Cuisine of Abruzzo

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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 centuries has ensured the independence of its culinary tradition from those of nearby regions. [1] [2] Local cuisine was widely appreciated in a 2013 survey among foreign tourists. [3]

Contents

Ingredients

Saffron of L'Aquila Zafferano dell'Aquila.jpg
Saffron of L'Aquila

Abruzzese cuisine is known for the following ingredients:

Dishes

Starters

Bruschetta Bruschetta.jpg
Bruschetta

Abruzzese starters (Italian : antipasti ) include:

Pasta

Maccheroni alla chitarra Spaghettoni alla chitarra e ragu.JPG
Maccheroni alla chitarra

Popular pasta dishes are:

Sagne Sagnette pasta.jpg
Sagne

Meat

Arrosticini Arrosticini 01.jpg
Arrosticini

Seafood

Seafood also plays an important role in the cuisine of Abruzzo, especially areas near the coast. [34] [35] The main fish dishes of Abruzzo are:

Brodetto of Vasto Brodetto alla vastese.jpg
Brodetto of Vasto

Breads and pizzas

Scrippelle mbusse Scrippelle mbusse.jpg
Scrippelle mbusse

Rustic pizzas are also common:

Salumi

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

Mortadella di Campotosto Mortadella di Campotosto.jpg
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. [42]

Mortadella di Campotosto (well known in Abruzzo) is an oval, dark-red mortadella with a white column of fat and containing chili pepper. It is 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. [43]

Ventricina vastese Ventricina vastese.jpg
Ventricina vastese

Other salumi of this region are:

Cheeses

The region's principal cheeses are:

Caprino Caprino.jpg
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 on display, May 2009.jpg
Pizzelle are a typical Abruzzo sweet.

Abruzzo's sweets are well-known:

Fruits

The region's principal fruits are:

Mela della valle giovenco Mele della valle del Giovenco.jpg
Mela della valle giovenco

Olive oil

Olive trees in Tocco da Casauria Uliveto toccolano.jpg
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. [59]

The list of Abruzzo olive cultivars:

Wines and liquors

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

Renowned wines like Montepulciano DOCG, Trebbiano d'Abruzzo DOC and Controguerra DOC are judged to be amongst the world's finest. [60] In 2012, a bottle of Trebbiano d'Abruzzo ranked No. 1 in the top 50 Italian wine awards. [61]

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. [64]

See also

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Further reading