Abruzzino
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Tiella (typical abruzzo’s  recip)

Ingredients:
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.

Preparation:
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°

Formats:
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