TABLE OF CONTENTS
Best Abruzzese Foods
MAIN INGREDIENTS
Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazier called fornacella.
One of the most popular meat dishes of modern Italian cuisine, these skewers were once a staple of shepherds who lived in the mountainous areas of Abruzzo, prepared merely with leftover sheep meat of lesser quality. Today, arrosticini are made with well-marbled, more tender cuts mixed with hefty chunks of ovine fat, which makes them particularly succulent.
MOST ICONIC Arrosticini
View moreSpaghetti al cartoccio is a traditional dish hailing from Abruzzo. The dish is typical of Chieti, and it's made with a special method called al cartoccio, where the ingredients are wrapped and baked in foil. It's made with olive oil, garlic, clams, squid, shrimp, prawns, tomatoes, white wine, parsley, and spaghetti.
The wine used in the dish should, ideally, be Trebbiano d'Abruzzo. The seafood is cooked with garlic, and the rest of the ingredients are added when the liquid from the seafood has evaporated. The pasta is tossed with the sauce, and the combination is wrapped in foil, then baked until the pasta is al dente.
Serve with
OTHER VARIATIONS OF En papillote
Ventricina del Vastese is a renowned cured salami from Abruzzo, made with coarsely chopped pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds. After drying, ventricina is cured, most of the mold is removed, and the salami is then coated with lard.
Ventricina del Vastese has a red interior dotted with pieces of fat, while the flavor is primarily spicy with hints of citrusy notes, due to a custom of washing the natural casings in orange and lemon water. Ventricina del Vastese can be chopped and used to flavor the ragù, but most commonly it is enjoyed on its own, thickly sliced and paired with crusty bread on the side.
OTHER VARIATIONS OF Ventricina
MAIN INGREDIENTS
Agnello cacio e ova is a traditional dish originating from Abruzzo. The dish is made with a combination of lamb shoulder, eggs, pecorino cheese, onions, white wine, vegetable stock, olive oil, parsley, and salt. The onions are sautéed in olive oil until translucent and then mixed with the diced and seasoned lamb.
The meat is browned on all sides, and the ingredients are then covered with white wine and stock and simmered for about an hour or until the liquid has reduced. The pan is removed from the heat and a mixture of eggs and grated pecorino is stirred into the dish in order to create a creamy sauce.
MAIN INGREDIENTS
Chitarrine alla Teramana is a traditional Abruzzese pasta dish dating back to 1600. This first-course meal consists of chitarra pasta (thin spaghetti with a square shape) and a tomato sauce with tiny meatballs. The meatballs are made with a combination of ground beef, egg yolks, parmesan cheese, nutmeg, salt, and pepper, while the tomato sauce is usually prepared with beef, pork ribs, bones, tomatoes, carrots, celery, onions, olive oil, salt, and pepper.
Once prepared, chitarrine alla Teramana are typically topped with Parmigiano-Reggiano or Pecorino cheese before serving.
MAIN INGREDIENTS
Pallotte cacio e uova is a traditional dish originating from the Abruzzo region. The dish is a classic example of the cucina povera – it's believed that these cheese and egg balls probably started as a way to use up leftover cheese and stale bread.
The bread and cheese are mixed with eggs and shaped into balls which are then fried and gently simmered in a hearty tomato sauce. Common additions to the balls include garlic, thinly sliced red bell peppers, and chopped parsley. Regarding the cheese, many recipes call for pecorino or parmesan.
MAIN INGREDIENTS
Pizza scima is a traditional flatbread originating from Abruzzo. It's made with a combination of wheat flour, olive oil, water, and salt. Some recipes call for white wine as well. Diamond shapes are etched into the top of the dough, which is subsequently drizzled with olive oil and baked in a coppo (ember-covered concave lid).
The name of this flatbread means silly pizza, referring to the fact that it's made without yeast. Once baked, pizza scima should be fragrant with a crunchy crust. It's usually served as a replacement for bread during meals and is meant to be eaten as it is, without any toppings.
Linguine con le noci is a traditional pasta dish originating from Abruzzo. The dish is usually made with a combination of linguine pasta, garlic, walnuts, olive oil, parsley, and salt. The pasta is boiled in salted water until al dente. The garlic, walnuts, parsley, and salt are beaten into the olive oil with some pasta cooking water.
