Abruzzo Cuisine – Specialties

The Abruzzese cuisine is typically down-home and hefty and only uses the best ingredients the region has to offer. “Organic” is not a trendy advertising claim in Abruzzo, it’s reality. What’s special about the regional cuisine is the use of traditional ingredients and the recipes which have been passed on from generation to generation with close to no modification whatsoever. This certainly has to do with the fact that Abruzzo lived in practical isolation for so many generations.

The harsh living conditions forced residents to live a frugal existence but at the same time give them a very deep appreciation for their “daily bread”. It is astounding to witness how the homemakers in the region are able to produce a true feast with very few ingredients and this at speeds which would make any trained chef look on in appreciation.

Lunch (il pranzo) and dinner (la cena) come across as true celebrations to non locals. Time and a healthy appetite are the foundation for a visit to one of the many locations which specialise in regional menus. And if one has the opportunity to dine with a local family, it is an invitation you surely won’t want to turn down. The Abruzzese are known for hospitality and are very proud when able to share their cuisine. A typical menu begins with “antipasto” which is usually made up of local cheese(s), cold meats such as salami and prosciutto crudo and then followed by a pasta dish. The main dish is usually grilled meats such as pork, veal or lamb accompanied by salad and other fresh condiments. And of course, a well rounded meal would not be complete with the obligatory red table wine. The dining experience is sealed with dessert made up of fruit and/or sweets, a strong espresso and regional cordial.

The large traditional banquets in Abruzzo which still take place today during folkloric representations derive from the period where poverty was widespread. Since lack of food and even hunger were part of the daily norm, it gave the residents of the region that much more cause to celebrate important occasions such as weddings and the end of the “hunger period” as well, with extremely abundant menus: 20 to 30 course meals over the period of 10 hours were not infrequent and not finishing the menu was a sure-fire way of offending the host. A traditional wedding banquet today will offer 8 to 10 courses over the period of many hours. One may think it’s next to impossible to consume such a meal and still enjoy it but when the ingredients are as fresh and tasty as they are in Abruzzo, one is surprised at how much one can “put away”.

Abruzzo is not only known for its large menus but also for its “Pasta alla Chitarra” (yes, guitar), the angular spaghetti or maccheroni which are made from flattened noodles which are laid upon stringed frame, the “chitarra”, and pushed through with a rolling pin with the strings acting as the cutting instrument. In dialect the “chitarra” is referred to as “lu maccarunare” (the macaroni maker).

The tradition of sheep farming in the region plays a large role pertaining to the cheese and meat varieties consumed. Along with the hearty Pecorino cheese, “agnello alla brace” (grilled lamb) and “arrosticini” (lamb on a spit) are on offer in the highest quality practically everywhere in the region. The offering of fresh fish and seafood varieties on the coast is almost endless and available in practically every restaurant.

For those who like it hot, peperoncino is a popular ingredient and used regularly in recipes or even added to pasta dishes in its fresh or dried state.