panino peperoni e uovo

Sandwich with eggs and peppers – a delicious packed lunch enjoyed with Grego di Tufo 🍷

After many weeks at home due to the coronavirus lockdown, we finally managed to go away for a few days. We left yesterday for the Peak District National Park, just a couple of hours away from our house in Cambridge. It was such a joy to have a change of scene. Today we have been to Chatsworth House, in Derbyshire, the house was still closed because of the social distancing restrictions but we could visit the spectacular gardens. My children had great fun and we had a wonderful day!

When we travel I always make a packed lunch. I think it’s the best option when you travel with children and it saves you lots of money. Yesterday, for our journey, I made some sandwiches using a classic recipe from Abruzzo: eggs and peppers (‘peperoni e uovo’ in Italian and ‘pipintun e ove’ in our dialect). You can make this dish in a few minutes, it’s delicious and it can also be a main course, served with some bread and salad, or a tasty filling for your sandwiches.


  • 2 peppers
  • 4 eggs
  • extra virgin olive oil
  • salt

Beat the eggs, adding some salt, and cut the peppers into pieces (about 4/5 cm). Cook the peppers in a non-stick frying pan with a very generous splash of oil. Stir often until the peppers look soft.

When the peppers are cooked, add the eggs and stir well until the eggs are cooked to an omelette-like consistency. Your ‘pipintun e ove’ are now ready to become a tasty main course or a sandwich filling!

As usual, I also made the bread for our sandwiches. It’s a 50% wholemeal sourdough bread – very versatile. Look out for a later post on how to make it. In the meantime, for the sandwiches, you can use any bread you like as pipintun e ove go with anything.

Buon appetito e buon viaggio!


Greco di Tufo

I really love this dish! When eating it as a main course, I recommend accompanying it with a Greco di Tufo wine. Greco is a white grape variety grown mainly in Campania in Southern Italy, and famous for the Greco di Tufo DOCG.  Even if you can’t find the wonderful Tufo, any Greco wine is the perfect white wine for eggs and peppers.   Known as ‘red dressed as white’ due to its structure and ageing characteristics, Greco should be served very cold to show off its good structure and its fresh and savory taste. It is a wine that requires a complex ancient process by expert hands to create, and the result is a treat that will amaze you !

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