Editing Abruzzo (section)

==Cuisine==
{{See also|Cuisine of Abruzzo}}
[[File:Campo Imperatore 2009 -Ristoro Mucciante Arrosticini- by RaBoe 014.jpg|thumb|right|[[Arrosticini]] of Pescara valley]]
[[File:Spaghettoni alla chitarra e ragù.JPG|thumb|right|''[[Spaghetti alla chitarra]]'' of [[Teramo]]]]
[[File:Bocconotto from Castel Frentano.jpg|thumb|right|Typical ''[[bocconotto]]'' of [[Castel Frentano]]]]
[[File:Sise delle monache guardiagrele.jpg|thumb|''Sise delle Monache'' from [[Guardiagrele]]]]
Abruzzo's cuisine is renowned<ref>{{Cite web |last=Irrente |first=Kati |date=2024-02-19 |title=Ricette abruzzesi: la top 5 dei piatti nostrani più realizzati all'estero - News In Abruzzo |url=https://www.inabruzzo.it/ricette-abruzzesi-la-top-5-dei-piatti-nostrani-piu-realizzati-allestero/ |access-date=2024-04-19 |website=In Abruzzo |language=it-IT |archive-date=19 April 2024 |archive-url=https://web.archive.org/web/20240419231155/https://www.inabruzzo.it/ricette-abruzzesi-la-top-5-dei-piatti-nostrani-piu-realizzati-allestero/ |url-status=live }}</ref> for its variety and richness.<ref>{{cite web | url=https://issuu.com/aptrdepliant/docs/abruzzofoodwine | title=Food & Wine by Regione Abruzzo – Issuu | date=30 July 2012 | access-date=21 November 2022 | archive-date=21 November 2022 | archive-url=https://web.archive.org/web/20221121164753/https://issuu.com/aptrdepliant/docs/abruzzofoodwine | url-status=live }}</ref> Both the agricultural and coastal areas of Abruzzo have contributed to its cuisine. Due to the mountains, much of Abruzzo was relatively isolated until the 20th century. This has contributed to preservIng local culinary traditions.<ref>{{cite web|url=http://www.mariobatali.com/abruzzo/|title=Abruzzo|publisher=MarioBatali.com|access-date=26 January 2014|archive-url=https://web.archive.org/web/20140201192938/http://www.mariobatali.com/abruzzo/|archive-date=1 February 2014|url-status=dead}}</ref>

===Ingredients===

In terms of common ingredients, cuisine in Abruzzo often includes:
* [[Lamb and mutton]], primarily in the mountains.<ref name="huffpost">{{cite web|url=http://www.huffingtonpost.com/david-rosengarten/the-cuisine-of-abruzzo_b_5651554.html|title=The Cuisine of Abruzzo: Easy to Love, Not So Easy to Describe|last1=Rosengarten|first1=David|website=Huffington Post|date=6 August 2014|access-date=6 January 2016|archive-date=7 March 2016|archive-url=https://web.archive.org/web/20160307044316/http://www.huffingtonpost.com/david-rosengarten/the-cuisine-of-abruzzo_b_5651554.html|url-status=live}}</ref> Sheep's milk (or [[ricotta]]) is an important source of Abruzzese cheese, and lamb intestines are used as [[sausage]] [[Casing (sausage)|casing]] or for [[Braciola#Involtini|stuffed meat rolls]].<ref name="huffpost" /><ref name="barilla">{{cite web|url=http://www.academiabarilla.com/the-italian-food-academy/abruzzo/default.aspx|title=ABRUZZO IN TAVOLA|website=Academia Barilla|access-date=6 January 2016|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304025023/http://www.academiabarilla.com/the-italian-food-academy/abruzzo/default.aspx|url-status=dead}}</ref> [[Goat meat|Mountain goat meat]] is also common in Abruzzo.
* [[Truffle]]s and [[Edible mushroom|mushrooms]], particularly wild mushrooms from the forests and hills 
* [[Garlic]], especially [[Aglio Rosso di Nubia|red garlic]]
* [[Rosemary]]
* Hot [[chili pepper]] or [[Peperoncino|peperoncini]], regionally known as ''diavolilli'' or ''diavoletti'', is common in Abruzzese cuisine and often used to add spice to dishes. Abruzzo residents are well known for frequently adding peperoncini, or hot peppers, to their meals. 
* Vegetables such as [[lentils]], [[grasspea]]s and other [[legumes]], [[artichoke]], [[eggplant]], and [[cauliflower]]<ref name="huffpost" /><ref name="barilla" /><ref name="braim">{{cite book|url=https://books.google.com/books?id=nXUkqkBA-DkC&q=abruzzo+cuisine+mushrooms&pg=PA13|title=Food of Italy|last1=Braimbridge|first1=Sophie|date=2005|publisher=Allen & Unwin|isbn=9781740454643|access-date=6 January 2016}}</ref><ref name="mush">{{cite web|url=http://www.delallo.com/articles/wild-mushrooms-italy-kitchen-tips-recipe-ideas|title=Wild Mushrooms in Italy - Kitchen Tips & Recipe Ideas|last=Nicoletti|first=Amy|website=Delallo|access-date=6 January 2016|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304085006/http://www.delallo.com/articles/wild-mushrooms-italy-kitchen-tips-recipe-ideas|url-status=live}}</ref>

