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.
Wines and Oils
Recipes of tradition
Food and Wine Events
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!
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.