Abruzzo

From WikiMD's Food, Medicine & Wellness Encyclopedia

Abruzzo is a region in Southern Italy, known for its diverse geographical landscape, historical sites, and rich culinary traditions. It is bordered by the Marche region to the north, Lazio to the west and south-west, Molise to the south-east, and the Adriatic Sea to the east.

Geography[edit | edit source]

Abruzzo covers an area of about 10,763 square kilometers and is home to a variety of geographical features. The region is characterized by its high mountains, hills, and a coastline along the Adriatic Sea. The Apennine Mountains, which run through the region, are a significant feature of Abruzzo's landscape.

History[edit | edit source]

The history of Abruzzo dates back to the Prehistoric era, with evidence of human settlement from as early as the Paleolithic and Neolithic periods. The region was part of the Roman Empire and was later influenced by the Byzantine Empire, the Lombards, and the Normans.

Culture[edit | edit source]

Abruzzo's culture is rich and varied, with influences from the different civilizations that have inhabited the region throughout history. The region is known for its traditional music, folk dances, and festivals. Abruzzo is also home to several UNESCO World Heritage Sites, including the Abruzzo National Park and the ancient city of L'Aquila.

Cuisine[edit | edit source]

The cuisine of Abruzzo is diverse and heavily influenced by the region's geography. The mountainous areas are known for their lamb and sheep dishes, while the coastal areas are famous for their seafood. Abruzzo is also known for its pasta dishes, particularly spaghetti alla chitarra, and its wines, such as Montepulciano d'Abruzzo and Trebbiano d'Abruzzo.

Economy[edit | edit source]

Abruzzo's economy is primarily based on agriculture, manufacturing, and services. The region is known for its production of high-quality wines, olive oil, and saffron. Abruzzo also has a significant manufacturing sector, with industries ranging from pharmaceuticals to aerospace.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD