ABRUZZO

TERRITORY 

AND HISTORY

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.

 

CUISINE

AND TRADITIONS

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.

 

TYPICAL DISHES

Made in Italy - Cibi Itlaiani - Abruzzo

Arrosticini

A particular preparation based on this type of meat are the kebabs (in some areas rrustelle or arrustelle), originating in the foothills of the Gran Sasso of Italy in the province of Pescara but widespread throughout the region, consisting of sheep meat (traditionally of castrated, nowadays almost always of sheep) cut into pieces and put on skewers, which are cooked on a brazier with the characteristic elongated shape called canala (in the dialect furnacell) due to its resemblance to an eaves channel.

Spaghetti alla Chitarra

A variety of egg pasta with both width and thickness of about 2–3 mm: seen in section, they are in fact square. The tool used for the realization is called guitar (the dough is placed on the guitar and is pressed with a rolling pin, sliding it back and forth, so that the strands of the guitar cut the dough into macaroni) which gives the dough one squared thickness and a porous consistency that allows the dressing to adhere completely.

Polenta all'Abruzzese

Polenta with Abruzzese is a very rich and tasty recipe that is traditionally prepared on colder winter days. This preparation, based on corn flour and tomato sauce, sausages and pork ribs, is very common both in Abruzzo and in other regions of central and southern Italy. To prepare this dish it takes about 3 hours, but it does not present any difficulty in the execution: after having cleaned the vegetables for the sauté, they are browned on a rather lively flame with pork ribs and sausages and, after adding the tomato puree, continue cooking for about 2 hours on a low heat, with the lid on.

Scrippelle

Thin omelettes prepared by pouring a batter of flour, water and eggs onto a very hot pan. They are the basis of several fundamental dishes of Teramo cuisine such as: scrippelle "mbusse", that is wet, dipped in a light chicken broth after having been sprinkled with Parmesan or pecorino cheese from Abruzzo and rolled; the timbale of scrippelle, where they replace the puff pastry in separating the layers of ingredients; the scrippelle in the oven where they are stuffed and baked in a similar way to cannelloni.

Confetti di Sulmona

Typical confectionery from the city of Sulmona in the province of L'Aquila, where the oldest cake factory exists. The sugared almond has an ancient history, its manufacture understood as modern dates back to the fifteenth century while it has evolved as an artistic work starting from the same century. In addition to the almonds produced in the Peligna valley and in Abruzzo, those from Sicily are used, gathered in the provinces of Syracuse, in particular the renowned almond Pizzuta di Avola, and in Ragusa.

Mazzarelle

Simple dish, apparently, lamb cutlet wrapped in endive leaves tied with small intestine of the same lamb, but subject to the unresolved debate between two schools of thought: that of the simple mazzarella, cooked in a sauté that enhances its flavor, and that of mazzarella stew, let cook in a sauce that is embellished with the moods of lamb meat. They may seem like a second, but instead, they become the first, indeed the first mandatory, of the Easter lunch.

Cicerchiata

The dessert is made from flour dough, eggs and, in some variations, butter or olive oil, sugar, liqueur or lemon juice. From this we obtain balls about one centimeter in diameter that are fried in olive oil or lard. Drain, are mixed with hot honey and placed in a pile. The honey cooling itself cement the balls together and gives solidity to the structure. As often happens with traditional and ancient desserts, there are variations that add different ingredients to the basic recipe.

STARRY

RESTAURANTS

REALE

Contrada Piana Santa Liberata, Castel di Sangro 

 L'Acquila (AQ)

+39 0864 69382

MAGIONE PAPALE

Via Porta Napoli 67/1

L’Aquila (AQ)

+39 0862 414983 

VILLA MAIELLA

Via Sette Dolori 30

 Guardiagrele, Chieti (CH) 

+ 39 0871 809319 

AL METRO'

Via Magellano 35

 San Salvo , Chieti (CH)

+39 0873 803428

LA BANDIERA

Contrada Pastine 4

Civitella Casanova, Pescara (PE) 

+39 085 845219 

CAFFE' LES PAILLOTES

 Piazza le Laudi 2

Pescara (PE)

+39 085 61809

D.ONE

RESTAURANT

 Via del Borgo 1

Montepagano (TE)

+39 085 894 4508

contacts

Address

 Via S. Margherita 8/A, 06122 Perugia (PG) - Italy

Tel 

+ 39 075 9072629

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