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The traditional cuisine of Abruzzo 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 centuries has ensured the independence of its culinary tradition from those of nearby regions.
In particular areas of the Abruzzi (for example Teramo) the traditional condiment is tomato sauce with beef meatballs, so-called pallottine. [8] In Abruzzo, chitarra alla teramana, which is a traditional Abruzzo recipe, is a long thin squared spaghetti pasta served with tiny meatballs (polpettine).
Cozze allo zafferano is a traditional dish from Abruzzo, Italy.It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce.
Pecora alla callara (in the Teramo area), pecora alla cottora, pecora cutturo (in the L'Aquila area) or pecora ajo cotturo (in the Marsican area) is an ancient recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Marsican area, in the L'Aquila basin, and in the Monti della Laga area.
Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo, [1] as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise. [2] Pizzelle are named prodotti agroalimentari tradizionali abruzzesi (traditional agri-food product of Abruzzo) by the Ministry of Agriculture, Food Sovereignty and Forests. [3]
Baccalà all'abruzzese is a traditional Abruzzo dish made with baccalà, potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt and black olives. [ 3 ] See also
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
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