Did you know that Abruzzo boasts over 13 traditional products with protected designation of origin? As a proud Pescarese, I’m thrilled to kick off my series on Abruzzo food with this deep dive into our region’s incredible antipasti. Abruzzo’s cuisine is a treasure trove of flavors waiting to be discovered. Join me as we explore what food Abruzzo is known for, starting with our delectable antipasti (alias appetizers)!
- The Rich Tapestry of Food in Abruzzo
- Top 5 Antipasti: A Taste of Abruzzo's Best
- 1. Bruschetta al Pomodoro e Olio d'Oliva: Abruzzo's Simple yet Sublime Starter
- 2. Salumi e Formaggi Abruzzesi: A Savory Journey Through Abruzzo's Cured Meats and Cheeses
- 3. Olive all'Ascolana: Abruzzo's Beloved Stuffed Olive Delicacy
- 4. Pallotte Cacio e Uova: Abruzzo's Cheesy Comfort Food Delight
- 5. Crostini con Crema di Fave: Abruzzo's Rustic Fava Bean Delight
- Beyond the Top 5: More Delicious Antipasti to Explore in Abruzzo
- Wrapping Up
- Before You Go…
- Related Articles and Pages
The Rich Tapestry of Food in Abruzzo
Let me take you on a flavorful journey through the culinary landscape of my beloved Abruzzo. As a native Pescarese who’s tasted his way across the region, I can tell you that the food in Abruzzo is nothing short of spectacular. It’s a cuisine that tells the story of our land, history, and people.
Overview of Abruzzo’s Culinary Landscape
Abruzzo food is all about simplicity and authenticity. We’re talking hearty pasta dishes, succulent meats, fresh seafood, and vegetables bursting with flavor. Our cuisine is often called “cucina povera” or “peasant cooking,” but don’t let that fool you. These humble dishes pack a punch that’ll knock your socks off!
I remember my nonna’s kitchen in Pescara, always filled with the aroma of simmering ragù or freshly baked bread. Her cooking was a testament to what Abruzzo is known for – dishes that are uncomplicated yet deeply satisfying.
Influence of Geography on Abruzzo Food
Now, here’s where it gets interesting. Abruzzo’s diverse geography plays a huge role in shaping our cuisine. We’ve got it all – mountains, hills, and coastline. This variety gives us an incredible range of ingredients to work with.
You’ll find hearty dishes like lamb arrosticini and lentil soups in the mountains. Head to the coast, and you’re in for a treat with brodetto, our famous fish stew. I once tried to recreate my favorite seaside restaurant’s brodetto at home. Let’s just say it didn’t quite turn out the same – some things are best left to the experts!
The hills? That’s where the magic happens for our wines and olive oils. Trust me, once you’ve tasted Montepulciano d’Abruzzo with some local pecorino cheese, you’ll understand why we Abruzzesi are so proud of our produce.
Teaser for Upcoming Articles in the Series
But hey, we’re just scratching the surface here. In the coming articles, we’re going to dive deep into the world of Abruzzo cuisine. We’ll explore our pasta dishes that’ll make your mouth water, secondi that’ll have you booking the next flight to Italy, contorni that prove vegetables can steal the show, and dolci that’ll satisfy even the sweetest tooth.
From the streets of Pescara to the hilltop towns like my second home in Penne, we’ll uncover the best spots to taste these dishes and even learn how to make some of them yourself. Because let’s face it, once you’ve tasted Abruzzo food, you’ll want to recreate that magic in your own kitchen.
So, stick around, folks. This culinary journey through Abruzzo is just getting started. Trust me, by the end of this series, you’ll be as passionate about our food as I am. And who knows? You might even find yourself planning a trip to taste it all firsthand. Andiamo!
