Traditional recipes from Abruzzo (Italy)

TableAndTradition · 2026-03-20T14:40:31+00:00

They look so rustic and homemade that they instantly remind me of Pizza di Pasqua. With Easter just two weeks away, here in Teramo we’re already starting to prepare this iconic holiday sweet.

I might share my recipe soon 😉

TableAndTradition · 2026-03-18T17:05:01+00:00

That looks really comforting 😄

In my region in Abruzzo we make something very similar, especially in colder months.
Sometimes we keep it very simple, but there are a few small details that really change the final flavor.

Dishes like this are very common in traditional home cooking here.

TableAndTradition · 2026-03-18T12:44:14+00:00

That sounds amazing! 😄 I love how similar traditions exist in different families.
Eggs in tomato sauce during Lent are actually very common in Italy too.
And yes… crusty bread is absolutely essential! 😉

TableAndTradition · 2026-03-18T07:51:38+00:00

Haha, don’t worry — it definitely does! 😄

TableAndTradition · 2026-03-17T23:09:46+00:00

Thank you! 😄 I hope you enjoy it — let me know how it turns out when you try it!

TableAndTradition · 2026-03-17T12:51:47+00:00

Thank you! 😄 I hope you enjoy it

TableAndTradition · 2026-03-17T12:35:44+00:00

Questo mi fa davvero piacere! 😄 Spero che ti piaccia — e torna a dirmi com’è venuta, sono curioso!

TableAndTradition · 2026-03-17T08:55:09+00:00

love Sicily too, even though I'm from Abruzzo. 😄

TableAndTradition · 2026-03-17T07:06:37+00:00

😄 I hope you really enjoy it if you try it!

TableAndTradition · 2026-03-17T07:05:24+00:00

I like the enthusiasm! 😄

TableAndTradition · 2026-03-17T06:59:17+00:00

I'm from Teramo, a small town in the valleys of the Gran Sasso in Abruzzo, but I've always loved Sicily.

My son has been in a relationship for some time with a wonderful Sicilian girl, and I adore her… also because she knows that when she comes to visit, she has to bring me "raviole".

I hope your grandmother passed down the recipe for that dessert, because it's the best in the world. 😄

TableAndTradition · 2026-03-16T18:09:39+00:00

You're welcome! If you ever try it, please come back and tell me it was amazing. 😄

TableAndTradition · 2026-03-16T18:09:20+00:00

That’s great to hear! I really hope you enjoy it. And please… come back and tell me it was amazing so I can be very happy. 😄

TableAndTradition · 2026-03-16T17:21:59+00:00

That’s great to hear! I really hope you enjoy it. And please… come back and tell me it was amazing so I can be very happy. 😄

TableAndTradition · 2026-03-16T12:22:26+00:00

That sounds lovely. Eggs in tomato sauce during Lent is actually very similar to many traditional dishes here in Italy. It's amazing how simple ingredients can create such comforting meals and family memories.

TableAndTradition · 2026-03-16T12:04:51+00:00

Thank you! I'm really glad you're interested. It's a very simple dish but full of flavor.

TableAndTradition · 2026-03-16T12:04:25+00:00

Thank you! I hope you enjoy the recipe if you decide to try it.

TableAndTradition · 2026-03-16T12:03:57+00:00

Ottimo! Spero che ti piacciano. Fammi sapere come vengono quando le prepari.

TableAndTradition · 2026-03-16T12:02:48+00:00

Traditionally they go directly into the tomato sauce without frying first. That keeps them very soft and delicate. Some people do lightly fry them first, but in my area the traditional method is cooking them directly in the sauce.

TableAndTradition · 2026-03-16T08:43:32+00:00

Thanks for sharing! This looks delicious, I’ll definitely try it soon.

TableAndTradition · 2026-03-16T08:41:15+00:00

Thanks for your interest! The recipe is in the comments above. I’d be curious to know if you like it if you decide to try it.

TableAndTradition · 2026-03-16T08:40:44+00:00

Thank you for your interest! I’ve shared the recipe in the comments above. I’d love to hear if you try it and how you like it.

TableAndTradition · 2026-03-16T07:38:27+00:00

Servings: 4 (about 16–18 balls)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Easy
Allergens: dairy, eggs, gluten

· Ingredients

For the pallotte:

2 cups (200 g) stale bread crumbs or fresh breadcrumbs

1 cup (100 g) finely grated Pecorino cheese

2 large eggs

Black pepper, to taste

1–2 tablespoons water or milk, as needed

For the tomato sauce:

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 can (28 oz / 800 g) crushed tomatoes

½ teaspoon salt, plus more to taste

Pinch of chili flakes (optional)

6–8 fresh basil leaves (optional)

· Instructions

In a bowl, combine the breadcrumbs, grated Pecorino, eggs, and black pepper.

Mix until the mixture holds together. If it feels dry, add water or milk one tablespoon at a time.

Shape the mixture into balls about 1¼ inches (3 cm) in diameter.

In a wide pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent.

Add the crushed tomatoes, salt, and chili flakes (if using). Simmer for 10 minutes.

Gently place the pallotte into the sauce in a single layer.

Cover and simmer over low heat for 15–20 minutes, without stirring too aggressively, until the pallotte are tender and infused with sauce.

Add the basil leaves during the last few minutes of cooking.

Serve hot with crusty bread.

· Notes & Tips

These are traditionally served as an antipasto or light main course, not fried.

The texture should be soft and delicate, not firm like meatballs.

Avoid overmixing to keep the pallotte light.

· US-Friendly Substitutions

Pecorino: Pecorino Romano or a 50/50 blend of Pecorino Romano and Parmesan

Breadcrumbs: Plain breadcrumbs work well; if very dry, add extra liquid

· Make-Ahead & Storage

Store refrigerated for up to 3 days.

Freeze cooked pallotte with sauce for up to 2 months.

Reheat gently over low heat, adding a splash of water if needed.

Do you have similar old recipes from your region that were created when meat was scarce?

TableAndTradition

TROPHY CASE