| Diavoletto d'Abruzzo | |
|---|---|
| Species | Capsicum annuum |
| Origin | Italy, Abruzzo |
| Heat |  Medium |
| Scoville scale | 10000 [1] SHU |
The Diavoletto d'Abruzzo or lazzaretto abruzzese is a variety of chili recognized among the Traditional agri-food products of Italy, in particular region Abruzzo. [2]
It was probably imported by Christopher Columbus from his return shipments around 1514. [3]
It belongs to the Solanaceae family, and the fruit of the plant has an elongated shape, small or medium-small in size, with variable coloring and with the well-defined organoleptic qualities of spicy acrid.
Abruzzo, historically known as Abruzzi, is a region of Southern Italy with an area of 10,763 square km and a population of 1.3 million. It is divided into four provinces: L'Aquila, Teramo, Pescara, and Chieti. Its western border lies 80 km (50 mi) east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and north-west, Molise to the south and the Adriatic Sea to the east. Geographically, Abruzzo is divided into a mountainous area in the west, which includes the highest massifs of the Apennines, such as the Gran Sasso d'Italia and the Maiella, and a coastal area in the east with beaches on the Adriatic Sea.
Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
Pescara is the capital city of the province of Pescara, in the Abruzzo region of Italy. It is the most populated city in Abruzzo, with 118,657 residents. Located on the Adriatic coast at the mouth of the River Aterno-Pescara, the present-day municipality was formed in 1927 joining the municipalities of the old Pescara fortress, the part of the city to the south of the river, and Castellamare Adriatico, the part of the city to the north of the river. The surrounding area was formed into the province of Pescara.
The province of Pescara is a province in the Abruzzo region of Italy. Its capital is the city of Pescara, which has a population of 119,483 inhabitants. As of 2017, it has a total population of 319,936 inhabitants over an area of 1,230.33 square kilometres (475.03 sq mi). The provincial president is Antonio Zaffiri and the province contains 46 comuni.
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (PAT), one of a list of traditional Italian foods held to have cultural relevance.
Chieti is a city and comune (municipality) in Southern Italy, 200 kilometres east of Rome. It is the capital of the province of Chieti, in the Abruzzo region.
Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans—the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat is skewered and cooked by braaing (barbecued) shish kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Società Sportiva Dilettantistica Città di Teramo is an Italian association football club based in Teramo, Abruzzo.
Guardiagrele is a town and comune in the province of Chieti, part of the Abruzzo region of central Italy. It is in the foothills of the Maiella mountain at an elevation of around 576 metres (1,890 ft). Its population numbers about 10,000.
Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale, pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.
San Giovanni Lipioni is a small village and comune located at the southernmost tip of province of Chieti in the Abruzzo region of Italy, on a 545-metre (1,788 ft) hill overlooking the river Trigno valley.
Montepulciano d'Abruzzo is an Italian red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. It should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made from Sangiovese and other grapes.
Ventricina is a traditional dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, ventricina del vastese, from the Vasto area, is made with large pieces of fat and lean pork.
A bocconotto is a pastry typical of the Italian regions of Abruzzo, Apulia and Calabria. It is often eaten at Christmas.
Cacio e pepe is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli or spaghetti. The origins of the dish are believed to be that "Shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany and Umbria created cacio e pepe in the 18th or 19th century". All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
Tourism in Abruzzo has become one of the most prosperous sectors in the economy of Abruzzo, and in recent years has seen a remarkable growth attracting numerous tourists from Italy and Europe. According to statistics, in 2021 arrivals totaled 1,330,887. A total of 5,197,765 arrivals were tourists, a figure that puts the region seventeenth among the Italian regions for numbers of tourists per year. A moderate support to tourism is also given to the Abruzzo Airport with many low cost and charter flights connecting the entire region with the rest of Europe.
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. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
The peperone crusco, also known as crusco pepper outside Italy, is a typical product of the Basilicata region of Italy.
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