| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | ABRUZZO | | | |  | | | | The asperity of the mountainous chains that the Abruzzo surrounds, has made for a long time to maintain to this earth a culinary art long live and independent. For many centuries the economy of the region has allowed work the survival: neither the agriculture, few profitable on the tallest Appennino, neither the pastorizia they gave comfort. The absence of the great permanent families and the relative abodes with the sumptuous banquets, has not made to leave trace of recipes abruzzesi in the most famous essays of gastronomy of the various centuries.
The Abruzzo furnishes some gastronomic products particularly appreciated, what alimentary pastas, oil, saffron, fish, game, table grape and cheeses (scamorze, caciocavalli, pecorino, burrini).
The kitchen abruzzese, faithful to the traditions of sobriety and simplicity of his/her earth, you/he/she has preserved a characterization pronounced in the a lot of local specialties from the spicy and genuine tastes, some you become known (macaronis to the guitar), others remained in the regional confinements. And' the peperoncino the constant presence of all the dishes of the area, while the saffron, that here finds its Italian crib, doesn't oddly come almost employee in kitchen and the only dish that you/he/she foresees him/it is one marinated of fish: him "scapece" of Vast. | | | |  | The pasta of hard wheat, an exceptionality of the earth of Abruzzo, sees the most famous recipe in the macaronis to the guitar. Other protagonist of the ancient table of the region is a minestrone that is called her Virtue.
The gastronomy of the Abruzzo is thickly influenced by the preparations of the shepherds, important they are the cheeses and the ovine meat: typical the lamb to "I capture", her "goat to the neratese", or him "arrosticini" (skewers of meat of sheep roast). Among the meats historical avicole is the "chicken to the Franceschiello", cut asunder and cooked with the assistant ones of oil, aromas, olives, pickled, so called because among the preferred dishes of the King of the Two Sicilies. On the coast the taste of the sea meets him; blue fish, but also molluscs, shellfishes and the extraordinary lower case letters said mullets "agostinelle." Very famous the different brodettis that in every place they represent a variation of the adriatic soup of fish. The habit of the people of Abruzzo to celebrate the solemn occasions with endless lunches, gave birth to born the "panarde", commemorative events of opulence against the daily poverty. The lunch of respectable wedding could not have less than winds brought, that offered to the guest of respect reached thirty, and who didn't withstand to | | | to taste so much abundance risked to irremediably offend the amphitryon of the imbandigione. The panardes are organized by now only to purposes of folklore but the traditions abruzzesi has produced illustrious cooks, that in the '900 have been guarantee of precision and fancy in the kitchens of transatlantic, hotels of luxury and illustrious families: from that imperial nipponica to that of the White House.Very diffused it is the confectionery both housewife (cicerchiata, zeppole and set them in the Chietino, pizzelle, boots and mostaccioli in the Aquilano) how industrial: the sugared almonds of Sulmona, the nougat to the chocolate in the Aquila, the parrozzo in Pescara,... 
Limited it is the production of wines (Montepulcianos, Thresh, Cerasuolo), while known also out of the region they are some liqueurs, among which the Centerbe of Touch from Casauria, the Aurum in Pescara, the Corfinio of Chieti. | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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