Abruzzo’s Delicious Delights: Top 5 Food & Drink to Savor

You know, Italy is more or less overflowing with phenomenal eats and treats, yet sometimes it’s the slightly less well-known areas that offer some incredibly tasty secrets. Hidden away, Abruzzo, that area east of Rome reaching all the way to the Adriatic Sea, just might be one such treasure trove. So it’s really time we talked about this gorgeous region’s scrumptious dishes and refreshing drinks, just the things that seriously deserve a spot on your must-try list.

1. Arrosticini: Grilled Goodness on a Stick

Okay, Arrosticini, these little skewers of grilled lamb, are honestly the soul of Abruzzo street food, if you ask me. Typically, they are little chunks of meat threaded onto a wooden stick and cooked over an open flame until nicely charred outside while staying beautifully soft on the inside. Is that inviting or what? In some respects, the magic is how the simplicity just lets that rich lamb flavor speak for itself. As a matter of fact, locals in the know will tell you that the very best Arrosticini comes from Villa Celiera, where they almost raise sheep specifically for this regional delicacy. You can find them, of course, right at local festivals and roadside stands; each bite delivers a taste of the Abruzzese countryside.

2. Maccheroni alla chitarra: A Pasta Like No Other

Maccheroni alla chitarra, very handmade pasta, showcases the culinary artistry of Abruzzo. What’s the catch? The “chitarra” is really a tool—basically a wooden frame strung with steel wires, just like your, like your guessed it, guitar strings. Pasta dough pushed via this contraption creates a square spaghetti shape, a texture so distinctive. So too it’s sauce? You see, traditionally, it’s served with a lamb ragu, the rich sauce clinging perfectly to every strand, for example. Usually, finding this dish is easy, whether you’re enjoying a family-run trattoria or a more upscale ristorante; the flavor of this dish will remain with you long after you’ve left the area. As I was saying, the way it feels is really unique, I mean.

3. Montepulciano d’Abruzzo: The Region’s Signature Wine

Alright, what’s next? A glass of Montepulciano d’Abruzzo, because, quite frankly, what good is amazing food without phenomenal wine to match? In that case, this is Abruzzo’s signature red wine, so intensely colored and full of tannin. So it’s almost flavors bursting from ripe cherries to plums, often with a bit of spice to it, it can just so beautifully complement that rich regional fare. You will find vineyards, by the way, scattered across the hillsides of Abruzzo, and as a matter of fact, almost many offer tours. This allows you to almost experience the wine-making process first hand. You may sample some fantastic vintages. The way it matches with pretty much every single thing just might be this wine’s greatest trick. Is that easy to get or what?

4. Pecorino Abruzzese: A Shepherd’s Delight

Let us talk about the cheese? Alright, Pecorino Abruzzese just isn’t just cheese; honestly it’s a testament to Abruzzo’s pastoral traditions. A bit like other pecorinos from central Italy, you get the unique flavors from sheep’s milk. Typically the cheese varies quite a bit in flavor depending on the aging, for instance. You can find anything from mild and creamy cheeses to those hard, piquant varieties. Very often locals pair it with that regional honey or just aged balsamic, a way that really elevates its flavor profile. In the meantime, try and find some aged in caves – that has a fantastic umami component which I actually find addictive, so it too it’s amazing when used with other savory dishes!

5. Centerba: A Herbal Elixir

To wrap things up—an introduction to Centerba, like your grand finale to the delicious expedition into Abruzzo. In some respects, this seriously strong herbal liqueur really represents the wild and untamed character of Abruzzo. Okay, its history stretches back centuries, originating as that medicinal tonic crafted by apothecaries with mountain herbs. This high-proof elixir provides flavors that can vary so very wildly from intensely herbal and quite bitter to almost slightly sweet depending on who has actually made it. In short, the locals very often drink it straight after a meal as an after-dinner digestive; basically it provides quite a warming finish. Centerba captures Abruzzo’s raw beauty, as a matter of fact. By the way, proceed with that caution!