===Starter and main dishes===
* ''[[Spaghetti alla chitarra]]'' which is made by pressing or cutting [[pasta]] through a ''chitarra'', an implement to form long thin noodles similar to [[spaghetti]]. The pasta is served with a tomato-based sauce, often flavored with [[Bell pepper|peppers]], [[pork]], [[goose]], or [[Lamb and Mutton|lamb]]. This dish is complemented by regional [[side dish]]es, such as the bean and noodle soup, ''sagne e fagioli''. This soup is traditionally flavored with [[tomato]]es, [[garlic]], oil, and [[peperoncini]].
* ''{{lang|it|[[gnocchi|Gnocchi carrati]]}}'', flavored with [[bacon]], [[egg (food)|eggs]] and [[pecorino]] cheese
*''[https://www.experiencebellavita.com/scrippelle-mbusse-crepes-in-broth-recipe-teramo/ Scrippelle]'', a rustic French-style [[crêpe]] served either ''{{lang|it|mbusse}}'' (a type of soup) or used to form a sort of [[soufflé]] with some [[ragù]] and stuffed with chicken liver, [[meatball]]s, hard-boiled eggs, and cheese
* ''Pastuccia'', a [[polenta]] stew with sausage, eggs, and cheese
* ''Pasta allo sparone'', a pasta roll filled with [[ricotta]] cheese and [[spinach]]. The pasta roll is boiled in hot water and served with tomato sauce and Parmesan cheese.
* ''Pasta alla mugnaia,'' a long, uneven and thick type of pasta that is hand-pulled to a diameter of up to 6mm and is traditionally served with tomato sauce. Pasta alla mugnaia, also simply known as ''mugnaia'', is the flagship dish of the town of [[Elice]]. 
* ''Pallotte cacio e ovo'', balls of [[caciocavallo]] cheese and eggs, usually served as a starter in a rich tomato sauce.

===Meat===
Across the region, roast lamb is enjoyed in several variations. Some of these variations include:
* ''[[Arrosticini]]'', a skewered lamb dish
* ''Pecora al cotturo'', lamb stuffed with a variety of mountain [[herb]]s and cooked in a copper pot
* Lamb cooked whole in a [[masonry oven|bread oven]]
* ''Agnello cacio e ovo'', a lamb-based [[fricassee]]
* ''Mazzarella'': lamb intestines stuffed with lamb, garlic, [[marjoram]], lettuce, and spices
* ''[https://www.experiencebellavita.com/teramo-virtu-a-tasty-minestra-made-once-every-may-1st/ Le virtù]'': a soup from Teramo filled with [[legumes]], vegetables and [[pork]], made only on 1 May.
*''[[Timballo]] abruzzese'': [[lasagna]]-like dish with pasta sheets (''scrippelle'') layered with meat, vegetables and rice; often served for [[Christmas]] and [[Easter]]<ref name=bradt/>
* ''[[Porchetta]] abruzzese'': moist boneless-pork roast, slow-roasted with [[rosemary]], [[garlic]], and [[black pepper|pepper]]<ref name="bradt">{{cite book|last1=Di Gregorio|first1=Luciano|title=Bradt Abruzzo|date=2013|publisher=Bradt Travel Guides|isbn=9781841624464|url=https://books.google.com/books?id=BtoEOVpoxLAC&q=abruzzo+porchetta&pg=PA42|access-date=6 January 2016}}</ref>

