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Abruzzo

Abruzzo is a region in central Italy, known for its rugged landscapes that include the Apennine Mountains, the Adriatic Sea coast, and several national parks. It's a land of contrasts, with lush, green valleys, ancient hill towns, and expansive beaches. The region is celebrated for its rich biodiversity, with the Gran Sasso and Monti della Laga National Park being home to some of Italy's highest peaks and rare wildlife like the Marsican brown bear. Abruzzo also boasts a strong cultural heritage, with fortified medieval castles, ancient Roman ruins, and a culinary tradition that includes hearty dishes like arrosticini (spiced lamb skewers) and Montepulciano d'Abruzzo wine. The capital, L'Aquila, along with cities like Pescara and Chieti, offer a blend of historical depth and modern Italian life.

Abruzzo

Featured Dishes from Abruzzo

Ciambellone

Ciambellone

Ring-shaped cake

Maritozzo

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Bignè di San Giuseppe

Bignè di San Giuseppe

Zeppole , in Sardinia italianized zippole or zeppole sarde from the original Sardinian tzípulas, are Italian pastries consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them. They are also served in Sicily, on the island of Malta, and in Italian communities in Canada and the United States. The Sardinian tzipulas, although they are often italianized to zeppole, are somewhat different. Zippole are eaten in Sardinia to celebrate Carnival. They can be seen with different ingredients and different shapes. Zippole differ from zeppole since you use a funnel to put the dough into the oil. Zippole then come out as different shapes due to the spiral motion used with the funnel. Zeppole are known by other names, including bignè di San Giuseppe (in Rome) and sfinge. Zeppole are traditionally consumed during the Festa di San Giuseppe ('Saint Joseph's Day'), celebrated every March 19, when zeppole are sold on many streets and sometimes presented as gifts.

Bocconotti

Bocconotti

Short crust pastry filled with jam or preserves, pastry cream, chocolate

Bombolone

Bombolone

Bombolone is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe) in some regions of Italy. While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety.

Calcioni marchigiani

Calcioni marchigiani

Deep-fried pastries with a sweet filling made with ricotta or pecorino cheese, eggs, nuts, chocolate, lemon or orange zest

Ciambellone

Ciambellone

Ring-shaped cake

Cicerchiata

Cicerchiata

Mini fried pastry balls in honey

Crostata di ricotta

Crostata di ricotta

Crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published c. 1465, and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc.. Crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate.

Ferratelle

Ferratelle

Thin waffle cookies or wafers

Frustingo

Frustingo

A cake with ancient origins that is made with stale bread or breadcrumbs, dried fruit, citrus, spices and nuts

Mostaccioli

Mostaccioli

Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time. Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, there are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustaccioli are often sold alongside other Neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at Christmas time.

Parrozzo

Parrozzo

Parrozzo or panrozzo ( Italian: [ˌpanˈroddzo]) is a cake from the Abruzzo region of Italy. It is traditionally served as a Christmas dessert, but may also be enjoyed year round. Parrozzo is officially designated as a prodotto agroalimentare tradizionale (PAT) of Abruzzo.

Pepatelli

Pepatelli

Almond biscotti, made with honey, ground pepper, cocoa, orange zest, common during Christmas

Ravioli dolci di ricotta

Ravioli dolci di ricotta

Sweet raviolis filled with a mixture of ricotta, sugar, white wine, lemon and cinnamon, common during Carnival and Easter

Scarponi

Scarponi

Chocolate cookies made with dried fruit, nuts and mosto cotto (wine must), common during Christmas

Sise delle monache

Sise delle monache

A three-peaked pastry filled with pastry cream

Torciglione

Torciglione

Serpent-shaped strudel with almonds, apples and figs

Torta del pastore

Torta del pastore

Birra Moretti

Birra Moretti

46°04′14″N 13°14′08″E / 46.0705468°N 13.2355987°E / 46.0705468; 13.2355987 Birra Moretti is an Italian brewing company, founded in Udine in 1859 by Luigi Moretti. In 1996, the company was acquired by Heineken N.V. The brewing plant in Udine was sold to the newly formed Birra Castello S.p.A., and the beer is now also brewed in different locations including in Manchester, United Kingdom. Birra Moretti became the highest-selling draught lager in the United Kingdom in 2024. Birra Moretti was founded in 1859 by Luigi Moretti in Udine, which at that time was still part of the Austrian Empire, as the Beer and Ice Factory. The first bottles went on sale in 1860. The company was initially expected to produce 250,000 litres of beer a year, enough to meet the provincial demand.

