Typical products - Farmhouse - The Grinders - Abruzzo

Typical products of Abruzzo

The Abruzzo Cuisine It derives its products from agriculture, from pastoralism and fishing. This shows how rich and varied the culinary tradition of Abruzzo is.

The rediscovery of the knowledge and flavors of the past have restored prestige to the good Abruzzo cuisine.

There are many typical products that accompany us on a pleasant food and wine journey. Just to name a few:

Macaroni alla Chitarra

The first course "prince" of Abruzzo Cuisine. The Macaroni to Guitar are a mixture of water, flour and eggs, che pressato su un telaio rettangolare di legno sul quale sono tesi dei sottilissimi fili d'acciaio, gives rise to long and irregular spaghetti. The seasoning is, as per tradition, tomato sauce with meat sauce.

Skewers

Wooden skewers in which touches of meat are skewered. sheep. Cooking with hot charcoal on Fornacella elongated rectangular shape.
That amazing flavor you'll carry with you forever.

Insaccati d'Abruzzo

La lavorazione del maiale è da sempre un'arte che trova in Abruzzo una delle massime espressioni: Mortadella of Campostosto, Ventricina Vastese, L'Aquila Flask, Loin and Basciano Ham sono solo i prodotti più noti di quest'antica tradizione.

Zafferano dell'Aquila

Product obtained from the roasting of the stigmas of the flower of the Crocus Sativus L., plant belonging to the Iridaceae family, having Purple-red colour It is marketed in filaments in their natural state or reduced to powder form. Excellent spice for culinary use.

Dolci d'Abruzzo

Lots and lots of delicious. We mention only one of them: il Parrozzo d'Abruzzo. Originally named "Pan Rozzo", It was a mixture of water and yellow corn flour hemispherical in shape. Subsequently, the yellow corn flour was replaced with durum wheat flour and eggs and the hemisphere was covered with delicious dark chocolate. The poet from Abruzzo Gabriele D'Annunzio He gave it the name of Parrozzo.

Pecorino d'Abruzzo

Formaggio tipico delle zone a forte vocazione pastorizia rappresenta perciò uno dei simboli della Cucina d'Abruzzo, Region with a tradition of Flocks and Shepherds. There are different types of Pecorino which therefore have different tastes and smells depending on the grazing areas of the flocks and the processing techniques of sheep's milk. Remember, among all, il Pecorino di Atri and Pecorino cheese of Farindola.

Vini d'Abruzzo

The Abruzzo Hills They are a mosaic of olive groves and vineyards. There are many qualities of grapes produced that give excellent wines such as Montepulciano d'Abruzzo, il Trebbiano d'Abruzzo, il Cesasuolo d'Abruzzo, il Verdicchio, il Pecorino, il New, il Passito Bianco e Red, il Moscato, as well as an excellent sparkling wine obtained from the pressing of Chardonnay grapes. The production of wine is of the highest quality: in fact, the wines of the Teramo Hills have obtained the D.O.C. Denomination. (Controlled Designation of Origin) which indicates the highest possible degree of quality of viticulture.

Olio di Oliva d'Abruzzo

The most common cultivars are: the Dear Chieti (Italy), the Loreto Tip, il Leccino, il Crusher and Tortiglione. L'Olio Abruzzese ha eccellenti qualità organolettiche. Between the months of October and November, at the end of the Olive Harvest, the event called Open Crushers, in cui i Frantoiani aprono le porte dei loro Frantoi ai Turisti per degustare l'Olio Novello. Il percorso che porta i Turisti appassionati a spostarsi da un Frantoio all'altro alla ricerca degli Oli migliori viene segnalato su apposite Mappe come Strade dell'Olio.