The PA Melting Pot: Southern Europe: 9 -
Italians 4 A - Abruzzi aka Abruzzo and Molise
Western PA
is comprised of 13 to 16% Italian-Americans.
We do know that many came from south central and southern Italy such as
the regions of Calabria, Campania,
Apulia, Abruzzi aka Abruzzo, Molise, Basilicata and Sicily. Southern Italy was
impoverished. The immigrants left to find work.
The country itself only became united in 1861 so the immigrants from the
different regions considered themselves Calabrians, Campanians, Sicilians, etc.
instead of Italians and they settled with their own paesani (villagers).
From 1876-1924, more than 4.5 million Italians arrived in the US and over two million more came in the years 1901-1910.
From 1876-1924, more than 4.5 million Italians arrived in the US and over two million more came in the years 1901-1910.
NOTE ABOUT ITALIAN CUISINE: Italian cuisine (one of the oldest
cuisines in the world) developed
through centuries of social and political changes with roots as far back as the
4th century BCE. Italian cuisine has its origins in Etruscan, Greek and ancient Roman
cuisines. These two Italian regions are located
in the south central part of Italy. They
are traditionally lumped together as one since the culture, cuisine, wines and
proximity are so similar and at one time they were co-joined. The most famous dish in Abruzzi is arrosticini (lamb
on sticks cooked over coals) and in Molise it is cavatelli (homemade macaroni type
pasta served with meat sauce, broccoli or mushrooms).
They are
famous for their regional specialties, cheeses and wines. Pasta, meat and vegetables are central to the
two cuisines. Chili peppers (pepperoncini) which are called diavoletti or
“little devils” because of their spicy heat are popular. Due to the shepherding
in the area many lamb dishes are popular, many of which are served with pasta.
Mushrooms (usually wild ones), rosemary, garlic, hot
chili pepper, aromatic saffron and fruity olive oil are prominent in
Abruzzi-Molise cuisine. Also raised on the coast are carrots, potatoes, spinach, peppers, tomatoes, figs and plums. It is also important to note that the
extra virgin olive oil produced locally is rated as one of the best in the
country.
Formaggi (cheeses) include cow’s/buffalo’s/ewe’s
milk such as Caciacavallo, Caciofione, Mozzarella, Pecorino, Provola/provolone,
Ricotta, Ricottina and Scamorza.
Cucina (cuisine)
dishes include Brodetto (fish stew seasoned with oil, garlic, tomato, onion,
chopped parsley and wine vinegar), Capocollo (cured neck of pork), Cif Cin
(pork dish flavored with garlic and rosemary), Maccheroni alla chitarra
(special shaped pasta served with lamb sauce), Mortadella di compotosto (very
garlicky Italian sausage), Mulette (smoked
salt pork), Orecchie di preti (“Priests’ ears” pasta), Papicci al pomodoro (a
kind of pasta with tomatoes) and Pincigrassi (pasta made with egg &
alternating layers with chicken livers, sweetbreads, sausage, onions, truffles
and Marsala then topped with cheese and baked). As for other seafood cod, red
mullet, clams and mussels are also popular.
Dessert (desserts) include biscotti,
calgiones (calzones), torroni (a round cake
honey, sugar, egg white and nuts), scrippelle (crepes), fritelle (fritters) and
Le torte dolci (sweet cakes).
Alcool (alcohol) drinks: Ceneterbe (Hundred Herbs) is a strong 72% alcohol,
spicy herbal liqueur drunk by the locals.
Another liqueur is Genziana distilled from gentian roots. (Gentian is an
herb root often associated with good digestion).
Vino (wines): Montepulciano DOCG and Trebbiano d’Abruzzo
DOC are considered among the world’s finest wines. In 2012 a bottle of
Trebbiano d”Abruzzo Colline Teramane ranked #1 in the top 50 Italian wine
awards.
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