Three Recipes: A Culinary Journey Along the Adriatic Coast

Exploring the Culinary Treasures of the Italian Adriatic Coast

The Italian Adriatic coast is more than just a picturesque holiday destination; it's a vibrant tapestry of culture, history, and flavor. From its stunning coastline to its charming cities and rolling vineyards, this region offers an array of experiences that engage all the senses. But perhaps one of the most captivating aspects of the Adriatic is its rich and diverse culinary heritage. Food author Paola Bacchia delves into this world in her new cookbook, "Adriatico" (ars vivendi), offering readers a taste of the regional cuisine that defines this part of Italy. Here are three standout recipes from the book that showcase the flavors of the Adriatic.

Piadine with Eggplant, Tomato, and Mozzarella Filling

This dish is a delightful fusion of textures and flavors, perfect for a light meal or snack. The piadine, a traditional flatbread, is filled with roasted eggplant, juicy cherry tomatoes, and creamy mozzarella, all topped with fresh basil.

Ingredients

• 2 medium eggplants (cut into bite-sized pieces)
• 2–3 tbsp olive oil
• Sea salt and freshly ground black pepper
• 20 cherry tomatoes (halved)
• 200g mozzarella (sliced)
• 1 handful of basil leaves

For the dough:

• 500g all-purpose flour
• 1 tsp salt
• 1 pinch baking soda
• 200ml milk
• 125ml olive oil

Instructions

Start by preheating the oven to 350°F (convection). In a bowl, mix the eggplant pieces with olive oil and season with sea salt. Spread them on a baking sheet and roast for 25 minutes, turning once, until golden brown. Let them cool.

In a separate bowl, combine flour, salt, and baking soda. Make a well in the center and mix milk and olive oil in a small cup. Pour the liquid into the well and gradually work it into the flour to form a dough. Knead for about 5 minutes until smooth, then let it rest for at least 30 minutes.

Divide the dough into four portions and roll each into a 12-inch circle. Cover with a kitchen towel while working on the remaining dough. Distribute the eggplant, tomatoes, and mozzarella evenly on one half of each dough circle, leaving a ½-inch border. Add some basil leaves and fold the other half over to create a half-moon shape. Press the edges firmly.

Heat a non-stick pan over medium-high heat and cook two piadine at a time, covered, for 5 minutes on each side until crispy and golden. Stand them upright to cook the edges, then place on a cutting board and cover with foil. Repeat with the remaining pastries.

Cut the piadine in half and serve warm.

Fava Bean and Chicory Stew

This hearty stew combines the earthy richness of fava beans with the sharpness of chicory greens. It’s a comforting dish that highlights the simplicity and depth of Adriatic cooking.

Ingredients

• 400g dried fava beans (split or whole)
• 200g potatoes (peeled and chopped)
• Sea salt and freshly ground black pepper
• 350g chicory greens
• Premium extra virgin olive oil (preferably from Puglia) for drizzling
• Crusty bread or day-old bread for serving

Instructions

Soak the fava beans in water for 4 hours or overnight, changing the water several times. Drain and boil them in 500ml water, simmering for 1–2 hours until soft. Add the potatoes and continue cooking, stirring occasionally, until the mixture becomes creamy. Adjust the consistency with water as needed and season with salt and pepper.

Wash the chicory greens and cook them in salted water for 3–4 minutes until tender. Drain and chop roughly.

Arrange the bean purée and chicory on plates. Some prefer to serve them separately, while others like to mix them. Drizzle generously with olive oil and serve with crusty bread.

Fish Pan with Potatoes

This dish brings together the flavors of the sea and the land, featuring tender potatoes and delicate fish in a savory sauce.

Ingredients

• 40g butter
• 2 tsp olive oil
• 60g pancetta (finely diced)
• 1 large onion (finely diced)
• 1 garlic clove (crushed)
• 350g small new potatoes (halved)
• 80ml tomato passata
• 500g mullet, jack mackerel, or snapper fillets (skin and bones removed, cut into bite-sized pieces)
• Sea salt and freshly ground black pepper
• Fresh chopped flat-leaf parsley and spring onion rings for garnish
• Crusty bread for serving

Instructions

In a large pan, melt the butter and olive oil, then cook the pancetta until soft. Add the onion and garlic, sautéing until fragrant. Stir in the potatoes, passata, and 250ml water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until the potatoes are almost done.

Add the fish, cover, and simmer for another 15–20 minutes. Remove the lid and cook uncovered for 5 minutes to thicken the sauce. Season with salt and pepper, then garnish with parsley and spring onions. Serve with crusty bread.