Centerbe

Centerbe

Centerbe or Centerba (Italian for 'Hundred Herbs') is a liqueur made by aromatic herbs commonly found on Mount Majella.: 74 It is a typical Abruzzese liquor in central Italy and is made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817.: 40 It is usually made with 60 to 150 proof (30–75%) alcohol by volume, and can be made by placing orange leaves, basil, chamomile, rosemary, sage, juniper, cloves, cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle.

Cerasuolo d'Abruzzo

Cerasuolo d'Abruzzo

Il Cerasuolo d'Abruzzo è un vino DOC la cui produzione è consentita nelle province di Chieti, L'Aquila, Pescara e Teramo. È sempre stata considerata, a livello di disciplinare, come una tipologia appartenente al Montepulciano d'Abruzzo, in quanto prodotto fondamentalmente dalle stesse uve. A partire dalla vendemmia 2010/2011 è stato modificato il nome, in quanto è stato riconosciuto come vino DOC a sé stante. Per tale motivo la denominazione esatta è di "Cerasuolo d'Abruzzo DOC". In Abruzzo ne è diffuso l'uso, in alternativa al bianco, con il pesce. Quasi d'obbligo in abbinamento ai gustosi brodetti locali . Si sposa bene anche a piatti di terra come carni bianche o formaggi.

Colline Teatine

Colline Teatine

White, Red, Rosé, White Passito, Red Passito, Red Novello and Novello Rosé wines produced in Chieti, Abruzzo, Italy

Controguerra

Controguerra is a comune (municipality) in the province of Teramo, in the Italian region of Abruzzo. Controguerra is noted for the Italian DOC wine produced in the hills and a valley near the comune. The area produces a wide variety of wine styles including, red, white, passito and spumante. Grape harvest are limited to yields of 14 tonnes/ha. The red wines of Controguerra are made predominantly of Montepulciano (at least 60%) with Merlot, Cabernet Franc and Cabernet Sauvignon permitted up to 15% of the blend and other local varieties permitted up to 25%. Whites wines are composed of 60% Trebbiano and at least 15% Passerina with other local varieties permitted up to 25%. Sparkling Spumante wines are composed of at least 60% Trebbiano, at least 30% blend of Chardonnay, Verdicchio and Pecorino with other varieties permitted up to 10%. Finished red wines are required to have at least 12% alcohol and finished whites a minimum of 11%.

Genziana

Alcohol made from the roots of the gentiana plant, a bitter flowering plant

L'Aurun di Pescara

L'Aurun di Pescara

Aurum is a sweet orange-flavored Italian liqueur made from aged brandy and a citrus fruit infusion, primarily orange, and it has been produced in Pescara, Italy, since 1925. It is typically enjoyed as a digestif and can also be used in desserts or cocktails.

Liquirizia liquore

Liquirizia liquore

Licorice liqueur

Montepulciano

Montepulciano

Montepulciano is a red Italian wine grape variety that is most noted for being the primary grape behind the DOCG wines Colline Teramane Montepulciano d'Abruzzo and Offida Rosso; and the DOC wines Montepulciano d'Abruzzo, Rosso Conero, and Rosso Piceno Superiore. It should not be confused with the similarly named Tuscan wine Vino Nobile di Montepulciano, which is made from predominantly Sangiovese and is named for the town it is produced in, rather than for containing any Montepulciano grapes in the blend. The grape is widely planted throughout central and southern Italy, most notably in Abruzzo, Lazio, Marche, Molise, Umbria and Apulia, and is a permitted variety in DOC wines produced in 20 of Italy's 95 provinces. Montepulciano is rarely found in northern Italy because the grape has a tendency to ripen late and can be excessively "green" if harvested too early.

Montepulciano d'Abruzzo

Montepulciano d'Abruzzo

Montepulciano is a red Italian wine grape variety that is most noted for being the primary grape behind the DOCG wines Colline Teramane Montepulciano d'Abruzzo and Offida Rosso; and the DOC wines Montepulciano d'Abruzzo, Rosso Conero, and Rosso Piceno Superiore. It should not be confused with the similarly named Tuscan wine Vino Nobile di Montepulciano, which is made from predominantly Sangiovese and is named for the town it is produced in, rather than for containing any Montepulciano grapes in the blend. The grape is widely planted throughout central and southern Italy, most notably in Abruzzo, Lazio, Marche, Molise, Umbria and Apulia, and is a permitted variety in DOC wines produced in 20 of Italy's 95 provinces. Montepulciano is rarely found in northern Italy because the grape has a tendency to ripen late and can be excessively "green" if harvested too early.