The sauce is tossed with the drained pasta and the dish is served immediately. If desired, add a pinch of chili flakes for a spicy kick.
MAIN INGREDIENTS
Pasta alla pecorara or shepherd's pasta is a traditional pasta dish originating from the region of Abruzzo. The dish is prepared with thick and chewy rings of fresh pasta that are combined with a sauce consisting of red bell peppers, eggplants, zucchinis, carrots, onions, tomatoes, and olive oil.
Ricotta cheese is crumbled on top of the dish along with a sprinkle of Pecorino. For the most authentic version, it's recommended to look for the dish in the area around Elice and Atri.
MAIN INGREDIENTS
Torrone di Guardiagrele is a variety of crunchy torrone, similar to brittle. It hails from Guardiagrele, where it is still sold at pastry shops. This nougat is firm, crunchy, dark, and sweet. The base is made with almonds, sugar, cinnamon, and candied fruit.
The almonds are toasted before other ingredients are added. When the base is caramelized and still warm, it is spread on a flat surface and allowed to chill. It is then cut into small rectangle-shaped portions. This nougat is usually associated with Christmas, and it is traditionally paired with fortified wine.
OTHER VARIATIONS OF Nougat
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Best Abruzzese Food Producers
Rustichella d'Abruzzo is a renowned Italian pasta producer, founded in 1924 in the heart of the Abruzzo region. With nearly a century of tradition, Rustichella combines artisanal methods with carefully selected ingredients to create premium-quality pasta, loved by chefs and food enthusiasts worldwide.
Rustichella d'Abruzzo offers a diverse range of products, including classic pasta varieties, whole wheat and gluten-free options, as well as specialty shapes like Sagne a Pezzi and Tonnarelli. The brand also produces high-quality sauces and gourmet food products.
VerdeBios is an Italian organic agricultural company dedicated to producing and distributing high-quality organic products that promote a healthy lifestyle and sustainability. Located in Celenza sul Trigno, in the province of Chieti, VerdeBios combines tradition and innovation in cultivating ancient grain varieties, producing pasta, flour, semolina, extra virgin olive oil, organic meat, eggs, and cured meats.
In addition to agricultural production, the company operates a store in Vasto, offering a wide range of organic products, including freshly baked bread, fruits, vegetables, vegan specialties, and eco-friendly cosmetics, while the BIOBAR allows visitors to enjoy healthy organic breakfasts and freshly prepared meals.
BEST Verdebios Meat Products
Verrigni is a prestigious Italian pasta producer based in Roseto degli Abruzzi, in the Teramo province of the Abruzzo region. Founded in 1898, the company is known for its commitment to quality and tradition. Verrigni uses premium Italian durum wheat and employs slow-drying techniques at low temperatures to preserve the pasta’s flavor and nutrients.
What sets Verrigni apart is its use of both bronze and gold dies, giving the pasta a unique texture that enhances sauce absorption. The brand offers a wide range of products, including classic shapes, whole wheat and organic options, and gourmet pasta for fine dining.
BEST Pastificio Verrigni Pasta
In the heart of the beautiful Abruzzo region, in the picturesque village of Furci, lies the family-run butcher shop Ventricine Racciatti—a symbol of authenticity, quality, and passion for traditional cured meats. For over three decades, the Racciatti family has been dedicated to preserving original recipes and artisanal craftsmanship, passing down a rich gastronomic heritage from generation to generation.
Ventricine Racciatti is renowned for its most prestigious product, Ventricina del Vastese, distinguished by its rich aroma, full flavor, and exceptional texture. In addition to this delicacy, their assortment includes Capocollo, Schiacciata al Vino Cotto, traditional pork and liver sausages, pancetta, and lonzino.
BEST Salumificio Racciatti Meat Products
La Genuina is a family-run salumificio located in the picturesque village of Carunchio, in the Abruzzo region of Italy. They specialize in the production of traditional cured meats, with a particular focus on the renowned Ventricina del Vastese. La Genuina takes pride in preserving traditional production methods, seamlessly blending them with modern techniques to ensure the highest quality of their products.
Their commitment to authenticity and excellence makes them a distinguished producer in the region, offering lovers of cured meats a truly unique gastronomic experience.
