, Italian wine production averaged 4.7 billion litres, reaching a peak of 5.4 billion litres in 2006. Italian wines are categorised by their official quality level designation. The highest quality level in Italy is Denominazione d’Origine Controllata e Garantita (DOCG), of which there are currently 74. The second level is Denominazione d’Origine Controllata (DOC). There are 334 DOCs. European Union (EU) law allows Italian producers to continue to use these terms, but the EU officially considers both to be at the same level of Protected Designation of Origin or PDO –known in Italy as Denominazione d’Origine Protetta (DOP). Therefore, the DOP list contains all 408 DOCs and DOCGs together. The quality level below this, which has less stringent requirements and therefore gives producers more flexibility on how they make their wines, is called Indicazione Geografica Protetta (IGP) – or Protected Geographic Indication in English.
[Show full text]
Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2
Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2 Contents ICRANet Faculty Staff……………………………………………………………………. p. 17 Adjunct Professors of the Faculty .……………………………………………………… p. 36 Lecturers…………………………………………………………………………………… p. 64 Research Scientists ……………………………………………………………………….. p. 76 Visiting Scientists ………………………………………………………………………... p. 86 IRAP Ph. D. Students ……………………………………………………………………. p. 103 IRAP Ph. D. Erasmus Mundus Students………………………………………………. p. 123 Administrative and Secretarial Staff …………………………………………………… p. 135 3 4 ICRANet Faculty Staff Belinski Vladimir ICRANet Bianco Carlo Luciano University of Rome “Sapienza” and ICRANet Einasto Jaan Tartu Observatory, Estonia Novello Mario Cesare Lattes-ICRANet Chair CBPF, Rio de Janeiro, Brasil Rueda Jorge A. University of Rome “Sapienza” and ICRANet Ruffini Remo University of Rome “Sapienza” and ICRANet Vereshchagin Gregory ICRANet Xue She-Sheng ICRANet 5 Adjunct Professors Of The Faculty Aharonian Felix Albert Benjamin Jegischewitsch Markarjan Chair Dublin Institute for Advanced Studies, Dublin, Ireland Max-Planck-Institut für Kernphysis, Heidelberg, Germany Amati Lorenzo Istituto di Astrofisica Spaziale e Fisica Cosmica, Italy Arnett David Subramanyan Chandrasektar- ICRANet Chair University of Arizona, Tucson, USA Chakrabarti Sandip P. Centre for Space Physics, India Chardonnet Pascal Université de la Savoie, France Chechetkin Valeri Mstislav Vsevolodich Keldysh-ICRANet Chair Keldysh institute for Applied Mathematics Moscow, Russia Damour Thibault Joseph-Louis
[Show full text]
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina
[Show full text]
Tiberio ARCHIVIO MONTEPULCIANO D'abruzzo - 2017 REGION: ITALY - ABRUZZO
Tiberio ARCHIVIO MONTEPULCIANO D'ABRUZZO - 2017 REGION: ITALY - ABRUZZO THE WINE Vineyard Profile The Archivio is a “single vineyard” Montepulciano d’Abruzzo coming from a specific 1.2 hectare portion of our historical 2.5 hectare vineyard planted to 65 years old Montepulciano vines. It is from this vineyard that over the years we identified, selected and then propagated our massal selections of Montepulciano vines with which we have planted all our Montepulciano vineyards. The Archivio is a special portion of this larger vineyard because it is the only plot on the whole property that has a strong clay presence in the subsoil (limestone soil – subsoil with presence of clay and iron oxide). The Montepulciano that grows in the Archivio vineyard has different characteristics and so do the wines that are made with it. It is from this vineyard that we identified four different Montepulciano biotypes that look and behave differently from other known Montepulciano biotypes and clones. Therefore, it represents our estates’s historical Montepulciano vines library , or archive (hence the wine’s name: “archivio” in Italian translates to TIBERIO archive). The four biotypes have been named after our estate’s dogs, that are as much a part of our family’s history as the wines we make. The story of Azienda Agricola Tiberio rings Differences between the four biotypes are numerous, but these can be generalized more like a new world tale than one from in: one biotype is characterized by smaller round berries with thicker skins that the old world of the ancient lands reach full physiologic polyphenol ripeness with greater ease, Tione98 ; a second beneath the Majella and Gran Sasso biotype that has grapes with thin skins (and therefore a lower skin to pulp ratio mountains in Abruzzo.
