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Prodotti tipici

English

Typical Products

A kitchen, that of Abruzzo, in constant evolution, which runs with prudence and measures the path of modernity without distorting its true identity, the "truth" of its flavors and its tradition. The password? Quality! That of the raw materials of a generous and varied territory, that of the environments and of the reception to the client and to the tourist. And last but not least, the prices that are really "on a human scale" in both catering and hospitality.

Quajata, giuncata, giuncatella abruzzese

This fresh, soft paste cheese is made from cow’s milk.

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Caprino abruzzese

In Abruzzo two types of “caprino”, or goat’s cheese, are made, differing in the way they are produced, in appearance and in texture: there is a creamy, soft type made by lactic coagulation (produce

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Pecorino d'Abruzzo

Pecorino cheese is one of the icon products of Abruzzo.

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Salame abruzzese

Abruzzo salami is made all over regional territory: it is raw, medium-grain charcuterie made from fresh pork, left to hang for one or two days at low temperature and then meticulously skinned, bone

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Scamorza abruzzese

Although “scamorza” is widespread throughout the region, its production is more historically rooted in the provinces of L’Aquila and Chie

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Tartufo d'Abruzzo

Truffle production is widespread in Abruzzo and there is also a general presence of spontaneous varieties, with a concentration of variou

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porchetta abruzzese

Abruzzo “porchetta”, by tradition, originated in the Province of Teramo and partly in the Province of Chieti, where it then spread throughout the region.

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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.

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guanciale amatriciano

Amatrice pork jowl, known as “guanciale amatriciano”, is a typical product  of  the  mountain  area  in  the municipalities  of  Amatrice

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Annoia

Annoia  is  a  salami  produced  all  over  the  region  but  especially  in  the Province of Chieti, resembling a sausage, and made with pork offal (stomach and intestine) aromatized with hot chil

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Salame Aquila

This raw charcuterie is now made all around the region.

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Pecorino di Atri

This is compact, semi-cooked paste cheese, produced in the Atri (Province of Teramo) district and made from ewe’s milk, with the addition of rennet of animal origin, preferably from sheep or goats,

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Proposte di Viaggio, Itinerari & Idee

Che decidiate di trascorrere nella nostra regione solo un weekend o un'intera vacanza, troverete qui spunti e suggestioni sui luoghi, le attività, i borghi e i percorsi più affascinanti per scoprire l'Abruzzo più autentico!

Scopri tutti i prodotti tipici d'Abruzzo