A journey through the flavours of the Abruzzo region
Abruzzese cuisine has many souls given the variety of the territory and the cultures that coexist in it. If we are in the hinterland of the Region, on the one hand we have the evolution of agro-pastoral cuisine, that of farmers and "poor" shepherds of the mountain and foothills areas made of simple and tasty dishes, of sheep meat, soups and soups, cheeses and aromatic herbs, on the other there is the "cultured and bourgeois" of Teramo, capable of enhancing primary flavors with more complex preparations: timbale of scrippelle; "Mazzarelle"; "virtue". On the other hand, if we move along the coast, we find a less evocative cuisine, but not for this less important, that is the so-called marinara cuisine. Along the one hundred and thirty kilometers of coastline it declines the variety of fish with simplicity and flavor, going to marry the heritage of vegetables and vegetables of the hills close to the coast.
Travel Proposals, Itineraries & Ideas
Whether you decide to spend only a weekend or a entire holiday in our region,
here you will find ideas and suggestions on the most fascinating places, activities, villages and paths to discover the most authentic Abruzzo!
Curiosity, suggestions, travel stories: information and news to get to know Abruzzo and the many experiences to be experienced in our wonderful region.
Scopri tutti i prodotti tipici d'Abruzzo
This precious pecorino cheese is produced on the southern side of Gran Sasso in 9 mu
Fara Filiorum Petri's classic onion is flat, white, sweet and aromatic.
Solina is the common wheat typical of the Abruzzo mountains for its production consistency on soils that are not very fertile…
It is small and very tasty: a tiny lentil a few millimetres in diameter, globular an
For centuries, before the arrival of sugar, honey was the only sweet food. In Abruzzo, as in other regions, it is still present in traditional recipes, in particular those linked to religious celebrations. In pastry is still widely used, as in Carnival is the protagonist of the "cicerchiata", crisp balls of fried dough covered with honey.
One of the most known and appreciated varieties of this herbaceous plant is that cultivated in the Peligna Valley, for the high quality of its essential oils and the delicacy of the aromas. It is a unique garlic, which is not reflected in the other two qualities, pink and white, usually grown in Italy.
The Caciotta Frentana, known locally as "casce d 'vac", is a variety of cheese produced in areas of lowland and middle hills of the Frentano territory and of the middle Vastese, in the province of Chieti and is among the oldest cheeses of the area and perhaps the least known.
This precious pecorino cheese is produced on the southern side of Gran Sasso in 9 municipalities in the Castel del Monte district, a village close to the Campo Imperatore plateau. The milk is processed raw using natural calf or lamb rennet. The curd is placed in the 'fuscelle' (baskets), which give the cheese its particular shape.
The cultivation of this legume has a long tradition, certainly deeply rooted in the Middle Ages, which must be protected in every way given the small number of producers left in Navelli and the surrounding villages - it is no coincidence that it is a Slow Food Presidium. The production comes from selected fields, well drained and exposed to the sun.
At the beginning of the 19th century, a passionate herbalist selected a large number of aromatic herbs gathered in the Abruzzo mountains.
Fara Filiorum Petri's classic onion is flat, white, sweet and aromatic. Over time, the seeds had been lost and only recently have the local farmers been able to recover the original ones.
The tradition dates back to the end of the fifteenth century. The typical sugared almond is made up of a whole shelled and peeled almond, covered by layers of sugar superimposed for successive wetting to obtain a growth of the crystalline covering without the use of starch. The soul, then, can also consist of other ingredients: haze
In a small village at the foot of the Majella, Roccamontepiano, the production of cooked wine is very extensive and important, a prestigious drink, a relic of Abruzzo culture. The Roccamontepiano cooked wine is obtained from an artisanal process of reducing the must during the harvest season by slowly cooking it in large copper vats.
Until a few decades ago Atessa had a vast production of dried figs; today some young people have decided to recover this tradition, with the support of the Slow Food Presidium.
Solina is the common wheat typical of the Abruzzo mountains for its production consistency on soils that are not very fertile and for its resistance to cold. Its flour gives almost forgotten flavours to baked goods and pasta.
The Tavo river rises on the Gran Sasso and gives its name to the small legume cultivated with care and dedication in the area located along the valley in which it flows, the Fagiolo Tondino del Tavo. Considered a "social" product, the wealth of an entire community, it is enclosed in an elongated pod that can contain up to eight seeds.
Pecorino di Atri is a variety of traditional pecorino cheese from the area of Atri, on the border between the provinces of Teramo and Pescara. It is made from whole raw sheep's milk with lamb or kid rennet and is a semi-hard cheese, semi-ruda, with small and uncommon holes.
