Canzano

The village of Canzano is located on a hill from which you can admire a striking view of the valley below and the Gran Sasso mountain range. The built-up area is made up of noble palaces, sixteenth-century houses, valuable churches and still very visible remains of the ancient city walls, from which a well-preserved tower stands out. Very striking and characteristic the historic center, starting from the dense network of caves that runs along the town, real "cold rooms" ante litteram once used to collect rainwater and keep foodstuffs.

On the Colle Castellano stands the splendid baroque church of the Madonna dell'Alno, where according to legend the Virgin appeared three times to a peasant, while on the place of the first apparition stands the small church of the "Forgiveness". In the Romanesque church of San Salvatore are preserved the fourteenth-century frescoes attributed to the Master of Offida.

As well as for its remarkable cultural and historical heritage, Canzano is renowned for its handmade production of lace and embroidery, traditions handed down by the women of the country with admirable passion and patience.

In the present inhabited center no doubt the Pretuzi, pre-Roman people settled in the first millennium BC lived. in central Italy, particularly in the area between the Salinello and Vomano rivers. On the other hand, the Roman origins can not be disregarded since they were found remains of a villa of that era.

According to some historians, the name Canzano, although officially attributed only in 1669, derives from the previous and ancient name of Campus Atthanius, that is a rustic property belonging to the Atthii family. Probably the original settlement was located downstream, along the banks of the river Vomano and only several centuries later, during the incursions of the Saracens of the IX-X century, there was the shift in the hills, from which it was easier to control the possible pitfalls and defend the population.

Later the possession of the village was divided between the families of Canzano and Acquaviva, a dispute that forced King Robert of Anjou to intervene. Over the years the Acquaviva prevailed. In 1526 Canzano passed, under the decision of Charles V, to Don Ferrante Alarcon y Mendoza together with the territory of the Sicilian Valley, but already in 1574 he returned to the Acquaviva.

Between the two families began a dispute over the possession of the village that was resolved in 1654 with the compromise agreement for which the houses would alternate. In 1803 it was attributed to the department of Teramo and then followed the fate of the Kingdom of Naples.

The dish that certainly distinguishes Canzano is the turkey alla canzanese, in use in the village and in the surrounding area at least since the mid-nineteenth century and now known abroad. The dish is simple, but the delicacy in its preparation lies in cooking and spicing.

Legend has it that, precisely because of its lightness and nutritional properties, turkey alla canzanese was one of the dishes selected by NASA nutritionists to accompany Neil Armstrong's mission to the moon. The Space Food System Laboratories chose this Italian recipe that, particularly lean and digestible, was considered among the most suitable to feed Neil Armstrong, Buzz Aldrin and Michael Collins during the moon landing in '69. Among the thousand worries of such a daring operation, the American astronauts could carve out a few moments to taste a delicacy of Abruzzo, albeit in a lyophilized version.
 

The ancient recipe

Only the female of the turkey is used, because it has more tender and tasty meat and a gross weight around 6-7 kg. After having cleaned the animal well and gutted it is necessary to separate the meat from the bones starting from the breastbone. Even the tying of the bust, although it seems easy, in reality needs precise and harmonious movements learned from the local tradition handed down from generation to generation. Once tied, the bust is placed in the pan with the boneless edges, the breast fillets, the thighs and the wings. Even the bones of the carcass, broken and crushed to give greater intensity to the broth, should be placed in the pan. The water is added, but without completely covering the meat, and the garlic, the bay leaf, the pepper and the salt.

Cooking is a middle ground between roasting and boiling and must start at a high flame to brown the turkey at first. Once the piece is turned, cooking goes on for eight to nine hours, during which the meat must be turned frequently. In the end, the part of residual broth must be separated from the meat, degreased and cleaned of all impurities.

At this point also wings and thighs are boned. The broth so prepared, still hot, is cooled with the meat at room temperature and then left to rest in the refrigerator where it will become jelly. The turkey so ready is cut just before being served with its tasty jelly. It is advisable to combine a side dish made of freshly blanched carrots and courgettes in water and vinegar and stored in extra virgin olive oil.

Traditional festivals

More than a traditional festival in Canzano, it is worth mentioning a true art linked to popular tradition: that of embroidery. This art fits perfectly into the culture and rural and rural civilization of the village which provided for the work in the fields during the hottest and sunny months and the many domestic activities during the cold ones. One of these was the embroidery, work done by women together with the weaving itself, to work on the irons and the renewal of the home outfit. All aimed at achieving family self-sufficiency for not having to buy outside the assets and then spend the little money that they had.

Website: http://www.comune.canzano.te.it/

• Canzano (City)
• Castellari
• Colli
• Contrada Sodere
• Località Macera
• Piano di Corte
• San Pietro
• Valle Canzano

By Car

• From the North From the A14 towards Ancona, exit at Teramo / Giulianova / Mosciano Sant'Angelo, take the SS 80 Strada Statale del Gran Sasso towards Teramo, continue on the A24 motorway, exit at Val Vomano, take the SS 150, cross Piano di Corte and continue following signs for Canzano.
• From the South From the A14 towards Pescara, exit at Roseto degli Abruzzi, continue on the SS 150 towards Montorio al Vomano, then take the SS 26B to Canzano.
• From Pescara Take the SS 16 in the direction of Chieti, continue in the direction of the A14, exit at Roseto degli Abruzzi, continue on the SS 150 towards Montorio al Vomano, then take the SS 26B to Canzano.
• From Chieti Take the SS 81, take the A14, exit at Roseto degli Abruzzi, continue on the SS 150 towards Montorio al Vomano, then take the SS 26B to Canzano.

Train Canzano can also be reached by train as it has a dedicated stop. From the Giulianova railway station take the regional train towards Teramo and get off at the Castellalto-Canzano stop. Journey time about 20 minutes. From there it is necessary to take a bus that takes you to the village in a few minutes.