Abruzzo’s regional cuisine finds its roots in both the pastoral traditions of the mountainous inland areas and the maritime customs of the coastal zone. Bread, pasta, meat, cheeses, and not least, wine, are among the foods that most characterize the regional cuisine. As a region, Abruzzo has always stood apart from the influence of neighboring areas, maintaining distinctive and independent aspects in its culinary traditions. The array of typical Abruzzese products is vast, among which the most famous are the Confetti di Sulmona, Saffron from L’Aquila, Arrosticini, and Spaghetti alla Chitarra. Bread and bakery products play a prominent role in Abruzzese gastronomy, with a wide assortment of specialties such as Corn Bread, the rich Easter Pizza, Bread with Potatoes, and Panonta, prepared with a dough greased in bacon frying oil.

Appetizers of Abruzzo’s Regional Cuisine and Wine Pairings

Among the appetizers of Abruzzo’s regional cuisine are Bruschettas, with Sulmona garlic or liver sausage, Crostini alla Chietina, triangular slices of bread dipped in egg, fried, and garnished with anchovies, capers, and butter; Baked Chickpea Croquettes with tomato, parsley, and oil; and Orange Antipasto, slices of orange with anchovies, olive oil, and salt. Among the typical cold cuts are Ventricina Vastese, a medium-coarse grain pork sausage sprinkled with salt and minced pepper; and Lummello, a special type of pork loin salami. A fresh Trebbiano or Cerasuolo d’Abruzzo pairs well with the region’s appetizers.

First Courses of Abruzzo’s Regional Cuisine and Wine Pairings

Among the first courses of Abruzzo’s regional cuisine are the aforementioned Spaghetti alla Chitarra, square-section egg spaghetti popular also in Molise and Puglia. In Abruzzo, they are traditionally served with rich mixed meat sauces and can be enjoyed with a young Montepulciano d’Abruzzo. Scrippelle, originating from the area around Teramo, are very thin omelets similar to French crêpes. They can be served sprinkled with pecorino and dipped in chicken broth, stuffed with meat and baked, or used as the base for tasty timbales. Sagne is a characteristically strip-shaped pasta, served with a very moist tomato and bean sauce.

Second Courses of Abruzzo’s Regional Cuisine and Wine Pairings

Among the meat second courses of Abruzzo’s regional cuisine are the aforementioned sheep Arrosticini, simple cubes of sheep meat arranged on a skewer and cooked on a grill. Pecora alla cottora (pot-cooked sheep), typical of the mountainous areas, derives from the times of transhumance. The tough sheep meat was subjected to very long cooking in a pot, with herbs and spices found along the way. Goat alla neretese (from Nereto, in the province of Teramo), is accompanied by tomato sauce with red peppers, fried in a separate pan. Turkey alla canzanese (from Canzano, in the province of Teramo) should be served cold, with the jelly of its cooking broth. Meat dishes traditionally pair with an aged Montepulciano d’Abruzzo, preferably a reserve. Among the seafood second courses are the Brodetti, typical of the Adriatic regions, in the variations of Silvi, Giulianova, Pescara, and Vasto. Scapece, a dish from Chieti, with pieces of palombo or skate, floured, fried, and marinated in saffron-flavored vinegar, acquiring a typical intense yellow color, is to be tried with a Cerasuolo d’Abruzzo rosé wine. Among the cheeses are several varieties of pecorino, caciotta, and mozzarella.

Desserts of Abruzzo’s Regional Cuisine and Wine Pairings

Among the desserts of Abruzzo’s regional cuisine are Bocconotti, stuffed with grape jam, chocolate, and almonds; Ferratelle, wafer-like waffles; Pan Ducale; Fiadone, a rustic cheese and egg pie typical of Easter; nougats and Sulmona confetti. As a wine pairing, one can think of an Abruzzo DOC passito, from white Muscat, Pecorino, and Passerina grapes.