Lidia loves the region of Abruzzo! She describes the people here as welcoming, giving and jovial, and the hearty food of the region left her with such fond memories. In the Abruzzese kitchens, Farro-a kind of wheat berry-is cooked as a whole grain and is manufactured in many shapes - both by small artisanal pasta makers and larger pasta companies. Lidia makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle - which look like fettuccine - and tosses them in a hot caramel, citrus and apricot sauce for dessert.
