Property purchase: The three steps to buy property in Italy.

Understanding the process of buying property in Italy through an italian real estate agency.

Understanding the process of buying property in Italy through an italian real estate agency. Read more.

Characterful stone house to restore. Carunchio. Abruzzo.

Characterful stone house with traditional features to restore. Carunchio. Abruzzo.

Characterful stone house of 196 sqm to restore, traditional features, beautiful panoramic view. 20.000 €. View Property.

Villa for sale in Crecchio, 10 km far from the beach. Abruzzo.

Villa with two apartments, large garden with vineyard in Crecchio, Abruzzo.

Villa of 240 sqm, large garden with vineyard and well. Possibility to install a swimming pool. 145.000 €. View Property.

Beautiful villa with sea view. Montenero di Bisaccia. Molise.

Beautiful villa with breath-taking view of the Adriatic sea, Majella mountain and rolling hills. Molise, Italy.

Beautiful villa. 370 sqm of habitable space surrounded by 1.500 sqm garden. 350.000 €. View Property.

Life in Abruzzo. Events and Traditions.

This blog promotes life style in Abruzzo and Molise regions. Events, festivals, traditions and many others interesting, funny and useful tips about Abruzzo and Molise.

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Dairy La Fonte Nuova, traditional cheese from Casacalenda in Molise region

Scamorza Cheese      Truffle Cheese      Primosale Cheese

 Brave man Mr Giovanni Nomaro; In 2000 he decided to start a dairy in Casacalenda, in Molise region. His dream was to produce fresh cheese, mainly pasta filata cheese, “spun paste”, like mozzarella, although Molise had not any tradition of mozzarella making...

Cheese with Truffle Fresh Cheese Caciocavallo Cheese

Since then, the dairy has started to collect prizes and rewards in Italy and abroad, the walls of Giovanni's shop are now filled with prizes won by his dairy products, all produced with the highest quality standards.

Cheese factory in Molise Dairy Factory Molise La Fonte Nuova Dairy in Molise

The cheese is produced only with fresh local milk, the milk used is raw in order to confer unique flavors to the dairies. Giovanni’s cheese is the result of his region, his land, genuine and natural without any type of preservative.

Mature Cheese Scamorza Cheese Chilly Cheese Spun Paste Cheese
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Recipe of Cicerchiata

Cicerchiata, typical sweet from Abruzzo and Molise regions in Italy


INGREDIENTS
________________________________________

For four "Cicerchiata"

  • 2 eggs

  • 3 spoons of powdered sugar

  • 150-200 g of flour

  • 200 g of honey

  • 4 spoons of olive oil

  • confetti or praline to decorate

Preparation of "Cicerchiata"

Mix the eggs, the sugar, the four spoons of olive oil, the flour. Add the flour gently allowing to mix with the other ingredients. Mix until you reach a smooth and consistent dough. Leave the dough to rest for 30 minutes covering it with a tea towel.

Mix until you reach a smooth and consistent dough

After 30 minutes, make several tiny sticks with the dough.

Make several tiny sticks with the dough

Cut the sticks in small pieces the size of a bean.

Cut the sticks in small pieces

Put some oil in a fry pan and wait until the oil is very hot. Then fry the little beans made from the dough. When the fritters are ready, drain them from the oil with a perforated spoon. Put the fritters in a plate with blotting paper.

Fry the little beans made from the dough

Now put the honey in a wok and warm it up until it gets liquid. When it is warm and liquid, put the fritters into the honey and mix. All the fritters have to be completely immersed into the honey.

Put the fritters into the honey and mix

Now put the fritters into a plate and give them a shape (ring shape, pyramid, cupcake,...). Decorate with the praline or small confetti.

Wreath of fried sweet pasta dough balls slathered in hot honey and almonds
Typical Christmas or Carnival sweet in central Italy
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Sweet Fiadoni Easter Pastry

 Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone". On the world wide web this style of cheese pastry has many different names, including: fiadone con ricotta, fiadone al ricotta, fiadone di ricotta, fiadoni con ricotta, fiadoni al ricotta, fiadoni di ricotta, fiadone dolce, and sweet fiadone.

INGREDIENTS
________________________________________

For pastry dough:

  • 2 eggs

  • 2 tablespoons vegetable oil

  • 2 tablespoons sugar

  • Four as needed (about 1 1/2 cups)

For filling:

  • 1 egg

  • 1 container of ricotta, strained

  • 4 teaspoons sugar

Directions

  1. Mix the pastry dough ingredients and work into a fine dough.

  2. Let the dough rest for four to six hours.

  3. Divide the dough into small portions and pass it through the pasta machine (but not to the last number, should not be too thin). Pastry dough resembles lasagna noodles.

  4. Pipe small mounds of filling on pastry noodle; cut into portions.

  5. Press together pastry pockets with fork.

  6. Make tiny air vents on top of the pastry pockets.

  7. Brush with beaten egg.

  8. Bake in a shallow greased and floured pan in a 325 degree oven for fifteen to twenty minutes.

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