The cuisine of Abruzzo

The Abruzzo is a region in central Italy known for its varied and delicious cuisine. Abruzzese cuisine is shaped by the region’s natural resources, such as the sea, the mountains and the rivers. Due to Abruzzo’s varied terrain and nature reserves, the area is renowned for its particularly traditional, healthy and diverse cuisine. Abruzzese cuisine is characterised by simple yet tasty dishes that highlight the natural flavours and aromas of the region.

Traditional farming is still very much practised in Abruzzo. Our family also harvests its olives without fully automated harvesting machines, but on foot and using genuine muscle power. This makes our olive oil bird-friendly, as we do not damage nests or accidentally kill nesting birds or their eggs during the harvest.
Many farms in Abruzzo, including ours, avoid using chemical aids such as pesticides in order to protect the environment.

Abruzzese cuisine is determined by what is currently in season. The regional and seasonal cuisine consists of meat, vegetables and grains. 

Olive oil features in almost every dish from Abruzzo cuisine. Abruzzo is renowned for its delicious olive oil. For our own olive oil from Abruzzo, we use only our family’s own, very old olive varieties, which are now very rare. This makes our olive oil particularly flavourful and distinctive. 

Alongside olive oil, garlic – often the red variety – and peperoncino are indispensable in Abruzzo cuisine. Peperoncino, also known as Diavolicchio, are small, hot chilli peppers that are used in Abruzzo cuisine in fresh or dried form, whole or ground. In general, Abruzzo cuisine is spicy and piquant.

The sheep reared in Abruzzo are mainly of the Abruzzo sheep breed (Pecora dell'Abruzzo), also known as “Pagliarola”. These breeds are robust, hardy and well-adapted to the harsh mountain climate. As sheep farming has been widespread in Abruzzo for centuries, its products play an important role in Abruzzese cuisine. The selection ranges from lamb, mutton and sheep meat to hearty cheeses. The best-known hard cheese from Abruzzo is probably Pecorino, which is popular internationally, either whole or grated over pasta and other dishes. 
Overall, sheep farming in Abruzzo is an important economic activity and a source of high-quality food products. It also has significant cultural importance and contributes to the preservation of the traditional way of life and culture.

Montepulciano is a versatile red wine from Abruzzo that can be used in many different ways in regional cuisine. Its rich flavour and ability to enhance the aromas of other ingredients make it a popular ingredient in many regional dishes. Montepulciano d'Abruzzo is a red wine produced in Abruzzo. It has a full body and a spicy flavour and is a popular wine in the region. But it is not only enjoyed as a drink; it is also used in Abruzzo cuisine. Montepulciano is often used in meat dishes such as stews, braised dishes and pasta sauces.

The Abruzzo region is renowned for its delicious truffles, particularly the black truffle (Tuber melanosporum) and the summer truffle (Tuber aestivum). These truffle varieties are harvested in the forests of Abruzzo and are renowned for their distinctive flavours and textures. Delicious black and white truffles can be found around L’Aquila and in the Laga Mountains region. Particularly with black truffles available in Germany, there is a 50/50 chance that they originate from Abruzzo. 
What makes truffles from Abruzzo special is their variety and quality. The region offers an ideal environment for truffle growth, as it boasts rich soil, a mild climate and a perfect balance of sun and shade. Furthermore, the traditional harvesting technique in Abruzzo is very gentle, meaning that the truffles are harvested in perfect condition and their aroma and flavour are fully preserved.
Another reason why truffles from Abruzzo are so special is their use in local cuisine. Abruzzese cuisine is renowned for its simplicity and naturalness, and truffles are often used in simple dishes such as eggs, pasta or potatoes to bring out their unique aroma and flavour.

In Abruzzo, as elsewhere, saffron is obtained from the flowers of the saffron crocus plant. The precious saffron threads come mainly from the province of L’Aquila. Here too, most of this valuable and therefore very expensive product is exported and is virtually absent from traditional Abruzzese cuisine. Harvesting saffron is very labour-intensive and requires a great deal of manual work, as the stigmas must be picked by hand. Saffron harvesting in Abruzzo is very costly due to the amount of labour involved and the small quantity of saffron produced.

Among the most popular and well-known dishes from Abruzzo cuisine are:

• Arrosticini: grilled skewers of lamb, often served with bread and a simple salad.

• Spaghetti alla chitarra allo scoglio

• Spaghetti alla chitarra: A traditional type of pasta from Abruzzo, made using a special guitar-shaped pasta machine. The pasta is often served with a simple tomato sauce and minced meat or seafood.

• Brodetto: A fish soup made with various types of fish and seafood. The soup is often seasoned with garlic, tomatoes and parsley.

• Porchetta: A traditional dish made from suckling pig, stuffed with herbs and spices and slow-roasted in the oven.

• Scrippelle 'mbusse: A type of thin pancake made from eggs, served in a chicken or beef broth.

• Pecorino di Farindola: A well-known cheese from Abruzzo, made from sheep’s milk.