BEST Salumificio La Genuina Meat Products
AWARDS
USA Wine Ratings - Gold
2022
Frankfurt International Trophy - Grand Gold
2021, 2019
Decanter World Wine Awards - Platinum
2020
BEST Masciarelli Tenute Agricole Wines
Pastificio Cav. Giuseppe Cocco is a renowned Italian pasta producer based in Fara San Martino, Abruzzo, a region famous for its high-quality pasta. Founded in 1916, the company has preserved traditional pasta-making techniques, using pure mountain water and slow drying methods to ensure superior texture and taste.
Their pasta is made from 100% durum wheat semolina, carefully selected to maintain the perfect balance of elasticity and firmness when cooked. The company takes pride in using bronze dies, which give the pasta a rough surface that holds sauces better, enhancing the overall dining experience.
BEST Pastificio Cav. Giuseppe Cocco Pasta
Distilleria Toro, founded in 1817 by pharmacist Beniamino Toro in Tocco da Casauria, Abruzzo, Italy, is renowned for its iconic Centerba Forte liqueur. Located at the entrance to the Tremonti Gorge, the distillery utilizes aromatic and medicinal herbs harvested from the slopes of Mount Morrone, which lend a unique flavor to its products.
Throughout its long history, the company has combined traditional recipes with modern technologies, producing a diverse range of liqueurs and spirits, including Centerba 72, Genziana 72, and Amaro 72. The distillery is also recognized for its dedication to quality and innovation, making it one of the leading liqueur producers in the region.
Tenuta Zuppini is located in Teramo, in the Abruzzo region of Italy. It produces extra virgin olive oil using traditional methods alongside modern technology to ensure high quality. The estate focuses on sustainable agricultural practices and cultivates local olive varieties such as Dritta, Leccino, and Tortiglione.
Their olive oils have received various awards and certifications for quality and authenticity.
AWARDS
IWSC- International wine & spirit competition - Gold
2021
International Wine Challenge - IWC Great Value Champion Red 2022
2022
BEST Codice Citra Wines
TABLE OF CONTENTS
Best Abruzzese Food Products
L'Uomo di Ferro is an artisanal extra virgin olive oil produced by AZIENDA AGRICOLA MARINA PALUSCI, a well-regarded Italian farm known for producing high-quality olive oils. The oil is typically made from olives that are meticulously selected and harvested at their peak ripeness to ensure optimal flavor and nutritional benefits.
Known for its robust taste profile, L'Uomo di Ferro often exhibits rich, peppery notes and a vibrant color, making it a favorite among connoisseurs and gourmet chefs. This olive oil is often used to enhance the flavors of salads, grilled vegetables, and other fine dishes.
AWARDS
EVO IOOC - Gold Medal
2020, 2019
EVOOLEUM - Top 100
2024, 2022
EVOOLEUM - BEST FROM COUNTRY
2024
AWARDS
ATHENA IOOC - Double Gold
2024, 2022, 2020, 2019
ATHENA IOOC - Gold
2023
AWARDS
EVO IOOC - Gold Medal
2023
EVOOLEUM - Top 100
2024, 2023
AWARDS
Flos Olei - The Best
2024
Kedrìs Dry Gin is a premium Italian gin produced by Distilleria Toro, located in Tocco da Casauria, Abruzzo. The name "Kedrìs" is derived from the Greek word for juniper, reflecting the gin's core botanical. This gin is crafted using juniper berries and a selection of herbs harvested from the slopes of Mount Morrone within the Maiella National Park, capturing the wild essence of the region.
Notably, some of the botanicals used are shared with the distillery's historic Centerba Toro, adding a distinctive character to the gin. Kedrìs Dry Gin has been recognized for its quality, earning a gold medal with 94 points at the London Spirits Competition 2024, placing it among the top 10 gins worldwide for that year.
AWARDS
London Spirits Competition - Gold
2024
AWARDS
Flos Olei - The Best
2023
AWARDS
International Wine Challenge - IWC Great Value Champion Red 2022
2022
AWARDS
Flos Olei - The Best
2021
AWARDS
EVO IOOC - Gold Medal
2021
AWARDS
EVO IOOC - Gold Medal
2021
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