Abruzzo's typical food and drinks

Pizz e foje

This recipe involves the preparation of an unleavened corn pizza to be accompanied or crumbled with vegetables cooked and sautéed with Sulmona red garlic and Altino sweet pepper.

Pallotte cacio e ova

<--- Click here!

Pallotte cacio e ova is a dish of the poor cuisine of Abruzzo, made with the few ingredients that were available to all the families of farmers and shepherds of this wonderful region: eggs, stale bread and cow cheese.

Arrosticini

Arrosticini are 1st class of traditional Abruzzese cuisine from the Italian region of Abruzzo.

There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm on skewers with a maximum length of 10 cm; and those made by hand, for which the meat is cut with a knife in chunks of different sizes. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo.
Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde). The traditional beverage accompaniment is Montepulciano d'Abruzzo wine. Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.

Almond cookies

In the week before Easter in Abruzzo is prepared this traditional cake in the shape of “pupa” (doll) for girls and horse-shaped for the boys or in the shape of heart for engaged couples and friends. It 's a very old custom which plans to create a simple cookie for the kids that in itself recalls the ancient symbols of rebirth and fertility.

Cervone

<--- Click here!

Cervone, a typical dessert of Atessa, for Easter lunch, in the shape of a snake, stuffed with chocolate and jam.