===Seafood===
[[Seafood]] is also popular, especially in coastal areas. The variety of fish available locally resulted in several fish-based ''[[Brudet|brodetti]]'' ("broths"), coming from such places as [[Vasto]], [[Giulianova]], and [[Pescara]].<ref>{{Cite web | url=https://lifeinabruzzo.com/brodetto-vastese-the-winding-barter-fish-soup/ | title=Brodetto Vastese – the Winding Barter Fish Soup | date=9 June 2012 | access-date=21 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210345/https://lifeinabruzzo.com/brodetto-vastese-the-winding-barter-fish-soup/ | url-status=live }}</ref> These broths are often made by cooking fish, flavored with tomatoes, herbs, and peperoncino, in an earthenware pot. Other fish products are ''[[scapece alla vastese]]'',<ref>{{Cite web | url=https://abruzzoturismo.it/en/fish-chutney | title=Fish Chutney &#124; Regione Abruzzo – Dipartimento Turismo, Cultura e Paesaggio | access-date=21 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210336/https://abruzzoturismo.it/en/fish-chutney | url-status=dead }}</ref> [[baccalà all'abruzzese]],<ref>{{Cite web | url=https://abruzzoturismo.it/it/baccala-allabruzzese | title=Baccalà all'abruzzese &#124; Regione Abruzzo &#124; Dipartimento Sviluppo Economico – Turismo | access-date=21 November 2022 | archive-date=20 November 2022 | archive-url=https://web.archive.org/web/20221120210337/https://abruzzoturismo.it/it/baccala-allabruzzese | url-status=dead }}</ref> and ''[[coregone di Campotosto]]'',<ref>[https://www.comune.campotosto.aq.it/informazioni-turistiche-comune-di-campotosto/prodotti-tipici-di-campotosto/ Prodotti Tipici] {{Webarchive|url=https://web.archive.org/web/20230130044917/https://www.comune.campotosto.aq.it/informazioni-turistiche-comune-di-campotosto/prodotti-tipici-di-campotosto/ |date=30 January 2023 }} Comune di Campotosto. Retrieved 19 December 2022</ref><ref>[https://www.virtuquotidiane.it/cronaca/campotosto-la-resilienza-di-filomena-e-della-sua-famiglia-da-generazioni-ristoratori-sul-lago.html CAMPOTOSTO: LA RESILIENZA DI FILOMENA E DELLA SUA FAMIGLIA, DA GENERAZIONI RISTORATORI SUL LAGO] {{Webarchive|url=https://web.archive.org/web/20230206002435/https://www.virtuquotidiane.it/cronaca/campotosto-la-resilienza-di-filomena-e-della-sua-famiglia-da-generazioni-ristoratori-sul-lago.html |date=6 February 2023 }} Retrieved 19 December 2022</ref> typical lake fish.

===Pizzas===
Rustic pizzas are also very common. Some of these are:

* ''Easter pizza'', a rustic cake with cheese and pepper from the [[Teramo]] area
* ''Fiadoni'' from Chieti, a dough of eggs and cheese well risen, cooked in the oven in a thin casing of pastry
* A rustic tart pastry filled with everything imaginable: eggs, fresh cheeses, [[ricotta]], vegetables, and all sorts of flavorings and spices.

Also from Teramo are the spreadable sausages flavored with nutmeg, and liver sausages tasting of garlic and spices. Atri and [[Rivisondoli]] are famous for cheeses. [[Mozzarella]], either fresh or seasoned, is made from ewe's milk, although a great number of lesser known varieties of these cheeses can be found all over Abruzzo and Molise.