Top 5 Antipasti: A Taste of Abruzzo’s Best
Let me tell you, choosing just five antipasti to showcase the best of Abruzzo food was no easy task. It’s like trying to pick your favorite child – impossible and slightly guilt-inducing! But after much deliberation (and plenty of taste-testing, I might add), I’ve narrowed it down to these five delectable dishes that I believe truly represent what Abruzzo is known for in the appetizer department.
First up, we have the classic bruschetta al pomodoro e olio d’oliva. It’s simplicity at its finest, folks. Then there’s the ever-popular salumi e formaggi abruzzesi – a platter that’ll make your taste buds dance. Olive all’ascolana comes next, a little bite of crispy, savory heaven. Don’t overlook the humble pallotte cacio e uova, a cheesy delight that’ll have you coming back for more. And finally, crostini con crema di fave, a creamy, earthy spread that’s pure comfort on bread.
Now, I have to stress – these five are just the tip of the iceberg when it comes to Abruzzo antipasti. Trust me, I could go on for days about all the other mouthwatering options out there. From the zesty peperoni arrosto to the delicate baccalà all’abruzzese, there’s a whole world of flavors waiting to be explored. But hey, we’ve got to start somewhere, right?
These five antipasti offer a fantastic introduction to the flavors and traditions of Abruzzo cuisine. They showcase our love for simple, high-quality ingredients and our knack for turning humble components into something truly special. So, let’s dive in and explore these delicious appetizers that make Abruzzo food so unique and beloved!
1. Bruschetta al Pomodoro e Olio d’Oliva: Abruzzo’s Simple yet Sublime Starter
Bruschetta al pomodoro e olio d’oliva, while common throughout Italy, takes on a special character in Abruzzo. This seemingly simple antipasto is a celebration of Abruzzo’s sun-ripened tomatoes and its liquid gold – extra virgin olive oil. It’s a dish that embodies the region’s philosophy of letting high-quality, local ingredients shine. As an Abruzzese, I’ve grown up with this dish, and it never fails to transport me back to warm summer evenings on my nonna’s terrace in Pescara.

What is Bruschetta al Pomodoro e Olio d’Oliva?
Rustic Elegance on Toast
At its core, bruschetta al pomodoro e olio d’oliva is grilled bread rubbed with garlic and topped with diced fresh tomatoes and a generous drizzle of extra virgin olive oil. In Abruzzo, we often add a sprinkle of dried oregano or fresh basil. The bread is typically a rustic, country-style loaf, grilled to achieve a perfect balance of crunch and chew.
Main Ingredients
- Rustic bread (preferably from a wood-fired oven)
- Ripe tomatoes (San Marzano or local varieties)
- Extra virgin olive oil (Abruzzese, of course!)
- Garlic
- Salt
- Oregano or fresh basil (optional)
Preparation Method
The Art of Simplicity
The key to perfect bruschetta lies in its simplicity. Thick slices of bread are grilled until golden and crispy. While still hot, they’re rubbed with a clove of garlic. Ripe tomatoes are diced and seasoned with salt, then spooned onto the bread. Finally, a generous drizzle of high-quality extra virgin olive oil crowns the dish. Some add herbs at this point, but many Abruzzesi prefer to let the flavors of tomato and oil take center stage.
Regional Significance
A Taste of Abruzzo’s Terroir
While bruschetta is enjoyed throughout Italy, Abruzzo’s version is special due to the quality of its local ingredients. The region’s olive oil, particularly from the hills around Loreto Aprutino, is renowned for its fruity flavor and peppery finish. Combined with sweet, sun-ripened tomatoes from the coastal areas, it creates a bruschetta that truly tastes of Abruzzo’s terroir.
When to Eat It
Bruschetta al pomodoro e olio d’oliva is a year-round favorite but truly shines in late summer when tomatoes are at their peak. It’s a popular starter for lunch or dinner and is often enjoyed as part of an aperitivo. During the tomato harvest in August and September, it’s not uncommon to see it served at local sagre (food festivals).