[Show full text]
View Trabocco's Wine List Here
Wine and Drinks Trabocco Signature Cocktails Classic Cocktails Vesper Trabocco’s Signature Cocktails feature Alameda’s Gin, Vodka, Cocchi Americano own St. George Spirits and Cosmopolitan Hangar 1 Vodkas Vodka, triple sec, cranberry, lime Rare Old Fashioned Trabocchino Eagle Rare Bourbon, Angostura bitters, lemon twist St George Terroir Gin, Cochi Americano, Absinthe Mojito Verte Silver rum, mint, lime, soda Doppio Tempo Sidecar St George Botanivore Gin, Limoncello, thyme Brandy, triple sec, lemon, sugared rim Sazerac Spritz Aperol, Prosecco , soda Bulleit Rye, St. George Absinthe, Peychaud’s Campari Spritz bitters Campari, Prosecco, soda Double-Barreled Negroni St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak) Specialty Cocktails Citronella Agro Dolce Hangar 1 Buddha’s Hand Citron, Limoncello, Aperol, St. Germain, lime Rosemary, Egg White, house-made orange bitters The Bitter Italian Milano Mule Larceny Bourbon, Carpano Antica, Angostura Hangar 1 Mandarin Blossom, saffron, ginger beer bitters, Luxardo Cherries South Shore Sling Dante’s Daiquiri St. George Botanivore Gin, Visciola, pineapple, lime, Rhum J.M Agricole Rum, Cappelleti, grapefruit,, lime orange Ferrari Margarita Alameda Royale Milagro Silver tequila, Gran Gala, agave, lime St. George Raspberry liquor, Prosecco Il Bello Basil Martini Milagro tequila, lime, simple syrup, jalapeno, ginger Hangar 1 vodka, triple sec, lime, fresh basil beer Bloody Mary St. George Green Chile Vodka, house-made Mary mix Wines by the Glass Rock Wall Wines on Tap Glass/Carafe ( 1/2 liter)
[Show full text]
Antipasti Zuppa Del Giorno Insalate Primi Piatti Secondi
ANTIPASTI PRIMI PIATTI Bruschetta Smaller portions are available for rigatoni and casarecce dishes. Our homemade bread with fresh mozzarella, fresh basil, PASTA FRESCA olive oil, and a garlic and cherry tomato rub. $5.95 Rigatoni con Mozzarella Mozzarella al Forno San Marzano tomato sauce, fresh mozzarella, Prosciutto-wrapped fresh mozzarella grilled and then fresh basil, parmigiano. $13.50 baked in San Marzano tomato sauce. Topped with parmigiano Add prosciutto or salsiccia $3.00 and an arugula salad. $12.95 Casarecce con Tre Carne Polpette del Giorno A rich ragu with wild boar, chicken and prosciutto. Meatballs of the day. Ask your wait staff for our current preparation. Roasted San Marzano tomatoes. Topped with parmigiano. $21.95 Carpaccio Agnolotti di Marcelli Thinly sliced rare beef with parmigiano shavings, Pasta stuffed with Primo Sale, Pecorino di Parco, Fiorello, lemon, olive oil, and arugula. $12.50 and taleggio cheeses. Tossed in a light Muffato cheese sauce and topped with crumbled candied lamb. $23.95 Insalata di Mare Cuttlefish, calamari, shrimp, octopus, celery, frisee, treviso PASTA SECCA dressed with olio fresco and lemon juice. $13.95 Garganelli ai Profumi di Gran Sasso Seppie alla Plancha A vibrant green spinach laced and herb scented veal, chicken, Calamari’s elegant cousin! Plancha-cooked cuttlefish and pancetta ragu tossed with raw milk Pecorino del Parco served in a light lemon, white wine and garlic sauce. $13.95 cheese in Rustichella d'Abruzzo pasta. $19.95 Caldo di Mare Linguini con Filetti di Pomodori Southern style mussels and clams sauteed in garlic, olive oil, Fresh cherry tomatoes, basil, and arugula in a light tomato glaze.
