Local products and eat

Pecorino / Sheep

Sheep farming is the most common form of animal farming in Abruzzo. Hence the importance of its role in regional gastronomy of Pecorino (ewe’s milk cheese, either fresh or seasoned) and sheep ricotta . Cow milk is used to prepare the traditional scamorza (dried mozzarella) on the main plateaux, especially in the area of Rivisondoli and Pescocostanzo, excellent caciocavallo (a bigger form of dried mozzarella), and dairy products such as trecce (platted), bocconcini (very small fresh mozzarella), and fiordilatte (small fresh mozzarella) are produced.

Truffle

Among the 28 truffle varieties in Abruzzo, the best known and most widespread is the black truffle. Truffle hunting is both big industry and a pass time for the local man with his dog. The quality is high and of great local pride. As you can imagine, many dishes, especially white sauces on pasta, include the “tartufo nero” – black truffle. 

Arrosticini

Arrosticini are thin mutton skewers grilled  over charcoal (baby kebabs).

Extra-virgin olive oil

The Doc  extra-virgin olive oil is just as good as any of the best Italian oils. Production of olive oil is ever more important to the area and most families still spend three weekends a year picking the olives and then taking them to the mill to press their own oil for the year. To participate, pay a visit around November – December.

Sweet pastries

The traditional sweet pastries of Abruzzo are mostaccioli (chocolate covered nut biscuit), boccanotto from Castel Frentano (small pies with chocolate and nut filling), pizzelle (small whaffles), cicerchiata (pastry balls stuck together with honey).

Pasta Valley

In Abruzzo there is one of the Italian capitals of pasta production: Fara San Martino which is a small town at the foot of the Majella. Since ancient times there have been  three specialised manufacturers that now export all over the world: Pastificio De Cecco, Pastificio Del Verde and Pastificio Cavalier Cocco.

Meats

The processing of pork, widespread activity in the region, has lead to the creation of a wide range of hams, sausages, salamis, such as the tasty liver sausage which is often preserved in oil.  Typical products include: smocked ham, mortadella from Campotosto and ventricina produced in the mountains near Chieti.

Pasta Valley

In Abruzzo there is one of the Italian capitals of pasta production: Fara San Martino which is a small town at the foot of the Majella. Since ancient times there have been  three specialised manufacturers that now export all over the world: Pastificio De Cecco, Pastificio Del Verde and Pastificio Cavalier Cocco.

Meats

The processing of pork, widespread activity in the region, has lead to the creation of a wide range of hams, sausages, salamis, such as the tasty liver sausage which is often preserved in oil.  Typical products include: smocked ham, mortadella from Campotosto and ventricina produced in the mountains near Chieti.

Honey

Excellent and delicious tasting honey is produced all over Abruzzo. The  bee-keepers of Abruzzo produce superb propolis and royal jelly.

parrozzo(chocolate covered sponge) confetti (sugar almonds) from Sulmona