Montonico

Montonico

Mantonico bianco is a white Italian wine grape variety that is grown in the Calabria region of southern Italy. Ampelographers believe that the grape is likely of Greek origins and was transported to southern Italy by ancient Greek settlers. Though the variety has a long history in Calabria, its numbers have been slowly declining with 1100 hectares/2700 acres planted in the region by the end of the 20th century. Recent DNA profiling has shown Garganega to be one of the parent varieties of Montonico bianco. It is not yet clear if the grape is related to red Calabrian wine grape Gaglioppo that is also known as Mantonico/Montonico nero.

Orange liqueur

Orange liqueur

Orange liqueur is a sweetened alcoholic beverage flavored with orange, commonly used in cocktails like Margaritas and Mai Tais. Popular types include Triple Sec, Cointreau, and Grand Marnier, each varying in sweetness and flavor profile.

Passerina

Passerina

Pecorino

Pecorino

Pecorino is a white Italian wine grape variety that grows in the Marche, Abruzzo, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche, where the soil destined for this cultivation increases every year. This grape variety is used to produce the DOCG wines, like the Offida Pecorino DOCG, and the DOC (denominazione di origine controllata) wines, like the Falerio dei Colli Ascolani, the Colli Maceratesi and the Falerio dei Colli Ascolani. Today, more than 20 qualities of wine are derived from this grape. Pecorino is a very old variety that, as believed by ampelographers, probably originated as a wild grapevine growing in the Sibillini Mountains that was eventually domesticated for wine production. Despite its name, there is no direct link between the Pecorino grape and pecorino cheese. Ampelographers believe that the grape's name derives from the Italian word pecora, meaning sheep, because this grape grows in the mountains where the sheep used to graze. According to local people, sheep in the Marche region would often eat the grapes while moving through the vineyards.

Peroni

Peroni

Peroni Brewery is a brewing company founded by Francesco Peroni in Vigevano, Italy, in 1846. In 2016, as part of agreements made with regulators before Anheuser-Busch InBev was allowed to acquire SABMiller, the company sold Peroni to Asahi Breweries.

Ratafià

Ratafià

Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety. The Oxford English Dictionary lists the word's earliest date of use as 1699. Ratafia liqueurs are alcoholic beverages compound liqueurs or cordials made by the maceration of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it. Ratafia may be flavoured with kernels , lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. Other flavourings can be used, such as vegetables and fresh herbs.

Ratafià

Ratafià

Black cherry liqueur and wine

Trebbiano

Trebbiano

Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as ugni blanc, it has many other names reflecting a family of local subtypes, particularly in Italy and France. Its high acidity makes it important in Cognac and Armagnac productions. Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy in Roman times. A subtype was recognized in Bologna in the thirteenth century, and as Ugni blanc made its way to France, possibly during the Papal retreat to Avignon in the fourteenth century. An Italian study published in 2008 using DNA typing showed a close genetic relationship between Garganega on the one hand and Trebbiano and several other grape varieties on the other hand. It is therefore possible that Garganega is one of the parents of Trebbiano; however, since the parents of Garganega have not been identified, the exact nature of the relationship could not be conclusively established. Also, in the early 21st century, DNA analysis has suggested that there may be a close genetic relationship between Trebbiano and the Emilia-Romagna wine grape Alionza.

Trebbiano d'Abruzzo

Trebbiano d'Abruzzo

Trebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. It gives good yields, but tends to yield undistinguished wine. It can be fresh and fruity, but does not keep long. Also known as ugni blanc, it has many other names reflecting a family of local subtypes, particularly in Italy and France. Its high acidity makes it important in Cognac and Armagnac productions. Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy in Roman times. A subtype was recognized in Bologna in the thirteenth century, and as Ugni blanc made its way to France, possibly during the Papal retreat to Avignon in the fourteenth century. An Italian study published in 2008 using DNA typing showed a close genetic relationship between Garganega on the one hand and Trebbiano and several other grape varieties on the other hand. It is therefore possible that Garganega is one of the parents of Trebbiano; however, since the parents of Garganega have not been identified, the exact nature of the relationship could not be conclusively established. Also, in the early 21st century, DNA analysis has suggested that there may be a close genetic relationship between Trebbiano and the Emilia-Romagna wine grape Alionza.

