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.
Ingredients
Abruzzese cuisine is known for the following ingredients: Saffron of l'Aquila, cultivated primarily in Navelli and L'Aquila Olive oil produced in Colline Teramane (the Teramo hills), marked by the quality level DOP and considered some of Italy's best Liquorice of Atri, primarily produced in Abruzzo Lamb and mutton and goat meat, especially in the mountains. Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. “Mountain goat” or chamois meat is also occasionally consumed in Abruzzo in mountainous areas. Truffles and mushrooms, particularly wild mushrooms from the forests and hills Red Sulmona Garlic, typical zone red garlic Rosemary Diavoletto d'Abruzzo, hot chili pepper, or peperoncini, regionally known as diavolilli, are very common in Abruzzese cuisine and often used to add spice or “heat” to dishes. Basil Vegetables such as lentils, chickpeas, grasspeas and other legumes; as well as artichoke, eggplant, rapini, and cauliflower Fish in the coast zone and lakes.
Dishes
Starters
Abruzzese starters () include: Bruschetta: bread spread with salt and oil, sausage, or vegetables such as tomato or zucchini with mozzarella Antipasto di fegatini: appetizer from Teramo consisting of chicken livers, onion, peppers, vinegar, sugar, dry wine, pepper, salt and oil Mussels of Vasto: mussels stuffed with a mixture of breadcrumbs, garlic and parsley, olive oil, lemon juice, and tomato sauce Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce Baccalà or salt cod: cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives Sauce all'aquilana: beef marrow with saffron, eggs, cream and butter Ancient Abruzzo sauce: it is a sauce made with parsley, basil, sage, celery, rosemary, carrots and salt; it is used as a condiment for meats, roasts, sauces and soups. Orange appetizer: they are slices of oranges with anchovy fillets, extra-virgin olive oil and salt. Spur anchovies: anchovies fried with flour, eggs, oil, white vinegar, parsley and salt. Cazzimperio: Abruzzo version of the classic pinzimonio with caciocavallo cheese, whole milk, butter, egg yolks, flour, salt, pepper, slices of stale bread. Pizza con le sfrigole: it is a white pizza with mass dough, lard, salt and precisely the "sfrigole", or the crunchy flakes of fat and connective tissues that remained in the pan when lard was once prepared at home. Sulmona garlic-flavoured bruschetta: classic bruschetta spread with garlic, salt and oil. Liver sausage bruschetta: classic bruschetta with liver sausages, homemade bread, oil and salt to taste. Marinara appetizer: mixed fish appetizer with squid, clams and scampi dressed with a sauce made up of anchovies, tuna, capers, vinegar, garlic, and parsley. Crostini alla chietina: homemade triangular slices of bread dipped in beaten egg and fried in a pan, preferably with olive oil, garnished with anchovies, capers and butter. L'Aquila sauce: mixture of ox marrow with saffron from Abruzzo, eggs, cooking cream, butter. Baked chickpea croquettes: these are croquettes made with chickpeas, water, tomato, carrots, chilli pepper, bay leaf, onion, garlic, salt, chopped parsley and oil.
Pasta
Popular pasta dishes are: