Teramo's timballo, among the two best dishes in Italy
Timballo is a typical dish of the regional tradition of Abruzzo and in particular of the province of Teramo. Tasty and elaborate, it is one of the main dishes of holidays and Sunday lunches.
A true delicacy, awarded in Tuscany during the Agrietour event as one of the two dishes that best represented Italian typicality. The base and most identifying aspect of this recipe are the 'scrippelle'. In fact, this particular type of timbale does not use puff pastry, but 'crepes' made of water, flour and eggs, interspersed with minced meat or 'little balls', spinach, mozzarella and other ingredients, such as sauce, artichokes or other vegetables, which vary according to the person preparing it.
Deeply loved by the people of Abruzzo, timballo takes on a symbolic value, since it is served on feast days and big occasions, given its preparation, which requires time and great expertise. Handed down from generation to generation, timballo with 'scrippelle', unique and with genuine flavours, is a virtuous example of Teramo's extraordinary and rich food and wine scene and is undoubtedly one of the dishes that symbolise Abruzzo tradition.
Absolutely not to be missed.
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