Cuisine of Abruzzo

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Abruzzo cuisine refers to the culinary traditions and practices from the Abruzzo region in Italy. Known for its diverse range of ingredients and preparation methods, Abruzzo cuisine is a reflection of the region's varied landscape, which includes coastal areas, mountainous zones, and fertile plains.

History[edit | edit source]

The history of Abruzzo cuisine is deeply rooted in the region's agricultural traditions. The region's geographical diversity has resulted in a cuisine that combines seafood from the Adriatic Sea, meat from the Apennine Mountains, and fresh produce from the fertile plains. The influence of neighboring regions, such as Marche, Lazio, and Molise, is also evident in the cuisine.

Ingredients[edit | edit source]

Key ingredients in Abruzzo cuisine include lamb, pork, seafood, pasta, vegetables, and legumes. The region is also known for its use of saffron, a spice that is grown in the Navelli Plateau.

Dishes[edit | edit source]

One of the most famous dishes from Abruzzo is Maccheroni alla Chitarra, a type of pasta that is cut using a tool called a chitarra. Other notable dishes include Arrosticini, skewers of lamb cooked over charcoal, and Scrippelle, thin crepes served in broth or rolled up with different fillings.

Wines[edit | edit source]

Abruzzo is also known for its wines, particularly Montepulciano d'Abruzzo and Trebbiano d'Abruzzo. These wines are produced in the region's vineyards, which benefit from the area's diverse microclimates.

See also[edit | edit source]



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Contributors: Prab R. Tumpati, MD