Wine Pairing
Trebbiano d’Abruzzo: A Crisp Companion
The fresh, light flavors of bruschetta call for a crisp, unoaked white wine. Trebbiano d’Abruzzo, with its citrusy notes and bright acidity, is an ideal pairing. Its lightness complements the dish without overpowering the delicate flavors of the tomatoes and olive oil.
Where to Try It
For the best bruschetta al pomodoro e olio d’oliva, seek out agriturismi or family-run trattorias. In Pescara, Taverna 58 offers an excellent version. If you’re in an olive oil-producing area, try an agriturismo that offers bruschetta made with its own oil.
Make It at Home
Simplicity is Key
To make bruschetta at home, choose the best ingredients you can find. Grill thick slices of rustic bread, rub with garlic while hot. Top with diced ripe tomatoes seasoned with salt. Finish with a generous drizzle of high-quality extra virgin olive oil. If desired, add a sprinkle of dried oregano or torn basil leaves.
Cultural Tidbits
In Abruzzo, there’s a saying: “Olio nuovo e pane arrosto fanno un sapore che porta via il resto” (New oil and toasted bread make a flavor that takes away all the rest). This speaks to the reverence Abruzzesi have for simple, high-quality ingredients.
Bruschetta al pomodoro e olio d’oliva may seem simple, but it’s a dish that truly captures the essence of Abruzzese cuisine. It’s a celebration of the region’s bountiful produce and a testament to the philosophy that when ingredients are of the highest quality, they need little adornment. Whether you’re enjoying it on a sun-drenched terrace in Pescara or recreating it in your own kitchen, this bruschetta offers a true taste of Abruzzo’s culinary soul.
2. Salumi e Formaggi Abruzzesi: A Savory Journey Through Abruzzo’s Cured Meats and Cheeses
Salumi e formaggi abruzzesi is more than just an antipasto; it’s a culinary voyage through Abruzzo’s rich gastronomic landscape. This traditional platter showcases the region’s finest cured meats and cheeses, each with its own unique flavor profile and story. As a native Abruzzese, I’ve grown up savoring these delicacies, and they never fail to evoke memories of family gatherings and festive occasions in my hometown of Pescara and my second home in Penne.

What are Salumi e Formaggi Abruzzesi?
A Cornucopia of Flavors
Salumi e formaggi abruzzesi typically includes a variety of locally produced cured meats and cheeses. The star of the salumi is often Ventricina, a spicy salami unique to Abruzzo. It’s usually accompanied by Prosciutto di Sulmona and perhaps some Mortadella di Campotosto. The cheese selection might include Pecorino, Caciocavallo, and Giuncata, among others. The exact composition can vary, but each element represents a piece of Abruzzo’s culinary heritage.
Main Ingredients
- Ventricina (spicy salami)
- Prosciutto di Sulmona
- Mortadella di Campotosto
- Pecorino cheese (various ages)
- Caciocavallo cheese
- Giuncata (fresh cheese)
- Accompaniments like olives, bread, and honey
Preparation Method
The Art of Assembly
While the individual components require complex preparation methods, the assembly of a salumi e formaggi platter is an art in itself. The meats are typically sliced thinly, while cheeses are presented in wedges or cubes. Arrangement is key, with an eye for color contrast and texture variety. Often, the platter is garnished with olives, nuts, or local honey to complement the flavors.
Regional Significance
A Taste of Abruzzo’s Diversity
Each item on a salumi e formaggi abruzzesi platter represents a different part of Abruzzo. Ventricina hails from the Vastese area, Prosciutto di Sulmona from the Peligna Valley, while various Pecorino cheeses might come from the mountain pastures of Gran Sasso or Majella. This diversity showcases the region’s varied landscapes and culinary traditions.
When to Eat It
Salumi e formaggi abruzzesi is a year-round favorite, often served as an antipasto before main meals. It’s particularly popular during festive occasions and family gatherings. In the summer, it might form part of a light dinner, while in winter, it often precedes heartier fare.