Agnello allo spiedo

Agnello allo spiedo

Spit-roasted lamb

Agnello cacio e ovo

Agnello cacio e ovo

Lamb in a cheese and egg sauce

Agnello con le olive

Agnello con le olive

Lamb with olives, common during Easter

Agnello del Centro Italia

Agnello del Centro Italia

Lambs reared in Abruzzo, Marche, Tuscany, Emilia-Romagna and Umbria, Italy

Arrosticini

Arrosticini

Arrosticini is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. Media related to Arrosticini at Wikimedia Commons

Brodetto

Brodetto

Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, Kvarner, and Istria, as well as along the coast of Montenegro. Brodetto di pesce, or simply brodetto , is the signature dish of almost all Italian Adriatic coastal cities (famous are fish stews from Venetian Lagoon, Romagna, Marche, Abruzzo, and Molise). It consists of several types of fish stewed with spices, vegetables, and red or white wine, or even vinegar. The most important aspect of brodetto is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta or toasted bread, which soaks up the fish broth, while other recipes serve it with potatoes or bread. Brodetto can significantly vary in style, composition, and flavour, depending upon the types of ingredients and cooking styles used. A similar dish from Corfu is known as bourdeto.

Bucatini all'Amatriciana

Bucatini all'Amatriciana

Amatriciana sauce, known in Italian as amatriciana , is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Amatriciana derives from a dish called pasta alla gricia. The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, it is named after the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oil was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.

Capra alla neretese

Capra alla neretese

Capretto allo spiedo

Capretto allo spiedo

Spit-roasted goat

Cicoria cacio e uova

Cicoria cacio e uova

Chicory with onions, Pecorino cheese and eggs

Cinghiale all'agrodolce

Cinghiale all'agrodolce

Wild boar in sweet and sour sauce

Coda di rospo alla cacciatora

Coda di rospo alla cacciatora

Monkfish cacciatore, monkfish with tomatoes, onion, rosemary, wine

Cozze ripiene

Cozze ripiene

Stuffed mussels , or midye, is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey and in Armenia. The historical preparation of midye dolma is generally attributed to Armenians in the Ottoman Empire. According to TH. Maggakis' 1888 work Bizans Salnamesi Armenians had used big mussels and prepared the dish using sheep's tail fat or "zibir yağı", a solid fat imported from Siberia. Balıkhane Nazırı Ali Rıza Bey (1842–1928) also notes that in Bahariye, Kadıköy [tr] brickworks owner Şahbaz Efendi's Armenian cook was preparing stuffed mussels. During the 19th century it was reported that İstanbulite Turkish women were also cooking stuffed mussels. In the 1960s, midye dolma preparation and sale came to be dominated by immigrants from Mardin, who had at the time recently immigrated to İstanbul's Galata district. In the following decades they have kept the market share and today, most of the food carts are still being operated by people from Mardin. It was noted that there are flavor differences between Armenian-style and Mardin-style stuffed mussels, the latter being more spicy.

Gnummareddi

Gnummareddi

Grilled meat rolls made with lamb and kid goat offal with herbs and spices, there are several variations

Lasagne abruzzese

Lasagne abruzzese

Layers of pasta and a meat and spicy tomato sauce

Le Virtu

Le Virtu

Minestrone soup made with beans, pasta, peas, pork, herbs, vegetables, traditionally eaten on May 1st

Lenticchie e salsicce

Lenticchie e salsicce

Stewed lentils and sausage

Lepre al vino rosso

Lepre al vino rosso

Rabbit in red wine

Maccheroni alla chitarra

Maccheroni alla chitarra

Spaghetti alla chitarra , 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. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe. Ciriole, traditionally from Molise, is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section. The name of this spaghetti comes from the tool (the so-called chitarra, lit. 'guitar') this pasta is produced with. This tool gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta itself. The chitarra is a frame with a series of parallel wires crossing it.

