Typical Food in Abruzzo

Typical Food in Abruzzo

Abruzzo is a region located in the central-southern part of Italy. This region is known for its mountains, rolling hills, and breathtaking coastline. But there is one thing that stands out in Abruzzo, and that is its food. Abruzzese cuisine is renowned for its simplicity, hearty flavors, and use of local ingredients. In this article, we will explore some of the typical Abruzzese foods and recipes that have been enjoyed by locals and visitors alike for centuries.


Antipasti, which translates to "before the meal," is a traditional Italian course that consists of various appetizers. Abruzzese antipasti typically features cured meats, cheeses, and vegetables. Some of the most popular antipasti in Abruzzo include:


Arrosticini is a traditional Abruzzese dish made from skewered lamb that is grilled over an open flame. The meat is seasoned with just salt and sometimes rosemary, giving it a rich, smoky flavor. This dish is often served as an antipasto or as a main course with a side of bread and vegetables.


Salumi is a collective term used to describe a variety of cured meats, such as prosciutto, salami, and capocollo. These meats are typically sliced thinly and served with bread or cheese. Abruzzo is home to many small-scale salumi producers, who use traditional methods to cure their meats.


Bruschetta is a simple appetizer made from grilled bread rubbed with garlic and topped with fresh tomatoes, olive oil, and basil. In Abruzzo, it is common to add grilled peppers, eggplant, or mushrooms to the bruschetta for a heartier appetizer.

Primi piatti

Primi piatti, or first courses, are typically pasta dishes that are served before the main course. In Abruzzo, pasta is often made with semolina flour, which gives it a slightly nutty flavor and a firm texture. Some of the most popular Abruzzese pasta dishes include:

Spaghetti alla chitarra

Spaghetti alla chitarra is a dish that is unique to Abruzzo. The pasta is made by pressing dough through a special tool called a chitarra, which creates long, square-shaped noodles. The pasta is typically served with a rich tomato sauce or with a meat ragù.

Maccheroni alla mugnaia

Maccheroni alla mugnaia is a simple pasta dish that is made by hand-rolling long strands of pasta dough. The pasta is then cooked and served with garlic, olive oil, and hot pepper flakes. This dish is often served during festive occasions, such as weddings and christenings.


Brodetto is a hearty fish stew that is made with a variety of seafood, including clams, mussels, and shrimp. The seafood is cooked in a tomato-based broth with garlic, onion, and parsley. The stew is often served over a bed of spaghetti or another type of pasta.

Secondi piatti

Secondi piatti, or main courses, typically feature meat or fish. In Abruzzo, these dishes are often prepared using local ingredients and traditional methods. Some of the most popular Abruzzese secondi piatti include:

Agnello cacio e uova

Agnello cacio e uova is a dish that is made with lamb, cheese, and eggs. The lamb is cooked with garlic and olive oil, then shredded and mixed with eggs and grated pecorino cheese. The mixture is then baked until golden brown and served as a main course.

Arrosto di maiale


di maiale, or roasted pork, is a popular dish in Abruzzo. The pork is seasoned with garlic, rosemary, and olive oil, then roasted until crispy on the outside and tender on the inside. This dish is often served with roasted potatoes and vegetables.

Brodetto di agnello

Brodetto di agnello, or lamb stew, is a hearty dish that is perfect for cold winter nights. The lamb is slow-cooked with vegetables, such as potatoes, carrots, and onions, in a rich tomato-based broth. The stew is often served with crusty bread to soak up the delicious broth.


Contorni, or side dishes, are often served alongside main courses in Abruzzo. These dishes typically feature local vegetables and are prepared using simple methods to highlight their natural flavors. Some of the most popular Abruzzese contorni include:

Patate al forno

Patate al forno, or roasted potatoes, is a simple side dish that is a favorite in Abruzzo. The potatoes are seasoned with garlic, rosemary, and olive oil, then roasted until crispy on the outside and soft on the inside.

Puntarelle in salsa di alici

Puntarelle in salsa di alici is a salad made with puntarelle, a type of chicory that is common in Abruzzo. The puntarelle is dressed with a sauce made from anchovies, garlic, and olive oil, which gives it a salty and savory flavor.

Fagioli all'uccelletto

Fagioli all'uccelletto is a dish made with cannellini beans, tomato sauce, and sage. The beans are slow-cooked in a tomato-based sauce with garlic, onion, and sage, which gives them a rich and hearty flavor.


Dolci, or desserts, are an important part of Abruzzese cuisine. These desserts often feature local ingredients, such as almonds, honey, and figs, and are prepared using traditional methods. Some of the most popular Abruzzese desserts include:


Pizzelle are thin, crispy waffle-like cookies that are made using a special iron. The dough is typically flavored with anise or lemon, and the cookies are often dusted with powdered sugar before serving.


Scrippelle are thin, crepe-like pancakes that are filled with ricotta cheese and then rolled up. The pancakes are typically served with a rich tomato sauce or with butter and parmesan cheese.


Parrozzo is a traditional Abruzzese cake made with ground almonds, eggs, and sugar. The cake is shaped like a dome and is covered in a layer of chocolate. This cake is often served during festive occasions, such as Easter.

In conclusion, Abruzzese cuisine is a celebration of simple, hearty flavors and local ingredients. Whether you're enjoying a plate of arrosticini or a slice of parrozzo, you can taste the love and tradition that goes into each dish. If you're ever lucky enough to visit Abruzzo, be sure to indulge in the region's delicious food and wine.

^ Go up