Wine Pairing
Montepulciano d’Abruzzo: A Bold Companion
The rich, varied flavors of salumi e formaggi call for a robust red wine. Montepulciano d’Abruzzo, with its full body and complex flavor profile, stands up beautifully to the strong tastes of aged cheeses and spicy salumi. For a lighter option, especially in summer, a Cerasuolo d’Abruzzo rosé can be an excellent choice.
Where to Try It
For an authentic salumi e formaggi abruzzesi experience, seek out traditional trattorias or agriturismi. In Pescara, “Lu Scaricarell” offers an excellent selection. If you’re near Sulmona, “Il Vecchio Muro” is known for its high-quality local products. For a truly local experience, visit the farmers’ markets in towns like Penne or Teramo.
Make It at Home
Sourcing is Key
To recreate salumi e formaggi abruzzesi at home, focus on sourcing high-quality products. Look for authentic Abruzzese meats and cheeses in specialty stores or online. Arrange them attractively on a wooden board, adding some local olives and crusty bread. Remember, simplicity is key – let the flavors of each element shine.
Cultural Tidbits
In Abruzzo, there’s a saying: “Formaggio, pane e vino, sincero è il contadino” (With cheese, bread, and wine, the farmer is sincere). This speaks to the importance of these simple yet delicious foods in Abruzzese culture and hospitality.
Salumi e formaggi abruzzesi is more than just an antipasto; it’s a edible representation of Abruzzo’s diverse landscapes and rich culinary traditions. Each bite tells a story of the region’s mountains, valleys, and pastures. Whether you’re enjoying it in a cozy trattoria in Pescara, at a family gathering in Penne, or recreating it in your own home, this platter offers a true taste of Abruzzo’s gastronomic heritage. It’s a reminder that in Abruzzo, even the simplest foods can be a celebration of flavor and tradition.
3. Olive all’Ascolana: Abruzzo’s Beloved Stuffed Olive Delicacy
Olive all’ascolana, while originating in the neighboring Marche region, have been enthusiastically adopted into Abruzzese cuisine. These crispy, meat-stuffed olives are a testament to the culinary connections between regions and the Abruzzese love for rich, savory flavors. As a native of Pescara, I’ve grown up seeing these golden orbs grace antipasto platters at every celebration, from family gatherings to festive holidays.

What are Olive all’Ascolana?
A Crispy, Savory Masterpiece
Olive all’ascolana are large, mild olives (typically of the Ascolana tenera variety) that are pitted, stuffed with a savory meat mixture, breaded, and deep-fried to golden perfection. The result is a crispy exterior giving way to a tender, flavorful filling and the briny olive at the center. It’s a complex flavor bomb that’s become a beloved part of Abruzzo’s antipasto repertoire.
Main Ingredients
- Large, mild olives (Ascolana tenera if available)
- Ground meat (usually a mix of beef, pork, and chicken)
- Parmigiano-Reggiano cheese
- Eggs
- Nutmeg
- Lemon zest
- Breadcrumbs
- Flour
- Vegetable oil for frying
Preparation Method
A Labor of Love
Preparing olive all’ascolana is a time-consuming process that requires patience and skill. The olives are carefully pitted and stuffed with a mixture of cooked ground meats, cheese, and seasonings. They’re then coated in flour, dipped in beaten egg, and rolled in breadcrumbs before being deep-fried until golden brown. The process is labor-intensive, which is why they’re often reserved for special occasions.
Regional Significance
Adopted and Adored
While olive all’ascolana originated in Ascoli Piceno in the Marche region, they’ve been wholeheartedly embraced by Abruzzesi. They’re particularly popular in the northern part of Abruzzo, close to the Marche border. In cities like Pescara and Teramo, they’re a staple at festive gatherings and can often be found in local restaurants and bars.
