The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions.[1] Local cuisine was widely appreciated in a 2013 survey among foreign tourists.[2]

Ingredients

Saffron of L'Aquila
Saffron of L'Aquila

Abruzzese cuisine is known for the following ingredients:

Dishes

Starters

Bruschetta
Bruschetta

Abruzzese starters (Italian: antipasti) include:

Pasta

Maccheroni alla chitarra
Maccheroni alla chitarra

Popular pasta dishes are:

Meat

Arrosticini
Arrosticini

The region features several types of roast lamb and mutton, including:

Seafood

Seafood also plays an important role in the cuisine of Abruzzo, especially areas near the coast.[30][31] The main fish dishes of Abruzzo are:

Brodetto of Vasto
Brodetto of Vasto

Breads and pizzas

Scrippelle mbusse
Scrippelle mbusse

Rustic pizzas are also common:

Salumi

Salumi (singular salume) is an Italian term describing the preparation of cured meat products made predominantly from pork.

Mortadella di Campotosto
Mortadella di Campotosto

Spreadable sausage flavored with nutmeg and liver sausage with garlic and spices are hallmarks of Teramo cuisine. Ventricina from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach. Mortadella di Campotosto (well known in Abruzzo) is an oval, dark-red mortadella with a white column of fat. They are generally sold in pairs, tied together. Another name for the mortadella is coglioni di mulo (donkey's balls). It is made from shoulder and loin meat, prosciutto trimmings and fat. It is 80 percent lean meat; 25 percent is prosciutto (ham), and 20 percent is pancetta. The meat is minced and mixed with salt, pepper and white wine.

Cheeses

The region's principal cheeses are:

Caprino
Caprino

Atri and Rivisondoli are known for their cheeses. Mozzarella (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and Molise.

Desserts and sweets

Pizzelle are a typical Abruzzo sweet.
Pizzelle are a typical Abruzzo sweet.

Abruzzo's sweets are well-known:

Fruits

The region's principal fruits are:

Mela della valle giovenco
Mela della valle giovenco

Olive oil

Olive trees in Tocco da Casauria
Olive trees in Tocco da Casauria

The use of oil in regional mountain and sea dishes is important; among the most common oil products we find the Aprutino Pescarese, the Pretuziano delle Colline Teramane, l'Olio extra vergine di oliva delle Valli Aquilane and Colline Teatine.[44]

The list of Abruzzo olive cultivars:

Alcoholic drinks

A Montepulciano d'Abruzzo wine labelled as made from old vines
A Montepulciano d'Abruzzo wine labelled as made from old vines

The region's principal wines are:

Liqueurs include:

IGT wines are Alto Tirino, Colli Aprutini, Colli del Sangro, Colline Frentane, Colline Pescaresi, Colline Teatine, Del Vastese (or Histonium), Terre di Chieti, and Valle Peligna.[47]

See also

References

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  12. ^ https://abruzzoturismo.it/it/tartufo-dabruzzo
  13. ^ https://lifeinabruzzo.com/sulmona-red-garlic-probably-the-best-garlic-in-the-world/
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Further reading