The leisurely breakfasts at IL Tratturello will consist of homemade yoghurt and the
gorgeous freshly made ricotta prepared each morning by the local village artisan
cheese maker Verna Michelle, served with freshly picked figs, cherries, apricots
and plums from the garden, local honey, toasted walnuts and hazelnuts from the woods
of Orsogna and the legendary Montepulciano jam. Fragrant cakes will tempt those with
a sweet tooth, but for those who prefer savoury start to the day, freshly laid eggs,
locally cured meats and homemade breads will be served too!
IL Tratturello is a small, beautifully restored bed and breakfast offering exquisite
en suite accommodation in large rooms which open out onto natural Majella stone balconies.
The house is set in almost one acre of olive trees, fruit and nut trees and within
sight of both the Majella Mountains and Adriatic Sea.
Liz Franklin is the author of 11 cookery books and has written for some of the UK`s
most beautiful food and travel magazines. In addition to her writing, she has travelled
many parts of the world on cruise ships, giving lessons and demonstrations of the
food specialities relating to the ports of call and now runs cookery courses in Italy.
Evening dinner is an optional extra, and again will be based around prime, local
and seasonal ingredients.The region`s stunning coastline and wonderful mountainous
regions provide the best combination of freshly caught seafood and flavoursome meat
and game. In the summer, evening dinner will be served under the twinkling Abruzzese
stars, with freshly prepared breads, roasted vegetables from the kitchen garden and
succulent meats cooked in the wood burning oven or on the barbecue.
For informal eating, relax with a bottle of wine (or two) over Arrosticini (skewers
of Abruzzese mutton grilled to juicy perfection) or Porchetta, succulent roasted
pork flavoured with herbs from the garden. For something a little more structured,
there will be delicious menu of antipasti, primi, secondi, (dolci to include homemade
desserts and ice cream), delicious wines, liqueurs and coffee.
There`ll be traditional Italian favourites together with regional specialties, all
brought together with that extra touch of flair and imagination from Liz. Typical
indigenous dishes to try include spaghetti all'amatriciana, spaghetti alla chitarra
(pasta handmade using a machine known as a chittara, or guitar), prosciutto di cinghiale,
testicoli di mulo (small round lean pork sausages so-called because they are always
sold in pairs not because they are what the name suggests!!), pecorino d'Abruzzo,
local cheeses speckled with chillies, olives and tartufo especially made for roasting,
salame di fegato pazzo (spiced liver salami), and salame di fegato dolce (liver salami
made with honey) to name but a few.
Amongst the wines on offer will be the region`s fresh and delicious white wines Pecorino
and Trebbiano d`Abruzzo, the gutsy, much loved red, Montepulciano d'Abruzzo, and
the delightfully pink and perky Cerasuolo.
Optional extra activities that can be arranged to coincide with your stay include
cookery lessons, skiing, water sports, cycling, horse riding, guided walks and tours,
painting and craft work, Italian language lessons, cultural and theatre visits.
Incorporating visits to local wineries, olive oil producers, cheese makers and other
artisan producers with the chance to join in olive harvest and winemaking first hand,
enjoy local food specialities at noted local restaurants as well as on one of the
traditional stilted fishing huts set out to sea (known as trabocchi),