===Salumi===
''[[Salumi]]'' (singular: ''salume'') is an Italian term describing the preparation of cured meat products made predominantly from pork.
[[File:Mortadella di Campotosto.jpg|thumb|''[[Mortadella di Campotosto]]''|alt= Mortadella]]
Spreadable sausage flavored with nutmeg and liver sausage with garlic and spices are hallmarks of Teramo cuisine. ''[[Ventricina]]'' from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and [[fennel]] and encased in dried pig stomach. ''[[Mortadella di Campotosto]]'' (well known in Abruzzo) is an oval, dark-red ''[[mortadella]]'' with a white column of fat. They are generally sold in pairs, tied together. Another name for the mortadella is ''coglioni di mulo'' (donkey's balls). It is made from shoulder and loin meat, [[prosciutto]] trimmings and fat. It is 80&nbsp;percent lean meat; 25 percent is prosciutto (ham), and 20 percent is ''[[pancetta]]''. The meat is minced and mixed with salt, pepper and white wine.

===Cheeses===
The region's principal [[cheese]]s are:
* ''White cow cheese'', a soft cheese made from [[cow's milk]]
* ''[[Caciocavallo]] abruzzese'', a soft, slightly elastic dairy product made from raw, whole cow's milk with rennet and salt
* ''Caciofiore Aquilano'', made from raw whole sheep's milk, [[rennet]], artichokes and saffron (which gives it its characteristic yellow color)
* ''[[Caciotta]] vaccination frentana'', a half-cooked, semi-hard cheese made from raw whole cow's milk, rennet and salt
* ''[[Canestrato]] of [[Castel del Monte, Abruzzo|Castel del Monte]]'', a hard cheese made from raw whole sheep's milk, with rennet and salt
[[File:Caprino.jpg|thumb|[[Caprino cheese|Caprino]]|alt=Slice of goat's-milk cheese]]
* ''[[Caprino cheese|Caprino]] abruzzese'', made from raw whole goat milk (sometimes with sheep's milk), curd, and salt
* ''Cheese and curd [[stazzo]]'', cheese and byproducts obtained from the processing of raw milk from sheep, cattle and goats
* ''Junket vaccination or Abruzzo sprisciocca'', a soft fresh cheese made from raw whole cow's milk, rennet, and salt
* ''[[Pecorino]] d'Abruzzo'': one of Abruzzo's flagship products—a mild, semi-hard (or hard) cheese with holes, made from raw whole sheep's milk, rennet, and salt
* ''Pecorino di Atri'', a compact, semi-cooked cheese made from sheep's milk, rennet and salt
* ''Pecorino di Farindola'', cheese made from sheep's milk and pork [[rennet]] (a special type of rennet, made by filling a dried pork stomach with vinegar and white wine for forty days)
* ''Ricotta'', made from the remnants of the coagulation of raw whole sheep's milk, heated after filtration
* ''[[Scamorza]] d'Abruzzo'', a stretched [[Quark (dairy product)|curd cheese]] made from cow's milk, rennet (liquid or powder) and salt

Atri and [[Rivisondoli]] are known for their cheeses. [[Mozzarella]] (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and [[Molise]].

