Abruzzo Food Traditions

In chieti one of the most ancient in italy the procession of the dead christ starts from the.

Abruzzo food traditions. Talking about the main courses timballo is the abruzzese version of the famous lasagna. The typical lard mixture is then added after the smoking process 15 days and ageing at least three months. It s what we consider one of the 14 experiences you should make when travelling in abruzzo and we are sure you will love them. In abruzzo brodetto a rich fish soup is the most popular dish of the adriatic coast inland you may find arrosticini sheep skewers and maccheroni alla chitarra a kind of short pasta.

They are cubes of sheep impaled on wooden skewers and cooked on fornacellas a special narrow grill that people use in abruzzo. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. The dish scrippele mbusse was born. Abruzzese cooks are masters at turning simple ingredients perhaps a handful of freshly plucked beans from the garden plot gleaming.

Campotosto is prepared from lean cuts of pork with a small addition of bacon. During the holy friday parades commemorating the passion and death of christ parade along the streets of many towns. Abruzzo food main courses. In particular the easter rites attract thousands of visitors to abruzzo because particularly evocative and exciting.

Don t be afraid to put the knife and fork to one side as these authentic treats are traditionally eaten by hand with fresh bread or pane bruschettato and olive oil. The abruzzese version of crêpes is called scrippele. Small crêpes sprinkled with cheese rolled up and served in broth. In some ways abruzzese cuisine is the undiscovered treasure of italian gastronomy.

A local cook while preparing a meal for french officers by accident put some crêpes in a bowl with chicken broth. Thin and delicate they are made without milk just flour eggs and water. Confetti di sulmona and torrone di cioccolato dell aquila. Even abruzzo has its own regional spin on the popular italian cold cut mortadella.

Confesercenti an italian trade organization conducted a 2013 study which. Staples of abruzzo cuisine include bread pasta meat cheese and wine. Typical for the northern part of abruzzo the teramo province scrippele origins go back to the 19 th century when the french ruled the region. While tourists rhapsodize over tuscan cuisine and italians wax poetic over emilian cuisine few have truly delved into the flavors of abruzzo s kitchen.

And pappicci thin pasta noodles in a tomato sauce. Abruzzo food arrosticini. Abruzzese pasta is consumed all over the region of course and the world but in the valleys and plateaus of the middle turf some of italy s finest hard durum wheat or semolina is grown. Most of the pasta they eat is dried pasta made from semolina and.

The traditional cuisine of abruzzo is eclectic drawing on pastoral mountain and coastal cuisine. Abruzzo food can be quite particular too as ravioli can also be stuffed with sugar and cinimon served with thick pork ragout. This is firm nutty stuff once again confirming the abruzzese penchant for the rugged. The pastuccia on the other hand is a stew of polenta that is served with sausage egg and grated ewe s milk cheese.

In italy easter is first a religious event but it is also celebrated with typical easter foods and abruzzo plays a major role in keeping the traditions alive.