Campli’s flavours and typical products

Typical local products
The hilly position, the mild and airy climate, the link with the traditions of the past constitute for the territory of Campli a treasure trove of excellent raw materials. Wise craftsmanship and ancient recipes handed down for generations and often jealously guarded as a sort of treasure, evoke memories, scents, sensations that withstand the wear and tear of time, transforming themselves into artisanal products with a unique taste.
Campli's Italic porchetta is the main product of the table. It has very ancient origins, as evidenced by the remains of pig bones found in the Necropolis of Campovalano. The production and marketing of Campleses porchetta was already regulated in the municipal statutes of 1578. It is distinguished by the spicing of the meats, the craftsmanship and the slow cooking in the wood oven.
Precious black, muscat, white, uncinato or scorzone, the Laga truffle is collected in quantity in our territory, it is used to season first and second courses with an intoxicating aroma.
There are countless dairy products: from pungent Pecorino cheese, to the most lovable cow cheeses, classic and buffalo mozzarella, spiced cheeses with chilli or truffles. The transformation of pork into sausages is rich and varied, from sausages to classic sausages or sausages flavored with Montepulciano wine and truffles, from loins and hams aged in airy mountain cellars.

At the table
Among the variety of first courses of traditional cuisine, the timballo (or, as it is still called by our grandmothers, the pasticcio), the scrippelle 'mbusse, the spaghetti alla chitarra with the pallottine, the fregnacce, the pappardelle with mushrooms and truffles should be tasted. , the sweet sheep ricotta ravioli and the propitiatory vegetable and legume soup on May 1st: the virtues.
Traditional second courses have roasted meats as their protagonist: not only hot pork with crust to fill the fragrant sandwiches, but also grilled lamb, free-range chickens reared outdoors, roasted veal and mutton rigorously cooked in the wood oven.
The proximity to the coast and the memory of the ancient practice of selling the ice of the "nevaroli" of Battaglia to Adriatic fishermen preserve the traditional Friday menu based on fish, which can be tasted in the local restaurants and trattorias.
The preparation of typical desserts, as well as that of some traditional dishes, follows the rhythm of religious and civil recurrences: among the most famous we remember the traditional cake of feast days (called sweet pizza), the farnese bauletto (reminiscent of the Abruzzeses parrozzo ), ricotta flavored or Montepulciano grape jam tarts, glazed boiled taralli, Easter spianate and an innumerable variety of sweets with dried fruit.
 
The typical wines produced on the hills of Campli, such as Passerina, Pecorino, Cerasuolo, Montepulciano d'Abruzzo, take care of the traditional flavors. For pairing with desserts, cooked wine is a must, made as in the past in large copper cauldrons. To aid digestion, there are several locally produced liqueurs: gentian, star anise, ratafià and amaro del Campleses. And after a traditional lunch or to accompany a snack, the irreplaceable gaseous of Campli, a soft drink produced in the area since the 1960s, fresh and thirst-quenching, should be tasted. Finally, the dressing: fragrant, round, characterized by a bright green color that enriches every dish, called the gold of the hills: extra virgin olive oil.