abruzzo
Culinary 1
Abruzzo Regional Cuisine
Abruzzo
Abruzzo is a very unique and traditional region of Italian cuisine. Abruzzo is one of the highest peaks of Italy standing at an (altitude of over 9,500ft) it’s not usually visited by many tourists because of transportation issues but also not popular worldwide to visit since it’s such a small place. The wines and cheeses of Abruzzo are very popular throughout Italy for its rich and bold wines and bitter & sweetness for its cheeses. Its top four well known wines are Cerasuolo d'Abruzzo, Controguerra, Montepulciano d'Abruzzo, and Trebbiano d'Abruzzo. Most known cheeses Cacio Marcetto, Caciofiore Aquilano, Cacioricotta Abruzzese, and Caciotta d'Abruzzo. The cheeses are usually made from sheep milk or sometimes cow milk. Flavored by rich spices like chili pepper or saffron. A lot of their cheeses are also aged for a couple years to get the rich and bitter tastes of the cheeses.
Famlies of Abruzzo raise pigs and every winter slaughter and clean them and sell traditional ham,salamis, and sausage. Familys that don’t raise their own pigs stock up heavily on meats for the cold winter time. This is very common for every Italian family. Pork, pork liver, and sheep meat are the most common eaten meats in Abruzzo.
The most common spices used in Abruzzo are the chili peppers, saffron, and fruity olive oil. Pasta is preferred as the first course and is usually the famous “Guitar Pasta”. It’s called that because the tool used to shape the pasta looks and acts as a guitar. You first make the dough and roll it out decently thin and flatten. After you put the pasta flat on the guitar strings you roll it and poke the fresh pasta through the strings and make even thicker pasta than normally. Their pasta is made with very common ingredients. Garlic,basil,chili pepper, and fresh grape/cherry tomatoes all chopped and mixed with salt, pepper and olive oil.
Their dough is made out of solomina flour & eggs
Abruzzo Regional Cuisine
Abruzzo
Abruzzo is a very unique and traditional region of Italian cuisine. Abruzzo is one of the highest peaks of Italy standing at an (altitude of over 9,500ft) it’s not usually visited by many tourists because of transportation issues but also not popular worldwide to visit since it’s such a small place. The wines and cheeses of Abruzzo are very popular throughout Italy for its rich and bold wines and bitter & sweetness for its cheeses. Its top four well known wines are Cerasuolo d'Abruzzo, Controguerra, Montepulciano d'Abruzzo, and Trebbiano d'Abruzzo. Most known cheeses Cacio Marcetto, Caciofiore Aquilano, Cacioricotta Abruzzese, and Caciotta d'Abruzzo. The cheeses are usually made from sheep milk or sometimes cow milk. Flavored by rich spices like chili pepper or saffron. A lot of their cheeses are also aged for a couple years to get the rich and bitter tastes of the cheeses.
Famlies of Abruzzo raise pigs and every winter slaughter and clean them and sell traditional ham,salamis, and sausage. Familys that don’t raise their own pigs stock up heavily on meats for the cold winter time. This is very common for every Italian family. Pork, pork liver, and sheep meat are the most common eaten meats in Abruzzo.
The most common spices used in Abruzzo are the chili peppers, saffron, and fruity olive oil. Pasta is preferred as the first course and is usually the famous “Guitar Pasta”. It’s called that because the tool used to shape the pasta looks and acts as a guitar. You first make the dough and roll it out decently thin and flatten. After you put the pasta flat on the guitar strings you roll it and poke the fresh pasta through the strings and make even thicker pasta than normally. Their pasta is made with very common ingredients. Garlic,basil,chili pepper, and fresh grape/cherry tomatoes all chopped and mixed with salt, pepper and olive oil.
Their dough is made out of solomina flour & eggs