THE VIEW
FOOD & DRINK
24
/
WIZZ MAGAZINE
PESCARA
LaCucina
Abruzzese
Italian chef AldoZilli shareswith
us the foodie secrets of Abruzzo,
his cherished childhoodhome
Tagliolini di quadri
(truffle pasta)
Melanzana
al cinghiale
(wild boar and
aubergine)
Pescatrice adriatica
(monkfish in wine broth)
