|The Clearance Crew|
|Chief Gweed & Little Gweed|
Every few kilometres, at natural stopping points such as an old stone shepherds hut, an ancient cave, hermitage or chapel built into the rock, we found the food stands. Each one a sample of typical Abruzzese cooking. Simple peasant fare but all equally delicious. At one, just tomatoes and bread, but the biggest, ripest, sweetest tomatoes you have ever seen, all drizzled with sweet, peppery olive oil. At another, pecorino cheese, and at others we found a meat stew, cheese balls in tomato sauce and the most tender and delicious cold pork.
So there we were, at the end of fabulous day, all sitting round a table in Serra tucking into our final dish, a big bowl of pasta with a delicate ragu, neatly finished off with a huge, chin dripping, chunk of watermelon.
FIRST SUNDAY OF AUGUST EVERY YEAR
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