The Adriatic provides shellfish, anchovies, mullet, octopus, cuttlefish and the varied makings of brodetto (a peppery soup for which each port has its own version). Streams and lakes provide trout, eels and crayfish. Yet what seems to be a healthy majority of Abruzzesi looks to the land for nourishment.
       The basic elements are olive oil, tomatoes and the chili pepper called diavolicchio (among other local terms), which is used as generously here as anywhere in the south. The uplands around the highest peaks of the Apennines produce outstanding artichokes, cardoons, beans, lentils and potatoes and the nation's main supply of saffron. Some of Italy's finest olive oil is protected by the DOP of Aprutino Pescarese and Colline Teatine. 
       Abruzzi is renowned for dried pasta from durum wheat, exemplified by maccheroni alla chitarra (quadrangular strands formed by the strings of what resembles a guitar). In country kitchens, heaps of pasta or polenta were spread on the spianatora, a large board at center table from which each guest helped himself. Abruzzesi are also fond of soups from vegetables and beans or with the crepes called scrippelle in broth.

       Lamb and kid are preferred meats, grilled, roasted or braised in ragouts served with pasta or polenta. Pork products include the fine salame called mortadellina from the town of Campotosto, ventricina (peppery sausages usually spread on bread) and salsicce di fegato pazzo ("crazy liver" sausages sweetened with honey and spices). Pecorino and caciocavallo are key cheeses, though local delights are the goat's milk capruzzo, often preserved in olive oil, and scamorza, from cows grazed on high plateaux, tasty fresh or grilled.
       Alongside an array of fine pastries, biscuits and cakes, the Abruzzi produces confetti, sugar coated almonds given out at weddings and other celebrations, and torrone, nougat here often coated with chocolate.

REGIONAL SPECIALITIES:

OLIVE OILS
• APRUTINO PESCARESE • COLLINE TEATINE •

• PRETUZIANO DELLE COLLINE TERAMANE •

FRESH & CURED MEATS
• SALAMINI ITALIANI ALLA CACCIATORA •

• VITELLONE BIANCO DELL'APPENNINO CENTRALE •

GO TO MORE NORTH REGIONAL FOODS

• TUSCANY • UMBRIA • MARCHES • LATIUM • ABRUZZI • MOLISE • 

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