Abruzzese cuisine

Abruzzese cuisine is a style of cooking originating from the Abruzzo region in Italy. Known for its diverse range of ingredients and traditional recipes, Abruzzese cuisine is a reflection of the region's varied landscape, from the coastal areas to the mountainous inland regions.

History[edit | edit source]

The history of Abruzzese cuisine is deeply rooted in the region's agricultural traditions. The Abruzzo region has been inhabited since the Neolithic period, and the cuisine has evolved over centuries, influenced by the different cultures that have settled in the region.

Ingredients[edit | edit source]

Abruzzese cuisine is known for its use of a wide variety of local ingredients. The coastal areas provide an abundance of seafood, while the inland regions are known for their use of lamb and goat. Other common ingredients include pasta, olive oil, garlic, and a variety of local herbs and spices.

Dishes[edit | edit source]

Some of the most popular dishes in Abruzzese cuisine include:

Arrosticini: Skewers of lamb or mutton, typically cooked over charcoal.
Maccheroni alla chitarra: A type of pasta made by pressing the dough through a chitarra, a traditional Abruzzese pasta-making tool.
Scrippelle: Thin crepes, often served in soup or rolled up with filling.

Wines[edit | edit source]

The Abruzzo region is also known for its wines, particularly Montepulciano d'Abruzzo and Trebbiano d'Abruzzo. These wines are often paired with the region's traditional dishes.

See also[edit | edit source]

Abruzzese cuisine Resources
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