It is small and very tasty: a tiny lentil a few millimetres in diameter, globular and dark in color. The truly heroic cultivations are located between 1,200 and 1,600 metres above sea level in the Gran Sasso and Monti della Laga National Park.
The specification to be complied with for obtaining the protected designation of origin 'Miele d'Abruzzo' is rather strict. Both the hives and the processing, packaging and marketing operations must take place within the region.
After risking extinction in recent decades, the montonic grapes are now grown in family vineyards by the local population that celebrates them in the folk festival of grapes and wine held in October in the historic center of Bisenti.
Campotosto and its hamlets Mascioni and Poggio Cancelli, on the banks of the largest artificial lake in Europe, in the heart of the Gran Sasso and Monti della Laga National Parks, are the places where mortadella are produced, for which the Slow Food Presidium guarantees quality and authenticity.
This variety was the fortune of the inhabitants of Casoli and its environs until the end of the Second World War. Today the market has been reduced by competition from table olives from other countries and most of the production is for oil without distinction of variety. The Slow Food Presidium wants to restore the right value to this production.
Among the confectionery specialties, a special mention should be made of Parrozzo, a modern version of the ancient "rough bread" prepared by farmers with maize.
The Patata del Fucino PGI, known in Abruzzo for more than two thousand years as the Avezzano potato, has its home in the fertile soil of what was the third largest lake in Italy, the Fucino Valley. The clayey, particularly fertile soils and soil and climatic conditions influence the characteristics of the potatoes, giving them unparalleled quality and goodness.
Commonly known as montagnola, the potato grown in the area of Medio Sangro, from which it takes its name, is produced mainly in the municipalities of Montenerodomo, Pizzoferrato, Gamberale and Civitaluparella, in the province of Chieti.
This potato has been one of Abruzzo's crops since 1700. The name is reminiscent of maize, a product of exotic origins. It became an important food resource for Abruzzo and especially for Gran Sasso. It could be grown in significant quantities and could be easily preserved, consumed locally or traded with other products.
Every little producer has his technique and his secrets, including the preparation and use of rennet, handed down within the family nucleus. Many areas particularly suited, with names that are a real trademark and guarantee of naturalness, authenticity and goodness: Atri, Scanno, Pizzoli. A separate mention deserves the pecorino of Farindola:
It is a small horn-shaped red pepper, also called "a cocce capammonte" (upside down) because the fruits develop upwards. Once harvested they are stuck with needle and string, so as to create a long necklace called "crollo". They are left to dry in air for several days, then they are toasted in the oven. The dried and toasted peppers, with a characteristic sweet taste, are then ground to coarse
The Mezzotempo is a tomato typical of Vasto, "Li mizza timba" in the local dialect, ancient ecotype of the area has excellent organoleptic characteristics and a very high content of nutraceutical substances, compared to other tomatoes has a greater intensity odor and is rich in sugar and vitamin C, about 28%, which make it perfect for the preparation of typical dishes, first of all the "fish br
Liver sausage is a product that is at risk of disappearing due to changes in consumer tastes. The production is limited to a few craftsmen: the Slow Food Presidium wants to enhance this historical production, reintroducing where possible also the breeding of the Abruzzo pigs with black hair, now almost extinct. L'Aquila sausage, known as "cicolana", is a historic sausage. Following the ritual,
It is a traditional cold meat of the high and middle valley of the Sangro and of the Aventino, a hilly area on the eastern slopes of the Majella along the course of the Sangro. Here the butchery has an ancient history, which dates back at least to the end of the 16th century. Fortunately this noble tradition was not lost.
Ulisse Nurzia spent entire nights in his small confectionery workshop, experimenting and inventing new consistencies, tastes and flavours. Thus was born the "soft chocolate nougat" which proved to be a real revolution in the field of nougats.
The hilly and foothills area of the middle and upper Vasto is the home of a very particular sausage, of long aging and generous size, composed of the noblest parts of the pig, rigorously cut into the tip of the knife. It is of large caliber and large grain, with the characteristic ovoid shape, the interior is orange-red (thanks to t
It is a delicious fresh salami to spread (in this relative of the Ascoli ciaùscolo), produced in the teramo area with pork meat and fat minced very finely, with the addition of salt, garlic, ground black and white pepper, sweet and spicy chilli pepper, pepper paste, fennel seeds, rosemary and orange peel.
"L'Aquila Saffron": this is the name given for more than 600 years to the spice-drug obtained by harvesting and drying the stigmas of the "Crocus Sativus" flower in the Abruzzo region of L'Aquila and in particular in the Navelli plain, where saffron has found its ideal home.