Located in central-southern Italy, Abruzzo stretches from the heart of the Apennines to the Adriatic Sea, on a predominantly mountainous and wild territory. In the high mountains, tourist resorts and equipped ski and winter sports areas rise up between pristine peaks and rocky walls.
The natural scenery of the high and inaccessible peaks of the Gran Sasso, the Monti della Laga and the Majella then descends towards a wide hilly system, to finally reach the Adriatic coast.
Historically the name "Abruzzo" derives from the name of the county of Aprutium, located in the Teramo area, and in turn the name Aprutium derives from the ancient people of the Pretuzi who populated that territory.
Abruzzo, in the course of history has never been a unitary territory. In ancient times it was divided into a large number of populations dedicated to the pastoralism of the Samnite lineage, including: Marsi, Vestini, Peligni, Marrucini, Frentani, Piceni, Equi and Pretuzi.
Abruzzo cuisine is the traditional cuisine of the Abruzzo region. It finds its origins from both pastoral traditions of the inland mountain and inland areas of the coastal area. The most used foods include: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has meant that it has maintained a living and independent culinary art. According to some surveys conducted among foreign tourists who choose Italy, one of the best kitchens of all the Italian regions is precisely the Abruzzo one.
The habit of the people of Abruzzo to celebrate solemn occasions with endless lunches, gave birth to the "panarde", celebratory events of opulence against everyday poverty. The respectable wedding dinner could not have been less than twenty courses, the one offered to the distinguished guest was up to thirty, and those who could not resist tasting such abundance risked irremediably offending the transeptive host. The panards are now organized only for the purpose of folklore, but the traditions of Abruzzo have generated illustrious cooks, who in the 1900s were a guarantee of precision and inspiration in the kitchens of transatlantic liners, luxury hotels and illustrious families: from the Japanese imperial to that of the White House.
The undisputed protagonist of Abruzzo viticulture is Montepulciano: here it finds the ideal conditions to be able to express itself at the highest levels and is in fact the main grape variety of all the denominations of the region which include red and rosé wines. Equally important is the production of oil and saffron, although the latter has had a significant decline in recent years.