The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat...
40 KB (3,935 words) - 13:02, 22 August 2024
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...
117 KB (10,625 words) - 12:22, 6 September 2024
Porchetta (category Cuisine of Abruzzo)
to the United States by Italian immigrants of the early 20th century, especially immigrants from Abruzzo, and is sometimes referred to as "Italian pulled...
8 KB (711 words) - 13:46, 10 September 2024
Strozzapreti (category Cuisine of Abruzzo)
the area of Viterbo, the stratto is a handmade pasta, typical of the town of Blera, seasoned with tartufi. In the city of L'Aquila in Abruzzo the strangolapreti...
8 KB (852 words) - 20:49, 27 August 2024
Italian cuisine is also seasonal with priority placed on the use of fresh produce. Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise...
190 KB (17,430 words) - 18:29, 8 September 2024
Bruschetta (category Cuisine of Abruzzo)
the prepared topping is marketed as bruschetta. In the Abruzzo region of Italy, a variation of bruschetta made with a salami called ventricina is served...
8 KB (769 words) - 18:13, 31 August 2024
Peperoncino (category Cuisine of Abruzzo)
decorative and possibly poisonous plant before it was adopted into Italian cuisine. It might have become popular as a food long before the cookbooks attest...
7 KB (724 words) - 08:21, 7 September 2024
Caciocavallo (category Cuisine of Abruzzo)
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout...
6 KB (473 words) - 15:38, 15 August 2024
Ventricina (category Cuisine of Abruzzo)
in the Abruzzo region of Italy. Its most common artisanal version, ventricina del vastese, from the Vasto area, is made with large pieces of fat and...
3 KB (192 words) - 17:18, 23 August 2024
Montepulciano d'Abruzzo (category Cuisine of Abruzzo)
an Italian red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. It should not be confused with Vino Nobile di...
10 KB (1,086 words) - 18:20, 29 November 2023
Dragée (category Cuisine of Abruzzo)
outer shell. In their most classic form of dragée and comfit, Jordan almonds, also known as koufeta, consist of almonds which are sugar panned in various...
8 KB (876 words) - 13:05, 5 September 2024
Escabeche (category Cuisine of Abruzzo)
Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic...
6 KB (527 words) - 12:08, 2 September 2024
Spaghetti alla chitarra (category Cuisine of Abruzzo)
also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick...
7 KB (603 words) - 04:37, 16 August 2024
Brudet (category Cuisine of Abruzzo)
dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, Marche, Abruzzo, and Molise). It consists of several...
4 KB (304 words) - 04:07, 19 June 2024
Arrosticini (category Cuisine of Abruzzo)
a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise)...
3 KB (262 words) - 00:03, 15 May 2024
Pizzelle (category Cuisine of Abruzzo)
comune (municipality) of Ortona, in the Abruzzo region of Italy. Many other cultures have developed a pizzelle-type cookie as part of their culture (for...
5 KB (435 words) - 14:24, 17 August 2024
Food portal Italy portal Cuisine of Abruzzo https: / /abruzzoturismo.it/it/la-liquirizia-di-atri-loro-nero-dabruzzo "Black Gold of Atri". e-borghi. Dunham...
1 KB (170 words) - 22:30, 22 April 2024
Zeppole (category Cuisine of Abruzzo)
Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome, Naples and Lecce. They are originated in ancient Rome...
6 KB (578 words) - 17:05, 15 September 2024
Gentian liqueur (category Cuisine of Abruzzo)
by distilling a maceration of the roots of the gentian. The name genziana is also used for a digestif, typical of the Abruzzo region, in central Italy....
7 KB (692 words) - 14:37, 18 June 2024
Baccalà all'abruzzese (category Cuisine of Abruzzo)
Abruzzo dish made with baccalà, potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt and black olives. Italy portal Food portal Cuisine of...
2 KB (81 words) - 00:03, 15 May 2024
Genziana liqueur (category Cuisine of Abruzzo)
simply genziana, is a liqueur typical of several regions of Italy, especially Abruzzo (as well as of parts of France, where it is called liqueur de gentiane)...
2 KB (149 words) - 14:41, 18 June 2024
Turrón (category Cuisine of Abruzzo)
sticky paste, it now differs only marginally from the varieties of torrone di Cremona. Abruzzo, Sicily and Sardinia also have local versions that may be slightly...
18 KB (1,721 words) - 01:48, 4 September 2024
Mazzarelle (category Cuisine of Abruzzo)
Italy portal Food portal Cuisine of Abruzzo List of lamb dishes Arrosticini "Teramo-style mazzarelle parcels | Regione Abruzzo - Dipartimento Turismo,...
2 KB (111 words) - 20:35, 15 May 2024
Scapece alla vastese (category Cuisine of Abruzzo)
characterizes it. Italy portal Food portal Cuisine of Abruzzo List of fish dishes "Fish Chutney | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio"...
2 KB (114 words) - 01:59, 18 May 2024
Tiella (category Cuisine of Abruzzo)
be used. Variations of the dish exist, some of which may be prepared with other types of seafood. Tiella is part of Apulian cuisine. It may also be found...
6 KB (601 words) - 16:48, 13 September 2024
Molise (redirect from List of museums in Molise)
[mə'li.zə]) is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not...
23 KB (2,210 words) - 01:28, 3 September 2024
Pizza di Pasqua (category Cuisine of Abruzzo)
al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally...
12 KB (1,255 words) - 19:29, 4 June 2024
Cerasuolo d'Abruzzo (category Cuisine of Abruzzo)
an Italian DOC classification of a rosé (Italian: rosato) style wine made from the Montepulciano grape in Italy's Abruzzo wine region. The name cerasuolo...
4 KB (350 words) - 01:33, 25 May 2024
Abruzzo is an important red and white wine grape in Abruzzo. It was established as a red wine DOC in 2010. Principal Red Grape Varieties: Montepulciano...
2 KB (71 words) - 17:24, 17 January 2023
Fiadone (category Cuisine of Abruzzo)
shape. It is baked in an oven and served cold. In the Italian regions of Abruzzo and Molise they are known as fiadoni, fiaduni or fiauni, large savoury...
1 KB (93 words) - 06:39, 16 August 2024