===Desserts and sweets===
[[File:Pizzelle on display, May 2009.jpg|alt=Thin wafers with powdered sugar|thumb|''[[Pizzelle]]'' are a typical Abruzzo sweet.]]
Abruzzo's sweets are well known:
* [[Dragée]]<ref>{{cite web|url=http://conoscere.abruzzoturismo.it/index.php?Canale=Cosa&IDCanaleSub=10&IDCanaleSubSub=0&IDItem=35&ItemType=PT|title=Home – Regione Abruzzo – Dipartimento Turismo, Cultura e Paesaggio|website=conoscere.abruzzoturismo.it|access-date=2014-07-24|archive-url=https://web.archive.org/web/20131114001935/http://conoscere.abruzzoturismo.it/index.php?Canale=Cosa&IDCanaleSub=10&IDCanaleSubSub=0&IDItem=35&ItemType=PT|archive-date=2013-11-14|url-status=dead}}</ref> (also known as confetti): sugar-coated almonds from [[Sulmona]]
* ''[[Torrone]] Nurzia'': chocolate [[nougat]] from [[L'Aquila]]
* ''[[Parrozzo]]'': a cake-like treat made from crushed almonds and coated in chocolate
* ''[[Pizzelle]]'' (also known as ''ferratelle''): a [[waffle]] [[cookie]], often flavored with [[anise]]<ref name=bradt/>
* ''[[Croccante]]'', a type of nougat made from almonds and caramelized sugar, often flavored with lemon<ref>{{cite web|url=http://www.abruzzomoliseheritagesociety.org/cuisine.htm#abruzzo |title=Abruzzo and Molise Heritage Society |publisher=Abruzzomoliseheritagesociety.org |access-date=2013-03-12 |url-status=dead |archive-url=https://web.archive.org/web/20130309041825/http://www.abruzzomoliseheritagesociety.org/cuisine.htm |archive-date=2013-03-09 }}</ref>
* ''Calgionetti, cagionetti, caggiunitti, caviciunette'': Christmas [[fritter]]s, sometimes filled with chestnuts or chickpeas and flavored with chocolate or cocoa
* ''[[Bocconotto|Bocconotti]]'': stuffed sweets often served for Christmas
* ''[[Zeppole]] di San Giuseppe'': fried or baked pastries made for [[Saint Joseph's Day]]
* ''{{ill|Sise delle monache|it|vertical-align=sup}}'', two layers of sponge cake filled with custard, produced in the town of [[Guardiagrele]] in the province of [[Chieti]]

===Fruits===
The region's principal fruits are:
* {{lang|it|Agrumi della costa dei trabocchi}}: coastal citrus (particularly oranges), used for [[Fruit preserves#Jam|jam]] and [[Limoncello]]
* {{lang|it|Castagna roscetta della Valle Roveto}} and {{lang|it|Marrone di Valle Castellana}}: types of [[chestnut]]
* {{lang|it|Ciliege di Raiano e di Giuliano Teatino}}: a local cherry
* {{lang|it|Mandorle di Navelli}}: almonds from the town of [[Navelli]]
* {{lang|it|Mela della Valle Giovenco}}: apples from the region
* {{lang|it|Uva di Tollo e Ortona}}: [[table grape]]s, also used for jam

===Olive oil===
[[File:Uliveto_toccolano.jpg|thumb|Olive trees in [[Tocco da Casauria]]]]

The use of oil in regional mountain and sea dishes is important; among the most common oil products are the Aprutino Pescarese, the Pretuziano delle Colline Teramane, l'Olio extra vergine di oliva delle Valli Aquilane and Colline Teatine.<ref>{{Cite web |url=https://abruzzoturismo.it/en/pdo-extra-virgin-olive-oil |title=PDO extra virgin olive oil |access-date=21 November 2022 |archive-date=21 November 2022 |archive-url=https://web.archive.org/web/20221121171108/https://abruzzoturismo.it/en/pdo-extra-virgin-olive-oil |url-status=dead }}</ref>

The list of Abruzzo olive cultivars:

* Castiglionese
* Dritta 
* Gentile di Chieti
* Intosso
* Monicella
* Carpinetana
* Morella 
* Nebbio di Chieti
* Raja 
* Toccolana
* Tortiglione
* Crognalegna
* Gentile del L'Aquila (Rusticana del L'Aquila)

The extra-virgin [[olive oil]] produced in [[Colline Teramane]] ([[Teramo]] hills) is marked by the [[Geographical indications and traditional specialities in the European Union|DOP]].<ref>{{cite web | url=http://www.hotelposeidontortoreto.com/en/abruzzi-wine-and-food_31.html | title=Gastronomy, Typical Specialties of Abruzzi Cuisine | work=Hotel Poseidon Tortoreto | access-date=15 August 2016 | archive-url=https://web.archive.org/web/20110112034945/http://www.hotelposeidontortoreto.com/en/abruzzi-wine-and-food_31.html | archive-date=12 January 2011|url-status=dead}}</ref>

