The regional cuisine: Abruzzo and its sumptuous culinary simplicity

Abruzzo, a region that will blow your mind with breathtaking places and rustic cuisine

Wonderful landscapes, luxuriant nature and suggestive villages…this and much more is Abruzzo. It’s a region settled in the center of the Italian peninsula, between the Adriatic sea and the Appenines, of which it includes the highest peaks. Its landscape will inspire you to such an extent that you will want to paint them, so immense their beauty is. The territory is extremely rich in history and culture, as demonstrated by the monuments, museums, castles, Romanesques churches and ancient necropolis scattered in every corner of the region. Let’s discover some of the must eat specialties that Abruzzo can offer.

Virtù teramane: a little crowded minestrone

This dish represents the core of the typical villager cuisine in Abruzzo. It’s an ancient plate that was born in the province of Teramo, nowadays it’s prepared in the occasion of the 1st of May. The name it refers to the art of re-elaborate the left-overs and prepare with what it is available in the pantry. Indeed it’s made of broth, beans, meat pork, seasonal vegetables, pasta of different shapes and aromatic herbs.


Visualizza questo post su Instagram


Un post condiviso da Paesi d’Abruzzo® (@paesi_dabruzzo)

Spaghetti alla chitarra

Can you hear this sound? no…it doesn’t come from a real guitar, but we are almost there!  Spaghetti alla chitarra it’s a kind of pasta, whose shape it’s created using a particular tool, very similar to a guitar: it consists of parallel steels wires stretched on a wooden frame. This special pasta is usually dressed with meat sauce.


Visualizza questo post su Instagram


Un post condiviso da Francesco (@scrat455)

Pipindune e ove: a dish full of color!

This plate was normally eaten from the farmers as lunch, specially during very tiring days, indeed as you may assume, it’s a dish rich of calories! It’s made with fried eggs, red peppers and zucchini. Today it’s cooked for pic-nic and trips out of town, used also as filling for sandwiches.


Visualizza questo post su Instagram


Un post condiviso da Il Matti ? (@mattimikelitsi)


It’s a typical thin wafers of biscuit dough, cooked between two red-hot plates that give them the characteristic shape crossed by ribs that resembles a gate. In the 1700s, the tools for the preparation of “ferratelle” were customized by blacksmiths and artisans, who in addition to the “gate” decoration, used to insert the initials of the client on request. This would be defined by a real abruzzese a classic dessert for a patronal feast and they present a whole series of toppings that vary depending on the place: honey and walnuts, grape jam, cooked wort are among the most common.


Visualizza questo post su Instagram


Un post condiviso da Suzie D? Culinary Curator (@justcrumbs)


Sweet bound to the Carnival feast, it is prepared with a very simple mixture of eggs, flour, sugar from which small balls are obtained and fried in oil and arranged in the shape of a crown covered with honey and colored sugars. We may assume that is an addictive carnival sweet…Once you have tasted a ball, from that moment on it is too late!


Visualizza questo post su Instagram


Un post condiviso da Adele M. (@adelemariacostantini)

Cover photo from