The traditional cuisine of Abruzzo, the region of Italy on the Adriatic east of Rome, is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions.
Abruzzo cuisine
Cuisine of Abruzzo, east of Rome, in Italy
Characteristic parts
Anellini alla pecorara
Arrosticini
lamb dish
Aurum (liqueur)
sweet Italian liqueur
Bocconotto
type of pastry in Italia
Bruschetta
Italian dish
Centerbe
Italian herbal liqueur
Fettunta
Italian dish
Fiadone
Corsican cheesecake
Maccheroni alla molinara
type of pasta
Minestra di ceci
Italian soup based on chickpeas
Mortadella di Campotosto
Parrozzo
traditional cake from the Abruzzo region of Italy
Peperoncino
Italian name for hot chili pepper
Pizza di Pasqua
Italian savory Easter cake
Pizzelle
Italian waffle cookie
Porchetta
savoury, fatty, and moist boneless pork roast of Italian culinary tradition
Scrippelle
Italian crepes in the Abruzzo region
Spaghetti alla chitarra
type of pasta
Stracciatella (soup)
Italian soup
Strozzapreti
type of pasta
Tiella
Italian dish
Torrone di Guardiagrele
Nougat from Abruzzo with almonds and candied fruit
Ventricina
Pork sausage from Abruzzo region of Italy
Has characteristic parts:
Anellini alla pecorarait
Arrosticiniit
Aurum (liqueur)it
Bocconottoit
Bruschetta
Centerbeit
Fettuntait
Fiadoneit
Maccheroni alla molinarait
Minestra di ceciit
Mortadella di Campotostoit
Parrozzoit
Peperoncinoit
Pizza di Pasquait
Pizzelle
Porchettait
Scrippelleit
Spaghetti alla chitarrait
Stracciatella (soup)it
Strozzapretiit
Tiellait
Torrone di Guardiagreleit
Ventricinait
Also known as:
English:
Cuisine of Abruzzofrom abruzzo
Wikidata ID:
Q616698
Wikipedia title:
Cuisine of Abruzzo
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 17240