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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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