The Abruzzo region

The Abruzzo region in Italy is renowned for its landscape and delicacies. But what makes this region in central Italy so special?

Around a third of the Abruzzo region in Italy is protected. Of all the Italian regions, Abruzzo has the highest proportion of nature reserves, including the oldest in the Apennines: the Abruzzo National Park in the south. The capital of Abruzzo is L’Aquila, situated in the north and surrounded by the vast Gran Sasso National Park; further south lies the Maiella National Park, and to the west lies the Sirente-Velino Regional Park with its unspoilt nature.

Brown bears (Marsican brown bear), chamois, deer, golden eagles, lynx, otters and wolves still inhabit the national parks of Abruzzo today. In total, the national parks are home to around 60 species of mammals, 300 birds, 40 reptiles, amphibians and fish – not to mention numerous insects.

In addition to the largely unspoilt mountain landscape, visitors to Abruzzo will above all experience the region’s diverse history stretching back thousands of years, traces of which can be found throughout the region. These include prehistoric caves, archaeological finds and excavations from Roman and pre-Roman times, Romanesque churches and Renaissance towns, numerous castles and palaces, as well as countless picturesque mountain villages and beautiful towns.

Historically, Abruzzo is part of Southern Italy and is the northernmost region of Southern Italy. Geographically, however, Abruzzo is more closely associated with Central Italy and is densely populated only along the approximately 150 km stretch of coastline on the Adriatic Sea. From the Middle Ages until the 19th century, the region was part of the dominions of Sicily and later Naples, and was economically and culturally linked to the regions of Southern Italy.

Today’s agriculture in Abruzzo is characterised by many small producers of high-quality products for a select clientele. The steep slopes of the Abruzzo mountains have been used as pastureland for sheep for centuries. Until the 17th/18th century, pastoral farming in particular contributed to the prosperity of this region. Today, the region is known for its Montepulciano d’Abruzzo and produces one of the highest-quality high-quality olive oils in Italy.

1. Agriculture is a key economic activity in Abruzzo and plays a vital role in the local economy. The region is renowned for its production of olive oil, wine, cheese, ham and other agricultural products.

2. Most farms in Abruzzo are small and family-run. Many farms have been family-owned for generations and are managed in the traditional way.

3. The landscape of Abruzzo is diverse, stretching from the Apennine Mountains to the Adriatic coast. This diversity is also reflected in the agriculture, which adapts to the varying geographical conditions.

4. Abruzzo is renowned for its wine production, particularly Montepulciano d'Abruzzo, a red wine made from the Montepulciano grape. The region is also known for its production of Pecorino cheese, which is made from sheep’s milk.

5. Agriculture in Abruzzo is closely linked to the region’s culture and history. Many agricultural techniques and methods have been passed down for centuries and are deeply rooted in local tradition.

6. One challenge facing agriculture in Abruzzo is climate change, which can affect production and harvests. In recent years, various initiatives have been launched to make agricultural production in Abruzzo more sustainable and to combat climate change.

7. The region has a network of agricultural cooperatives that enable farmers to sell and market their produce. These cooperatives also offer support and advice to farmers to help them improve their production methods and enhance the quality of their produce.

Abruzzese cuisine is characterised above all by the freshness and quality of the ingredients used in its dishes, many of which are home-grown. This guarantees the excellent and authentic flavour of its dishes.

It often combines the flavours of the sea and the mountains in a single dish (‘Mare e Monti’). Thus, combinations of seafood with, for example, pulses in the form of soups and stews are not uncommon here. But above all, it is the freshness of the produce that characterises Abruzzo cuisine as an authentic and delicious culinary delight. Other highlights of Abruzzo cuisine include “Pallotte cace e ove”, “Spaghetti alla chitarra”, “Arrosticini”, “Zuppa di pesce alla vastese”, “Porchetta”, “Ventricina”, Abruzzese chilli, saffron and truffles (black and white).