A FOOD TRADITION
Abruzzese Cuisine
Abruzzese cuisine spans the central Apennines and Adriatic coast, combining pastoral mountain cooking with maritime traditions. Lamb, mutton, pork, sheep’s cheese, legumes, saffron, handmade pasta, vegetables, and Adriatic fish are important. Roasting over charcoal, slow braising, drying, and making fresh pasta are central techniques. Arrosticini, maccheroni alla chitarra, and brodetto alla vastese illustrate the contrast between inland and coastal repertoires. Although neighboring cuisines have influenced Abruzzo, its mountain shepherd traditions, distinctive pasta forms, and robust grilled foods make it a coherent regional culinary culture.
Dishes linked to this cuisine
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Arrosticini abruzzesi
Small skewers of sheep meat grilled over glowing coals, emblematic of Abruzzo.
Brodetto alla Vastese
A fish and vegetable stew associated with Vasto on the Abruzzo coast.
Maccheroni alla chitarra
Abruzzese fresh egg pasta pressed through a stringed chitarra tool to form square-section strands.
Mosto cotto PAT
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Pallotte cacio e ova
Abruzzese bread, pecorino and egg balls served in tomato sauce.
Pecora alla callara
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Scrippelle 'mbusse
Thin Teramo-style crepes rolled with cheese and served immersed in chicken broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.