If you’ve been following Nola Nerd Couple, you know how much we treasure family, fandom, and food. For us, food is not just nourishment; it’s a connection to heritage, culture, and cherished memories. This sentiment rings especially true for my wife, Cristina, whose father hails from Sulmona, a charming town nestled in the Abruzzo region of Italy. Abruzzo cuisine, known for being rustic and hearty, carries a rich culinary tradition that reflects the simplicity and authenticity of Italian life.
While the restaurant A Mano in New Orleans has been closed since 2013, the experience we had there during their “Tour of Italy” menu, featuring dishes inspired by Abruzzo, remains one of our most cherished food memories. Let us take you on a journey through that meal, celebrating the flavors of Abruzzo and honoring the heritage of Sulmona.
Antipasti: A Taste of Tradition
- Ricotta and Prosciutto Fritters: Imagine delicate spheres of creamy ricotta cheese, lightly fried to golden perfection, paired with finely sliced prosciutto that adds just a hint of savory depth. This dish elevated the concept of fried cheese, offering a sophisticated yet comforting start to the meal. For someone whose previous fried cheese experience was limited to mozzarella sticks, this was a revelation.
- Olive Misti: A simple yet delightful bowl of mixed marinated olives, bursting with briny, herbaceous flavors. This antipasto captured the essence of Abruzzo’s love for fresh, high-quality ingredients.
Primo: Pasta Crafted by Hand
- Maccheroni alla Chitarra: This signature Abruzzese pasta, made using a traditional “guitar-like” instrument, was served with a sauce of sweet and spicy chilies and olive oil. The beauty of this dish lay in its simplicity — the handmade pasta was tender and perfectly coated in a sauce that balanced heat and sweetness. It was the ultimate comfort food, reminiscent of family gatherings around a rustic Italian table.
- Gnudi with Brown Butter and Shiitake Mushrooms: Cristina’s choice was as indulgent as it was memorable. These ricotta dumplings, served in a nutty brown butter sauce and accented with earthy local shiitake mushrooms, offered a melt-in-your-mouth experience. This dish highlighted the Abruzzese appreciation for rich, uncomplicated flavors.
Secondo: Hearty and Rustic
- Sugo di Maiale: For the main course, I opted for tomato-braised pork coppa with roasted peppers, served over creamy polenta. This dish was the epitome of rustic Italian cooking — the pork was tender and flavorful, the roasted peppers added a smoky sweetness, and the polenta tied everything together with its smooth, comforting texture. Every bite transported us back to the kitchens of Cristina’s relatives in Sulmona.
- Cristina’s Steak: Cristina’s steak was so tender and perfectly cooked that it rivaled the best we’ve had, even at top-tier restaurants like Herbsaint. It was a testament to the high-quality, fresh ingredients that Abruzzo is known for.
Dolci: A Sweet Farewell
We ended the meal on a high note, sharing a chocolate and cherry semifreddo. This semi-frozen dessert was the perfect balance of rich chocolate and tart cherries, offering a refreshing and indulgent conclusion to our Abruzzese-inspired dinner.
Why Authentic Italian Cuisine Matters
Dining at A Mano didn’t just satisfy our appetites; it reconnected us with the flavors of Sulmona, the traditions of Abruzzo, and the memories of our travels through Italy. While the restaurant may no longer be open, its commitment to handmade, fresh, and authentic dishes is something we should all strive to bring into our own kitchens.
For us, meals like this are worth every penny. Instead of frequenting chain restaurants, we’d rather savor one unforgettable dining experience that brings us closer to our heritage and the essence of Italian cooking.
Tips for Exploring Abruzzo Cuisine (For You and Me!)
If you’re as passionate about Italian food as I am, diving into the culinary traditions of Abruzzo is an adventure well worth taking. While I’ve tasted some of these incredible dishes through my wife’s family connection to Sulmona, there’s always more to explore. Let’s embark on this journey together and discover the flavors that make Abruzzo so special:
- Maccheroni alla Chitarra
This iconic Abruzzese pasta is made using a traditional tool called a chitarra (guitar) that cuts the dough into perfectly square strands. It’s amazing how such a simple technique creates such a distinct texture! Pair it with classic sauces like aglio e olio (garlic and olive oil) for a light, flavorful dish, or go bold with a spicy tomato sauce. I’d love to try making this pasta from scratch! - Arrosticini
These grilled lamb skewers are an absolute must-try. A staple street food in Abruzzo, they’re seasoned simply with olive oil, salt, and pepper before being grilled to perfection. - Confetti di Sulmona
Sulmona is world-famous for its confetti — sugar-coated almonds that are as beautiful as they are delicious. Typically used as wedding favors in Italy, they also make for wonderful gifts or personal treats. It was a highlight of our trip there in 2010. - Montepulciano d’Abruzzo
No exploration of Abruzzo’s cuisine would be complete without a glass of Montepulciano d’Abruzzo, the region’s signature red wine. Its bold, fruity flavors perfectly complement the hearty, rustic dishes of the area.
If you want to learn more, we highly recommend Tucci in Italy. Episode four focuses on the Abruzzo region and features Arrosticini and Confetti.
Continuing the Legacy
Although A Mano is now a part of New Orleans’ food history, its celebration of Abruzzo’s rustic cuisine remains alive in our memories. For families like ours, food is more than just sustenance — it’s a way to connect with our roots, honor our loved ones, and share the stories of where we come from.
Want to learn more about Italian food, Abruzzo, and nerdy family adventures? Join us at Nola Nerd Couple, where we celebrate fandom, family, and the joy of a shared meal.
Have you tasted Abruzzo cuisine? Share your favorite dishes in the comments!
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Those gnudi are some kinda delicious…wish I could get my gnocchi & gnudi to turn out as nicely as restaurant versions. Still working on it.
Dino is my uncle!!!!!!!!!!!!!!!! Great chef and great person!!!!
That plate looks scrumptious.
As you can kind of tell, I couldn’t wait long enough for Cristina to take a picture…it looked and smelled so fantastic.