The Molise Region continues to be rich in her gastronomical traditions. The region is gifted with mountains, rolling hills and the sea which allows its cuisine to specialize in a variety of creative and wonderful dishes including flavourful meats, a bounty of seasonal vegetables and fruits and the freshest seafood available. The adriatic coast offers many seafood specialities which are quite elaborate and flavorful. The most famous being seafood Brodetto followed closely by Stuffed Squid, Spaghetti with Plump, juicy Mussels and fresh Tomatoes, Makeral with Peppers and Risotto alla Marinara as well as other rice and fresh seafood creations. The Abruzzo and Molise regions are proud to be a big part of Italy’s olive growth. The Hotel Strand purchases the best quality of Extra Vergin Olive Oil directly from local producers to e used in its Restaurant. Today the oil is still produced in the old tradition guaranteeing a wonderful aroma a unique flavor. In addition to the great variety of wonderful food these regions havo to offer, there are exceptional locally prduced wines to compliment any meal. Most popular is the Montepulciano d’Abruzzo d.o.c. and Molise Rosso d.o.c. (known for its intense ruby red color, light tannin with a dry yet smooth robust body), a great accompaniament to meat. Also, the Trebbiano d’Abruzzo d.o.c. (pale yellow in color with a dry and delicate nose and smooth body) is excellent with the seafood for wich our coast is so well known.
Brodetto alla Vastese (4 servings) 1Kg assorted fresh fish, 10 each mussels and clams, calamari, scampi, 800 gms tomatoes, olive oil, ½ green pepper, 2 cloves of garlic, parsley and salt. In a wide, spacious pan add olive oil, garlic, tomatoes and pepper. Heat and add the crustacions and calamari. Cook for 10 minutes. Add […]
Linguine allo scoglio (4 servings) 400 grams pasta, 4 calamari, 4 scampi, 400 gms clams, 400 gms mussels, 1 glass white wine, olive oil, garlic and parsley. Place clams and mussels in a bowl of fresh cold water for two hours. Saute’garlic in oil and remove before adding sliced calamari and scampi, soutè for two […]
Makeral with Peppers (4 servings) 1 kg fresh makeral , 1 large pepper, 1 lemon, crushed garlic, parsley, extra vergin olive oil and salt Clean the makeral and poach in a large pan of water along with the juice of one lemon. Remove fins and lay on serving plate. Roast peppers and remove skins by […]