When to Eat It
Olive all’ascolana are typically served as part of an antipasto spread. They’re particularly popular during holidays and celebrations. In Pescara, you’ll often find them at Christmas and Easter gatherings, as well as at summer festivals. Many bars serve them as part of their aperitivo offerings.
Wine Pairing
Pecorino d’Abruzzo: A Crisp Contrast
The rich, savory flavors of olive all’ascolana call for a wine that can cut through the fattiness and complement the complex flavors. Pecorino d’Abruzzo, a crisp white wine with good acidity, pairs beautifully. Its freshness contrasts nicely with the fried exterior while its body stands up to the meaty filling.
Where to Try It
For excellent olive all’ascolana in Pescara, try “Ristorante La Barcaccia” near the port. In Teramo, “Ristorante Borgo Spoltino” offers a delightful version. For a more casual experience, many bars in Pescara’s centro storico serve them as part of their aperitivo spread.
Make It at Home
Patience is Key
Making olive all’ascolana at home is a project, but a rewarding one. Start with large, good quality olives. Prepare the meat filling by cooking ground meats with seasonings, then cooling before stuffing. The key is to chill the stuffed olives before breading and frying – this helps them hold together. Fry in batches and serve warm.
Cultural Tidbits
There’s a saying in Abruzzo: “Le olive all’ascolana sono come le ciliegie, una tira l’altra” (Olive all’ascolana are like cherries, one leads to another). This speaks to their moreish nature – it’s hard to stop at just one!
Olive all’ascolana, while not originally from Abruzzo, have become an integral part of our culinary landscape. They represent the region’s openness to adopting and adapting dishes, making them our own. Whether you’re enjoying them as part of an elaborate antipasto spread in a Pescara restaurant, nibbling on them during aperitivo in Teramo, or attempting to make them in your own kitchen, olive all’ascolana offer a taste of the rich, complex flavors that Abruzzese cuisine is known for. They’re more than just a snack; they’re a celebration of culinary craftsmanship and the joy of shared meals.
4. Pallotte Cacio e Uova: Abruzzo’s Cheesy Comfort Food Delight
Pallotte cacio e uova, or “cheese and egg balls,” are a quintessential Abruzzese antipasto that embodies the region’s culinary philosophy of creating delicious meals from simple ingredients. These crispy, savory spheres have been a staple in Abruzzese kitchens for generations, often made to use up leftover bread and cheese. As a native of Pescara with a second home in Penne, I’ve grown up watching my nonna prepare these delightful morsels, their aroma filling the kitchen and drawing the family together.

What are Pallotte Cacio e Uova?
Humble Ingredients, Extraordinary Flavor
Pallotte cacio e uova are small, round balls made primarily of cheese, eggs, and stale bread. They’re typically fried until golden brown and then simmered in tomato sauce. The result is a crispy exterior giving way to a soft, cheesy interior, all enveloped in a rich, tangy sauce. It’s a perfect example of Abruzzo’s “cucina povera” (peasant cuisine) that transforms humble ingredients into something extraordinary.
Main Ingredients
- Stale bread
- Pecorino cheese (and sometimes Parmigiano-Reggiano)
- Eggs
- Parsley
- Garlic
- Vegetable oil for frying
- Tomato sauce
- Salt and pepper
Preparation Method
From Leftovers to Luxury
The preparation of pallotte cacio e uova is relatively simple but requires a bit of finesse. Stale bread is soaked in water, then squeezed dry and mixed with grated cheese, eggs, minced parsley, and garlic. This mixture is formed into small balls, which are then fried until golden. The final step is simmering the fried balls in tomato sauce, allowing them to absorb the flavors while remaining crispy on the outside.
Regional Significance
A Taste of Abruzzese Ingenuity
Pallotte cacio e uova are found throughout Abruzzo, with slight variations from town to town. They’re particularly popular in the Teramo province, but you’ll find them in home kitchens and trattorias across the region. They represent the Abruzzese talent for creating delicious meals from whatever ingredients are on hand, a skill honed through centuries of rural life.
