Uccelletti, Lì Cellit, Celli pieni

Uccelletti, Lì Cellit, and Celli pieni are traditional dishes from the Abruzzo region in Italy. These dishes can be found in various towns and communes of Abruzzo, including Chieti, Pescara, and Teramo.

Uccelletti, also known as “little birds,” is a popular dish in Abruzzo. It is made by wrapping thin slices of beef or veal around a filling of cheese, prosciutto, and herbs. The meat is then cooked in a tomato sauce until tender. This dish is often served with polenta or roasted potatoes.

Lì Cellit is a traditional dish from the town of Chieti in Abruzzo. It is a type of pasta made with durum wheat flour and water. The pasta is rolled into thin sheets and cut into small squares. It is then cooked in a rich tomato sauce with garlic, olive oil, and chili flakes. Lì Cellit is typically served with grated pecorino cheese on top.

Celli pieni, which translates to “stuffed pasta,” is a specialty of the Teramo province in Abruzzo. It is a type of pasta filled with a mixture of ricotta cheese, eggs, and grated pecorino cheese. The pasta is then cooked in a tomato sauce until tender. Celli pieni is often served with a sprinkle of grated pecorino cheese and a drizzle of olive oil.

These traditional dishes from Abruzzo have been recognized as PAT (Traditional Agri-Food Products) by the Italian government. This recognition ensures that the dishes are made using traditional methods and ingredients from the region. The specific specifications for each dish can be found on the official PAT website (www.pat.gov.it).

– “Traditional Abruzzo Recipes.” Abruzzo Tourism, www.abruzzoturismo.it/en/traditional-abruzzo-recipes.
– “PAT – Traditional Agri-Food Products.” Ministry of Agricultural, Food and Forestry Policies, www.pat.gov.it.