Abruzzo cuisine is the traditional cuisine of Abruzzo; it originates from the pastoral traditions of the inland mountain and sea areas of the coastal area; among the most used foods we find: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has meant that it has maintained a living and independent culinary.
Among the Abruzzo products that have entered the collective imagination of the whole world we find the classic sugared almonds of Sulmona , the saffron (zafferano) of L’Aquila grown mainly in the Navelli plateau, the sheep kebabs, the spaghetti alla chitarra and the prestigious Montepulciano d’Abruzzo wine.
Other recognized and appreciated regional products are: the red garlic of Sulmona, the honey of Abruzzo, the artichoke of Cupello , the carrot of Fucino , the cicerchia , the spelled , the lentils of Santo Stefano di Sessanio , the mortadella of Campotosto, the sweet pepper of Altino and Serranella, the potato of the Altipiani d’Abruzzo and in particular the potato of Fucino, cultivated in the Avezzano basin, the Salsicciotto di Guilmi.