When to Eat It
Traditionally, pallotte cacio e uova were a Lenten dish, providing a satisfying meal without meat. Today, they’re enjoyed year-round as an antipasto or even a main course. They’re particularly popular during family gatherings and local food festivals. In Pescara, you’ll often find them served as part of an antipasto spread in traditional restaurants.
Wine Pairing
Cerasuolo d’Abruzzo: A Robust Rosé Companion
The rich, cheesy flavors of pallotte cacio e uova pair beautifully with Cerasuolo d’Abruzzo, our robust rosé wine. Its fruity notes and good structure stand up to the dish’s savory character, while its acidity cuts through the richness. For those who prefer red, a young Montepulciano d’Abruzzo also works well.
Where to Try It
For excellent pallotte cacio e uova in Pescara, visit “Taverna 58” in the historic center. In Teramo, “Osteria degli Amici” offers a delightful version. For a more rustic experience, look for them at local sagre (food festivals) throughout Abruzzo, especially in smaller towns.
Make It at Home
Simple Yet Satisfying
Making pallotte cacio e uova at home is relatively straightforward. The key is to use stale bread and high-quality Pecorino cheese. Mix the ingredients well and let the mixture rest before forming the balls. When frying, make sure the oil is hot enough to create a crispy exterior. Simmer gently in tomato sauce to avoid breaking the balls.
Cultural Tidbits
In Abruzzo, we have a saying: “Con pane e cacio si fa buon sollazzo” (With bread and cheese, you make good fun). Pallotte cacio e uova embody this philosophy, turning these simple staples into a beloved dish.
Pallotte cacio e uova are more than just an antipasto; they’re a testament to Abruzzo’s culinary heritage. They represent our ability to create something delicious from simple, available ingredients – a skill passed down through generations. Whether you’re enjoying them in a cozy trattoria in Pescara, at a lively sagra in a small Abruzzese town, or making them in your own kitchen, pallotte cacio e uova offer a true taste of Abruzzo’s soul. They remind us that sometimes, the most humble ingredients can create the most satisfying meals.
5. Crostini con Crema di Fave: Abruzzo’s Rustic Fava Bean Delight
Crostini con crema di fave, or crostini with fava bean spread, is a rustic yet elegant antipasto that showcases Abruzzo’s love for simple, flavorful dishes. This appetizer perfectly embodies the region’s culinary philosophy of letting high-quality, local ingredients shine. As a native of Pescara with a second home in Penne, I’ve enjoyed this dish countless times, from casual family gatherings to more formal restaurant settings. Its creamy texture and earthy flavor never fail to transport me back to the rolling hills of Abruzzo.

What are Crostini con Crema di Fave?
Simplicity Meets Sophistication
Crostini con crema di fave consists of toasted bread slices (crostini) topped with a smooth, creamy spread made from fava beans. The spread is typically flavored with garlic, olive oil, and sometimes herbs like mint or parsley. The result is a delightful contrast between the crispy bread and the velvety bean puree, offering a perfect balance of textures and flavors.
Main Ingredients
- Dried fava beans
- Extra virgin olive oil
- Garlic
- Salt
- Fresh mint or parsley (optional)
- Crusty bread for crostini
- Pecorino cheese for garnish (optional)
Preparation Method
From Bean to Spread
The preparation of crostini con crema di fave begins with soaking dried fava beans overnight. The beans are then cooked until tender and pureed with olive oil, garlic, and seasonings until smooth. Meanwhile, slices of crusty bread are toasted to create the crostini base. The fava bean spread is then generously spooned onto the crostini and often garnished with a drizzle of olive oil or shaved Pecorino cheese.
