In this incredibly mountainous region, which borders the glittering Adriatic Sea, the towns and citizens were once isolated from one another. Adam visits local trattoria ‘Ristorante Italia da Nicola’ and, with the help of the chef there, discovers how to make an Abruzzo specialty – Maccheroni alla Chitarra – with a special machine called a ‘chitarra’ – or, a guitar! Adam heads into the mountains of Abruzzo to visit towns like Sulmona, home of the chitarra, or Panarda, where Adam indulges in a 35 course meal! Adam also cooks with a local shepherd, and learns about the use of lamb in pasta dishes. Lamb is a common ingredient in Abruzzo’s kitchens, and Adam learns about the many flavour combinations that can accompany it.


Episode 9 – Abruzzo: Videos

Teaser Trailer

Fettuccine with Lamb, Chick Peas and Herb Sauce



Fettuccine with Lamb, Chick Peas and Herb Sauce Recipe


San Remo Reg No12 Fettuccine 500g
500ml chicken stock
150g butter
1 onion, chopped
400g diced lamb fillet
1 tbsp olive oil
400g can chick peas
Pecorino, to garnish

For the Herb Sauce
Mixture of fresh herbs (fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage, basil); quantity according to taste
Olive Oil



  1. Cook pasta in boiling, salted water.
  2. Heat oil in a frying pan. Add chopped onion and sweat it out – don’t brown.
  3. Add diced lamb fillet to pan and brown.
  4. Add chick peas and mix through.
  5. More oil may be added if required.
  6. Cook for approx. 2 minutes.
  7. Add butter and chicken stock and simmer for 5-8 mins.
  8. Turn off heat to pan and add cooked pasta and mix through.
  9. Add herb sauce and mix through.
  10. Garnish with grated pecorino.
For the Herb SauceIn a blender blitz handfuls of fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage and basil with some olive oil until all mixed together.

Recipe Details

Difficulty: 3
Preparation Time:  10 mins
Cooking Time:  10 mins
Serves: 4
Meal Occasion: Main course
Region: Australia