The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat...

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...

to the United States by Italian immigrants of the early 20th century, especially immigrants from Abruzzo, and is sometimes referred to as "Italian pulled...

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...

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...

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...

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...

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...

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...

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...

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...

Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic...

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...

dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, Marche, Abruzzo, and Molise). It consists of several...

a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise)...

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...

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...

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...

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....

Abruzzo dish made with baccalà, potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt and black olives. Italy portal Food portal Cuisine of...

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)...

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...

Italy portal Food portal Cuisine of Abruzzo List of lamb dishes Arrosticini "Teramo-style mazzarelle parcels | Regione Abruzzo - Dipartimento Turismo,...

characterizes it. Italy portal Food portal Cuisine of Abruzzo List of fish dishes "Fish Chutney | Regione Abruzzo - Dipartimento Turismo, Cultura e Paesaggio"...

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...

[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...

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...

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...

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...

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...