Abruzzo recipes and cooking  

 “September, let's go. It's time to migrate.
Now in Abruzzo my shepherds
leave the folds and go toward the sea..”

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With this phrase Gabriele D'Annunzio emblematically summarizes the importance of sheep farming in Abruzzo. Abruzzo is a rich of work and passion, of history and activities country. This region keeps intact its gastronomic traditions. The sheep farming and agriculture are activities still developed and the gastronomy mirrors the characteristic of these activities such as the strength and genuineness, the sturdy tastes of Abruzzo cooking.
In the Abruzzo cooking spices and flavourings play a very important role. One of the flavouring that you can find in Abruzzo is saffron.
In the Aquila province is produced a very high quality saffron which has a very strong taste and this saffron is also exported.
The pasta production is much diffused in Abruzzo where pasta means maccherone o more precisely maccheroni alla chitarra.
This particular recipe has become, in fact, a symbol for the whole region. The name comes from the fact that maccheroni are prepared using a real string instrument made up of a rectangular wooden frame on which are fixed some very thin steel strings. Among the sauces that accompany this kind of maccheroni we have to mention the lamb ragù or the classic tomatoes with basil sauce.

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• Regional history and gastronomy
• The sea cooking
• The cooking in the mountains
• The plateau specialities
  
• Typical products