Mazzarelle Teramane

Mazzarelle Teramane

Lamb offal rolled inside lettuce leaves

Mollusco

Mollusco

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Mussel

Mussel

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

Ndocca 'ndocca

Ndocca 'ndocca

Stew made with pork trotters, tail, snout, ears, skin, ribs, garlic, bay leaf, chili peppers, rosemary

Pappicci

Pappicci

Thin pasta noodles in a tomato sauce

Pasta alla pecorara

Pasta alla pecorara

Ring-shaped pasta in sauce with tomatoes, vegetables, ricotta and Pecorino cheese

Pastuccia

Pastuccia

Polenta stew with sausage, ewe's milk cheese and eggs

Pecora al cotturo

Pecora al cotturo

Stewed lamb and vegetables, traditionally cooked in a copper pot

Penne alla vodka

Penne alla vodka

Penne alla vodka is a pasta dish of penne in vodka sauce: a tomato and cream sauce with some vodka, and sometimes small meats and vegetables such as sausage, pancetta or peas. Sometimes other pasta shapes are used. The alcohol is said to intensify and accentuate flavors in the dish, the alcohol would normally cook off as in most cooking and the dish would not necessarily contain any alcohol. It is usually topped with grated Parmesan cheese in amount as desired, as with ground pepper. The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discothèque customers. The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine.

Pizza fritta

Pizza fritta

Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread , fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers (in the case of smaller pieces). These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters. In Canadian cuisine, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no frying pan." In 1978, Pam and Grant Hooker of Ottawa, Ontario, founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail. In Newfoundland, a province in Eastern Canada, fried dough is referred to as a "touton". A touton /ˈtaʊtən is produced by frying bread dough on a pan with butter or the leftover fat from "scrunchions" (fried preserved pork) and served with dark molasses, maple syrup, or corn syrup. It is traditionally made from leftover bread dough and pan-fried, as opposed to deep-fried.

Polenta e salsiccia

Polenta e salsiccia

Polenta with sausage

Polpi in purgatorio

Polpi in purgatorio

Spicy octopus stew with tomatoes, garlic, parsley and hot peppers

Pomodoro verde salsa

Pomodoro verde salsa

Green tomato pasta, pasta with a green tomato sauce made with parsley, chili peppers, garlic, celery and olive oil

Porchetta Abruzzese

Porchetta Abruzzese

Boneless rolled pork roast with rosemary, garlic, parsley, allspice, salt and pepper, known as Italian pork roast in the Northeastern United States

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Sagna chine

Sagna chine

Easter lasagna, made with layered pasta, ground pork, tomatoes, hard boiled eggs, peas, cheese, mushrooms, artichokes, celery

Sautè di cozze

Sautè di cozze

Steamed mussels

Scapece alla Vastese

Scapece alla Vastese

Fried seafood such as whitefish, crustaceans and mollusks, marinated in wine, wine vinegar, onion and saffron for at least 8 days, serve with crusty bread and Trebbiano d'Abruzzo wine

Scrippelle 'mbusse

Scrippelle 'mbusse

Crepes in broth, crepes served in a soup made with chicken stock and pecorino cheese

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Seppie ripiene

Seppie ripiene

Stuffed cuttlefish or squid

Spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino

Spaghetti aglio e olio is a pasta dish typical of the city of Naples. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry. The dish was once also known as vermicelli alla Borbonica.

Spezzatino di agnello

Spezzatino di agnello

Spezzatino di maiale all'abruzzese

Spezzatino di maiale all'abruzzese

Spicy stewed pork

Tacchino alla canzanese

Tacchino alla canzanese

Turkey baked in gelatin, served cold

Tiella

Tiella

Tiella is an Italian dish prepared with potato, rice, onion and mussels as primary ingredients; additional ingredients may 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 in coastal areas of the Calabria region. The round earthenware dish in which tiella is traditionally cooked is also referred to as tiella.[citation needed] In the comune of Gaeta, Lazio, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a torta. Some other Italian dishes also referred to as tiella include a casserole and a stew.

Timballo

Timballo

Timballo is an Italian baked dish consisting of pasta, rice or potatoes, with one or more other ingredients included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese. The name comes from the French word for 'kettledrum' (timbale). Varieties of timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.

Timballo abruzzese

Timballo abruzzese

Baked dish containing layered scrippelles (crepes), vegetables, cheese and meat

Trippa alla romana

Trippa alla romana

Trippa alla romana is a traditional dish of Roman cuisine. Once a popular dish among the poorest inhabitants of Rome, trippa alla romana has become a staple of Roman cuisine. It is part of quinto quarto , a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters (quarti); the first quarter (primo quarto) consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter (terzo quarto) was for the bourgeois (or merchant) class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population, including the vaccinari (butchers).