Regional Significance
A Taste of Abruzzo’s Agricultural Heritage
Fava beans have been cultivated in Abruzzo for centuries, particularly in the inland areas. This dish represents the region’s agricultural traditions and the Abruzzese talent for creating delicious meals from simple, locally-grown ingredients. It’s particularly popular in the spring when fresh fava beans are in season, though the dried version allows for year-round enjoyment.
When to Eat It
Crostini con crema di fave is typically served as part of an antipasto spread. It’s particularly popular in the spring and early summer when fresh fava beans are available. However, using dried fava beans means it can be enjoyed year-round. In Pescara, you’ll often find it as a starter in traditional restaurants or as part of an aperitivo spread in local bars.
Wine Pairing
Trebbiano d’Abruzzo: A Crisp Complement
The earthy, creamy flavors of crostini con crema di fave pair beautifully with a crisp white wine. Trebbiano d’Abruzzo, with its fresh, citrusy notes and good acidity, complements the dish perfectly. Its lightness balances the richness of the fava bean spread, while its acidity cuts through the creaminess.
Where to Try It
For excellent crostini con crema di fave in Pescara, visit “La Corte” in the city center. In Penne, “Locanda Mammarella” offers a delightful version. For a more rustic experience, look for it at local agriturismi throughout Abruzzo, where it’s often made with house-grown fava beans.
Make It at Home
Creamy Perfection
Making crostini con crema di fave at home is relatively simple. The key is to cook the fava beans until they’re very tender, which allows for a smooth puree. Don’t be shy with the olive oil – it adds richness and helps achieve a creamy consistency. Experiment with herbs like mint or parsley to add a fresh note. Always serve on freshly toasted bread for the best texture contrast.
Cultural Tidbits
In Abruzzo, there’s a saying: “Fave e pecorino fanno un sapore divino” (Fava beans and pecorino make a divine flavor). This speaks to the traditional pairing of fava beans with Pecorino cheese, which you’ll often see as a garnish on crostini con crema di fave.
Crostini con crema di fave may seem simple, but it’s a dish that truly captures the essence of Abruzzese cuisine. It’s a celebration of the region’s agricultural bounty and a testament to the philosophy that when ingredients are of the highest quality, they need little adornment. Whether you’re enjoying it on a sun-drenched terrace in Pescara, at a cozy agriturismo in Penne, or recreating it in your own kitchen, this antipasto offers a true taste of Abruzzo’s culinary soul. It reminds us that sometimes, the most unassuming dishes can provide the most authentic flavors of a region.
Beyond the Top 5: More Delicious Antipasti to Explore in Abruzzo
While we’ve explored five of Abruzzo’s most beloved antipasti, the variety of appetizers in our region is truly astounding, showcasing the rich diversity of Abruzzo food – here are ten more mouthwatering options that are absolutely worth trying:
- Pizz’ e foje (pizza with greens)
- Cif e ciaf (pan-fried lamb)
- Peperoni arrosto (roasted peppers)
- Baccalà all’abruzzese (Abruzzo-style salt cod)
- Frittata di pasta (pasta frittata)
- Mazzarelle (lamb intestines wrapped with endive)
- Coratella d’agnello (lamb offal)
- Fiadone (savory Easter cheese pastry)
- Carciofi ripieni (stuffed artichokes)
- Polpette di melanzane (eggplant balls)
Wrapping Up
From the crispy bruschetta to the creamy fava bean spread, Abruzzo’s antipasti are just the beginning of our culinary journey. These dishes showcase the essence of food in Abruzzo – simple, authentic, and bursting with flavor. As we continue our series, you’ll discover even more reasons why Abruzzo food is a hidden gem of Italian cuisine. So, grab a glass of Montepulciano d’Abruzzo and stay tuned for our next installment. Buon appetite!
Before You Go…
I understand your focus is on food right now, but you might still want to read something more general about us, Abruzzesi. Here you can find some tips about local habits and traditions, which might help you enjoy Abruzzo like a local:
15 Must-Know Abruzzo Local Tips for an Authentic Experience