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The Cuisine of Abruzzo and Molise

Appears in
The Italian Regional Cookbook
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About
Rugged mountains (the highest peaks in the Apennines), palm-lined beaches and charming hill towns combine to make Abruzzo one of Italy’s most beautiful and geographically diverse regions. It is a place where ancient agricultural traditions are still handed down from one generation to the next. The region is famous for its livestock and farming, including crops of the highly prized spice saffron, and for the fish and shellfish caught along the coast of the Adriatic Sea.

Pasta, vegetables and meat (especially lamb and pork) are the staples of Abruzzo cuisine. Many lamb dishes and subtly aromatic cheeses, such as pecorino (from sheep’s milk) and scamorza (from cow’s milk, often smoked), are rooted in pasture farming and the everyday life of the region’s shepherds, although their numbers are now in decline. The legendary panarda, a colossal thanksgiving banquet of up to 30 courses that dates back hundreds of years, and is occasionally held today, is symbolic of the region’s devotion to good eating.

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