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Tiella (typical abruzzo’s  recip)

400 g Reginella d’Abruzzo (classic/smoked) Abruzzino , 600 g ripe tomatoes (without seeds, peel, and the liquid part), 500 g aubergines, 500 g peeled potatoes cut into slices, 400 g slices of onion, finely chopped celery, 2 minced cloves of garlic, 3 spoons of minced parsley, olive oil, salt and pepper.

Cut off the stolks and the bottom from the aubergine, then cut them into slices and let them loose liquids. Now take a wide backing tin and oil its bottom, put a layer of vegetables covered by another layer of Abruzino; cover each layer with minced celery, garlic, parsley, salt, pepper and a trickle of oil. Cook in a pre-heated oven at 180°  until it is properly dried up.

Abruzzino, which commonly is from Sila area, originally is a from the district of L’Aquila. It is manufactured exclusively with vaccine milk. It looks like a Provolone but it has a shorter drying up time.

Ingredients: pasteurized vaccine milk, rennet and salt (smoked aroma).
Nutritional and organoleptic characterization:
Abruzzino is a stringy dough cheese which has a very short seasoning time (10/12 days). Its surface is straw-coloured, smooth, shiny and homogeneous. The dough’s colour is cream, it has got a thready structure and a tender consistency – when cut it will be regular and homogeneous. It is very tasty.

Average nutritional values for 100 g of product:
Energetic value: 340 kcal
Proteins: 22,0/23,0 g
Fat: 26,0/29,0 g
Carbohydrates: 1,0 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)

Shelf life: 30 days
Consevability: maximum temperature + 4°

250 g classic/smoked Abruzzino
About 1,2 Kg classic/smoked Abruzzino

3 Kg classic/smoked Abruzzino

Reginella d'Abruzzo srl - Via Aroto, 1 - 67039 Sulmona (AQ) Italia - tel. +39.0864.33419 - fax +39.0864.56579