The region has several cultivars that includes Carboncella, Dritta (Dritta Francavillese and Dritta di Moscufo), Gentile del Chieti, Nostrana (Nostrana di Brisighella), and Sargano olive cultivars.<ref>{{Cite web|url=http://oliveoilsindia.com/Italian-Olives.htm|title=Italian Olives, Green Italian Olives, Black Italian Olives, Olive, Olive Cultivation, Olive Oil Extraction, Spanish Olives, Green Olives, Black Olives, Olive Trees, Mumbai, India|website=oliveoilsindia.com|access-date=3 July 2018|archive-date=2 November 2015|archive-url=https://web.archive.org/web/20151102230120/http://oliveoilsindia.com/Italian-Olives.htm|url-status=usurped}}</ref>

===Wines and liquors===
[[File:Montepulciano d Abruzzo 05 (RaBoe).jpg|thumb|Bottles of [[Montepulciano d'Abruzzo]] wine]]

Renowned [[wine]]s such as [[Montepulciano d'Abruzzo|Montepulciano]] [[Denominazione di origine controllata|DOCG]], [[Trebbiano d'Abruzzo]] [[Denominazione di origine controllata|DOC]] and [[Controguerra]] DOC are judged to be amongst the world's finest.<ref>{{cite web | url=http://winecountry.it/regions/ | title=Italian Wine Regions – Grapes and Wine Production | work=WineCountry.it | access-date=15 August 2016 | archive-url=https://web.archive.org/web/20040107193446/http://winecountry.it/regions/ | archive-date=7 January 2004| url-status=dead}}</ref> In 2012, a bottle of Trebbiano d'Abruzzo ranked No. 1 in the top 50 Italian wine awards.<ref>{{cite web|url=http://www.winenews.it/print/the-winenews-corner/28904/the-best-italian-wine-is-trebbiano-dabruzzo-2007-by-valentini-then-barolo-reserve-monprivato-c-dmorissio-2004-by-mascarello-and-sassicaia-2009-by-san-guido-estate-the-best-italian-wine-awards-the-50-best-wines-of-italy |title=WineNews – The best Italian wine is Trebbiano d'Abruzzo 2007 by Valentini, then Barolo Reserve Monprivato Cà d'Morissio 2004 by Morello and Sassicaia 2009 by San Guido Estate. The "Best Italian Wine Awards-The 50 Best Wines of Italy" – Visualizzazione per stampa |url-status=dead |archive-url=https://web.archive.org/web/20141110154821/http://www.winenews.it/print/the-winenews-corner/28904/the-best-italian-wine-is-trebbiano-dabruzzo-2007-by-valentini-then-barolo-reserve-monprivato-c-dmorissio-2004-by-mascarello-and-sassicaia-2009-by-san-guido-estate-the-best-italian-wine-awards-the-50-best-wines-of-italy |archive-date=10 November 2014 }}</ref>

In recent decades these wines have been joined, particularly, by wines from lesser known (heritage) white grapes, such as, [[Pecorino (grape)|Pecorino]], [[Cococciola]], [[Passerina (grape)|Passerina]], [[Montonico bianco]] and [[Fiano (grape)|Fiano]].<ref>Abruzzo Is Making White Wine From Grapes You Don't Yet Know, Tom Mullen, Forbes, 29 May 2018</ref>

[[Indicazione geografica tipica|IGT]] wines are [[Alto Tirino]], Colli Aprutini, [[Colli del Sangro]], [[Colline Frentane]], [[Colline Pescaresi]], [[Colline Teatine]], Del Vastese (or [[Histonium]]), [[Terre di Chieti]], and [[Valle Peligna]].<ref>{{cite book|url=https://books.google.com/books?id=1yp7CgAAQBAJ&q=Cuisine+of+Abruzzo&pg=PT38|title=Abruzzo|last=Massetti|first=Enrico|date=2015|publisher=Enrico Massetti|isbn=9781329492530}}</ref> The region is also well known for the production of [[liqueur]]s such as [[Centerbe]], [[Limoncello]], [[Ratafia]] and [[Gentian liqueur|Genziana]]. 
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