If you want to experience Italy in an authentic and non-mainstream way, the region of Abruzzo is one of your best choices.
Tradition, history and variety define this gorgeous region of central Italy, where you can experience both beach and mountain within the same day.
The variety of scenery is reflected in the food.
Here are ten specialties that are either very hard or impossible to find outside Abruzzo.
- CHITARRA ALLA TERAMANA
The Abruzzo version of Spaghetti and Meatballs originates in Teramo and it’s served with traditional square spaghetti made with a guitar-shaped utensil (hence the name “chitarra”); don’t expect huge meatballs with it; the teramana sauce has very small ones, usually 2 or 3 millimeters in diameter.
2. ARROSTICINI
People come from all over Italy to savour these delicious skewerds made of sheeps from the Abruzzo hills, meticulously hand made with the right proportion of lean and fat, and cooked on charcoal over the characteristic “canaletta”; arrosticini are believed to be born in Villa Celiera (PE) and are typically served with toasted bread sprinkled with olive oil and salt.
3. SCRIPPELLE ‘MBUSSE
The sister (or the mother, the debate is still open) of the French Crepes are strictly salty in Teramo, made of flour, egg and water, dipped in chicken broth (‘mbusse means “wet” in local dialect), and sprinkled with pepper and Pecorino cheese; scrippelle are also used as pasta sheets for the Abruzzo version of Lasagna, called Timballo.
4. VIRTU’
This ancient dish goes way back in Abruzzo peasants’ tradition; shortly before May the 1st, the ladies of the house gather all the leftovers vegetables and legumes from the season, cook them individually, mix them with the first fruits of the field, then the scraps of the pigs and finally pasta, through a process that lasts at least three days. In the past the virtu’ were made by the entire community and distributed to the poor.
5. BRODETTO
Pescara (PE) and Vasto (CH) are only an hour drive from each other but their rivalry about the Abruzzo version of Cioppino is very strong; in Vasto (CH), tomatoes and vegetables are permitted, while water, broth or vinegar are strictly forbidden; the Brodetto from Pescara is made with dry sweet peppers (ferfellone), the pot is left uncovered during cooking, tomatoes and blue fishes are not contemplated.
6. VENTRICINA
Abruzzo has some of the juiciest and tastiest cold cuts (not to mention cheese..) you could ever taste, and this particular one showcases a possible whole new meaning to your beloved “Pepperoni”: ventricina is a cured spicy salame that will rock your world, available in the traditional hard slices from Vasto or in the soft, spreadable version from Teramo.
7. PALLOTTE CACIO E OVA
I am sure you know about meatballs, but have you ever tried the Abruzzo version? Made with eggs, bread, pecorino cheese, fried and simmered in tomato sauce, this vegetarian specialty is a guaranteed mouthwatering experience.
8. FIADONI
The Abruzzo version of cheesecake, these mouthwatering baked cheese puffs are an Easter staple, but available anytime and anywhere in the region.
Inspired by Emilia Romagna, they showcase the famous Pecorino Abruzzese and sometimes the world renowed Saffron from Navelli (AQ).
9. CONFETTI
The town of Sulmona (AQ) is believed to be the birthplace of those sugar coated almonds widely used to celebrate births and weddings.
The first factory that opened in 1793 makes Sulmona the capital of Confetti.
Here you can find any shape and form, from flower bouquets to paintings and art pieces.
10. TORRONE
A very old, traditional dessert of Arabic origin, made with sugar, honey, beaten egg whites, wafer paper and toasted nuts, it is a common Christmas dessert throughout Italy.
The Abruzzo version is made with chocolate and has a soft, chewy texture.
11. PIZZELLE
Also called “Neole”, “Cancellate” or “Ferratelle”, the Abruzzo version of waffles were originally made in Ortona (CH).
Enjoy them by themselves, or spread some ricotta cheese or Nutella for best pairings.
12. PARROZZO
Traditional Christmas dessert from Pescara, made with corn flour, almonds and orange peel, has a hemisferical form and is covered in chocolate, reminiscing the burnt crust of toasted bread.
Parrozzo was poet Gabriele D’Annunzio’s favorite dessert.
Check out Abruzzo’s unique beverages, events and experiences!
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