Luigi di Lello Scerni, Chieti
Luigi di Lello is a man with a passion, dedicated to retaining the culinary traditions of southeastern Abruzzo. His farm, Fattorie del Tratturo is named after the 100m wide track, the Tratturo, that led shepherds on the transhumanza, the annual migrations of thousands of sheep from the mountains through Abruzzo down to the plains of Puglia. Luigi remembers the transhumanza passing in front of the family farm and how shepherds would barter sheep, wool and milk in exchange for shelter, wheat and salami. Their salami was ventricina, a rugby ball shaped mix of fennel, sweet and spicy peperoncino, pork and salt named after the sheep’s stomach that it was aged in. Using local, free range pork Luigi and his brother still make ventricina as well as traditional liver and wild boar salami. They also have a small holding where they grow our organic farro, cannellini and borlotti beans
In a mix that is similar to his Ventricina, Luigi di Lello uses meat from the loin, shoulder and ham and seasons with chilli and fennel to make a s...
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Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina ...
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A unique salami made from big, hand cut pieces of loin, shoulder and ham mixed with chilli (the spice is warm rather than hot) and fennel seeds. Ha...
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Like a lot of Italians, Luigi and his brother have a small holding which they run alongside their main business of making our fabulous ventricina a...
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Italian farro is often referred to as spelt but is a distinct species properly called emmer. Farro was the favoured cereal of the ancient romans wh...
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