The traditional cuisine of Abruzzo, the region of Italy on the Adriatic east of Rome, is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions.
Abruzzo cuisine
Cuisine of Abruzzo, east of Rome, in Italy
Has characteristic parts:
Anellini alla pecorarait
Arrosticiniit
Aurum (liqueur)it
Bocconottoit
Bruschetta
Centerbeit
Fettuntait
Fiadoneit
Maccheroni alla molinarait
Minestra di ceciit
Mortadella di Campotostoit
Parrozzoit
Peperoncinoit
Pizza di Pasquait
Pizzelle
Porchettait
Scrippelleit
Spaghetti alla chitarrait
Stracciatella (soup)it
Strozzapretiit
Tiellait
Torrone di Guardiagreleit
Ventricinait
Also known as:
English:
Cuisine of Abruzzofrom abruzzo
Wikidata ID:
Q616698
Wikipedia title:
Cuisine of Abruzzo
References:
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ID: 17240