Vitellone bianco dell'Appennino centrale

Vitellone bianco dell'Appennino centrale

Chianina, Romagnola and Marchigiana cows and bullocks reared in Abruzzo, Campania, Emilia-Romagna, Lazio, Marche, Molise, Tuscany and Umbria, Italy

Zuppa di cardi

Zuppa di cardi

Thistle soup, common during Christmas

Zuppa di castagne

Zuppa di castagne

Chestnut soup, may include chickpeas, lentils, beans, several variations

Abruzzo sprisciocca

Side, Snack, Appetizer

Abruzzo sprisciocca

Sprisciocca is a type of soft cream cheese from the Abruzzo region of Italy, made from cow's milk and rennet. It is known for its fresh taste and is often enjoyed in various dishes or on its own.

Agrumi della costa dei travocchi

Side, Snack, Appetizer

Agrumi della costa dei travocchi

Lemons, oranges and citrus grown on the coast of Abruzzo, made into jams, limoncello

Antipasto di fegatini

Side, Snack, Appetizer

Antipasto di fegatini

Appetizer of chicken livers, onion, oil, vinegar, sugar, wine, peppers, salt, pepper

Aprutino Pescarese

Side, Snack, Appetizer

Aprutino Pescarese

Aprutino pescarese is a protected designation of origin olive oil produced in the province of Pescara, Abruzzo. It is among the first group of Italian extra virgin olive oils to gain the PDO. Aprutino pescarese has the following traits:

Arrosticini

Side, Snack, Appetizer

Arrosticini

Arrosticini is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. Media related to Arrosticini at Wikimedia Commons

Bruschetta

Side, Snack, Appetizer

Bruschetta

Bruschetta is an Italian appetizer (antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill. The noun bruschetta (pl.: bruschette) comes from the Romanesco dialect verb bruscare, the equivalent of the Italian word abbrustolire, which means 'to toast', or 'to roast over coals'.

Cacio Marcetto

Side, Snack, Appetizer

Cacio Marcetto

A creamy cheese made from unpasteurized whole ewes' milk with piophila casei cheese fly larvae, this cheese cannot legally be sold in Italy because the mouths of the larvae have hooks that, if not removed from the cheese prior to consumption, can cause severe gastrointestinal problems

Caciocavallo Abruzzese

Side, Snack, Appetizer

Caciocavallo Abruzzese

Il caciocavallo è un formaggio stagionato a pasta filata tipico dell'Italia meridionale. Prodotto con latte di vacca con l'aggiunta di solo caglio, fermenti lattici e sale, si conserva appeso a cavallo di una trave per l'essiccazione e si presenta, conseguentemente, sagomato in guisa di numero 8 con due corpi tondeggianti uniti da una strozzatura nel punto dove è legato. Le vacche destinate alla produzione vengono allevate allo stato brado, pascolando nella macchia mediterranea fino alle steppe appenniniche in luoghi ricchi di arbusti ed essenze di sottobosco. La presenza di piante aromatiche nella zona dove si è nutrito l'animale caratterizza le sue note aromatiche e i suoi profumi. Tipico di tutte le regioni che formavano il Regno delle Due Sicilie, le varietà più conosciute sono quelle del caciocavallo di Agnone, del caciocavallo di Castelfranco, del caciocavallo silano, del caciocavallo siciliano, che a sua volta può essere caciocavallo di Godrano e del caciocavallo podolico.

Caciofiore Aquilano

Side, Snack, Appetizer

Caciofiore Aquilano

Caciofiore Aquilano is a fresh cheese made from sheep's milk, originating from the province of L’Aquila in Abruzzo, Italy. It is unique for its use of vegetable rennet derived from wild artichoke flowers, resulting in a soft, creamy texture and a distinct ivory color, making it popular in various local dishes.

Cacioricotta Abruzzese

Side, Snack, Appetizer

Cacioricotta Abruzzese

Cacioricotta Abruzzese is a traditional Italian cheese made from a blend of ricotta and sheep's milk, known for its soft, creamy texture and mild, slightly sweet flavor. It is often used in salads, pastas, and as a table cheese, and is typically aged for at least two months to develop its unique taste.

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