[Show full text]
Brunch Contorni Pastries
PIZZA BRUNCH S LA COLOMBE COFFEE NCAKE ESPRESSO 3 HANGER STEAK & EGGS PA GLUTEN FREE ADD5 27 BUTTERMILK STRONG DRIP 3.50 8oz Grass-fed Hanger Steak, BLUEBERRY PANCAKES 15 VEGAN CASHEWMOZZARELLA ADD 4 AMERICANO 3.25 2 Eggs Sunny Side Up, Toast PANCAKES 17 ADD EGG 1 Salted Butter, Maple Syrup Wild Blueberry Compote MACCHIATO 3.25 MARKET SALAD 14 21 CAPPUCCINO 3.75 SPICY BRUNCH PIZZA Watercress, Frisée, Herbs, RICOTTA & TART CHERRY17 Tomato Sauce, Mozzarella, Chorizo, CAFFÉ LATTE 4.25 Sherry Shallot Vinaigrette Sheep's Milk Ricotta, Cherry Compote N'Duja, Fresnos, Egg 16 MARINARA 17 SAN BENEDETTO Tomato Sauce, Anchovies, Olives, Poached Eggs, Smoked Ham, CONTORNI Garlic, Oregano, Basil English Muffins, Hollandaise, Green Salad 17 17 NORVEGESE 6 MARGHERITA DRESSED AVOCADO Poached Eggs, Smoked Salmon, I Tomato Sauce, Mozzarella, Basil Everything Spice B BITE English Muffins, Hollandaise, Green Salad BACON 9 NAPOLI 19 11 YOGURT & GRANOLA Thick Cut Maple Peppered Bacon 4 - DIET COKE 3 Tomato Sauce, Mozzarella, Anchovies, COCA COLA Yogurt, Pistachio Granola, Seasonal Berries 5 Olives, Garlic, Oregano FENTIMAN'S GINGER BEER TOAST & JAM 6 WATER 7 CAPOCOLLO 19 FRESH BAKED FOCACCIA Salted Butter, Seasonal Jam SMERALDINA 4 Tomato Sauce, Mozzarella, Hot Coppa, Basil & WHIPPED RICOTTA 8 FRESHLY SQUEEZED LEMONADE 4 Imported Sheep’s Milk Ricotta, TWO EGGS 6 ETENED BLACK ICED TEA 20 UNSWE BUFALA Cured Olives, Preserved Lemons Any Style 6 Tomato Sauce, Buffalo Milk Mozzarella, Basil FRESHLY SQUEEZED ORANGE OMELETTE DEL GIORNO ROASTED POTATOES 6 SALSICCIA
[Show full text]
Carbonaraday
6 APRIL 2019: #CARBONARADAY NEVER WAS THERE A MORE DEBATED RECIPE... THE ORIGIN AND EVOLUTION OF “CARBONARA” ACCORDING TO THE BOOKS OF ACADEMIA BARILLA’S GASTRONOMIC LIBRARY It is cited for the first time in an Italian film from 1951 starring Aldo Fabrizi. And three years later, it appears in the literary work “Racconti Romani” (Roman Tales) by Alberto Moravia. But the first recipe for pasta alla carbonara was published – strangerly enough – in a restaurant guide for a district in Chicago. Luca Cesari’s research work in Academia Barilla’s Gastronomic Library provides a detailed, totally new reconstruction of the origins and evolution of the world’s most popular pasta dish. Suffice to say that the ingredients of the first ever carbonara’s recipe published in Italy were bacon, gruyere and garlic: not a trace of pecorino cheese, guanciale (cured pork jowl) or pepper – as purists would say! For #CarbonaraDay 2019, Barilla starts from the origins of this recipe, giving s nod to the future through a contest organised in cooperation with La Cucina Italiana, that will give food influencers, journalists and pasta lovers the chance to make their own version of carbonara, using the classic ingredients, or opting for the new ones… It is the most widely debated, interpreted and beloved Italian recipe in the world. The etymology of its name is still a mystery, with three possible explanations: the carboneria (a secret society), the carbonai (charcoal kiln builders) and the colour of the pepper used to prepare it. While, considering the origin of the recipe various theories are still being debated.
[Show full text]
Abruzzo Cellar Wine Club Notes January 2018.Pages
WINE CLUB CHRONICLE January 2018 issue no. 93 crushak.com The Hills of Abruzzo CELLAR CLUB Masciarelli Montepulciano d’Abruzzo 2015 grape: Montepulciano winemaking: grapes blended from six distinct small vineyard plots, viniﬁed and aged in stainless steel Absolutely the perfect expression of the Montepulciano grape: juicy and generous, with bright fruit, a touch of smoke, and an appetizing hint of bitterness. We test-drove this with mushroom and pepper pizza, with lamb skewers, with lentil stew, and it hit the mark on every dish! Masciarelli truly is the benchmark for many in the region, and we Welcome to mid-winter everyone! You know what that strongly hope to carry this and many more wines of theirs for years to come. Drink now, with almond dukkah means: ice-glazed streets, bone-chilling winds…and the lamb skewers and grilled radicchio perfect time to cook up some hearty dishes and pop some soulful bottles of wine! It is with great delight, Masciarelli Trebbiano d’Abruzzo 2016 and a rumble in our tummies, that we bring you the grape: Trebbiano fabulous food-loving wines of Central Italy’s Abruzzo winemaking: from four vineyard sites with vines region. Perennially overshadowed by the better-known averaging 40 years old, viniﬁed in stainless steel Chiantis and Barolos of the world, Abruzzo’s wines remain somewhat unrecognized and undervalued (i.e. Wow. Just wow. It’s bottles like these that remind us just how wonderful it is to seek out the lesser-known, the incredibly quality for the price), but they are as joyous uncommon, the hard-to-pronounce wines of the world; and friendly and delightful as bottles of wine come.
[Show full text]
Regione Abruzzo
20-6-2014 Supplemento ordinario n. 48 alla GAZZETTA UFFICIALE Serie generale - n. 141 A LLEGATO REGIONE ABRUZZO Tipologia N° Prodotto 1 centerba o cianterba liquore a base di gentiana lutea l., amaro di genziana, 2 digestivo di genziana Bevande analcoliche, 3 liquore allo zafferano distillati e liquori 4 mosto cotto 5 ponce, punce, punk 6 ratafia - rattafia 7 vino cotto - vin cuott - vin cott 8 annoia 9 arrosticini 10 capra alla neretese 11 coppa di testa, la coppa 12 guanciale amatriciano 13 lonza, capelomme 14 micischia, vilischia, vicicchia, mucischia 15 mortadella di campotosto, coglioni di mulo 16 nnuje teramane 17 porchetta abruzzese 18 prosciuttello salame abruzzese, salame nostrano, salame artigianale, Carni (e frattaglie) 19 salame tradizionale, salame tipico fresche e loro 20 salame aquila preparazione 21 salamelle di fegato al vino cotto 22 salsiccia di fegato 23 salsiccia di fegato con miele 24 salsiccia di maiale sott’olio 25 salsicciotto di pennapiedimonte 26 salsicciotto frentano, salsicciotto, saiggicciott, sauccicciott 27 soppressata, salame pressato, schiacciata, salame aquila 28 tacchino alla canzanese 29 tacchino alla neretese 30 ventricina teramana ventricina vastese, del vastese, vescica, ventricina di guilmi, 31 muletta 32 cacio di vacca bianca, caciotta di vacca 33 caciocavallo abruzzese 34 caciofiore aquilano 35 caciotta vaccina frentana, formaggio di vacca, casce d' vacc 36 caprino abruzzese, formaggi caprini abruzzesi 37 formaggi e ricotta di stazzo 38 giuncata vaccina abruzzese, sprisciocca Formaggi 39 giuncatella
[Show full text]