{"id":3530,"date":"2021-07-28T17:24:16","date_gmt":"2021-07-28T15:24:16","guid":{"rendered":"https:\/\/www.abruzzoinformation.com\/typical-abruzzo-products-20-specialties-to-taste\/"},"modified":"2021-07-30T17:12:07","modified_gmt":"2021-07-30T15:12:07","slug":"typical-abruzzo-products-20-specialties-to-taste","status":"publish","type":"post","link":"https:\/\/www.abruzzoinformation.com\/en\/typical-abruzzo-products-20-specialties-to-taste\/","title":{"rendered":"Typical Abruzzo products: 20 specialties to taste"},"content":{"rendered":"

The typical products of Abruzzo gastronomy<\/strong> tells the many facets of the region and of a nature that here is reallyfruitful and generous<\/strong> . Let’s find out what they are 20 exquisite and irresistible<\/strong> specialty<\/strong> that give the palate an experience of taste and organoleptic quality.<\/p>\n

Canestrato of Castel del Monte<\/h2>\n

\"Pecorino<\/a><\/p>\n

Pecorino cheese from Abruzzo<\/strong> , whose origins date back to the times of transhumance towards Puglia, the Canestrato<\/strong> of Castel del Monte<\/strong> takes its name from the typical shape it takes after being stored in its basket to be put into shape. It is characterized by a paste that remains creamy<\/strong> even when it is aged for over a year and offers a taste<\/strong> intense, spicy,<\/strong> but harmonious. The Fresh canestrato<\/strong> , ie aged for 2 months, has, instead, a less intense aromatic range<\/strong> and also proposes a peculiar final window sweetness<\/strong> .<\/p>\n

Amatrice pillow<\/h2>\n

\"Pillow<\/a><\/p>\n

The Pillow of Amatrice<\/strong> , famous for its voracious and genuine gluttony, it is used in the preparation of the classic recipe pasta all’amatriciana<\/strong> . It is a typical product that refers to the area that was once part of Abruzzo Aquilano and of which a part now falls within Lazio. It is a pillow that is characterized by a strong and intense flavor<\/strong> , made even more delicious by the addition of pepper<\/strong> . It has a compact consistency<\/strong> , a unique and inviting scent<\/strong> and visually offers the eye the contrast between the white fat<\/strong> and the light red hue of lean meat.<\/strong><\/p>\n

Navelli chickpeas<\/h2>\n

\"\"<\/a><\/p>\n

The Navelli chickpeas<\/strong> I’m Slow Food Presidium<\/strong> . Grown and produced in the homonymous plain, in the province of L’Aquila, they have one small size<\/strong> , a mild flavor, they are light in color and smooth<\/strong> . However, there is another variety characterized by an obvious roughness<\/strong> of the surface, by a color dark red<\/strong> and gives a stronger flavor. The Navell chickpeas<\/strong> i are a very versatile ingredient that enriches different recipes in a unique way. I am, in fact, delicious with chestnuts<\/strong> in the classic soup, they are perfect like side dish<\/strong> and turn into a super genuine ingredient for recipes with pasta<\/strong> hand made<\/strong> , as well as being used to do the delicious stuffed with cagionetti.<\/strong><\/p>\n

Ventricina teramana<\/h2>\n

\"Spreadable<\/a><\/p>\n

The Ventricina teramana<\/strong> prepares with very finely ground pork<\/strong> , so that the final result is a spreadable salami<\/strong> greedy. The meat is enriched with chilli, sweet and spicy<\/strong> , with pepper paste, with salt, garlic, white pepper and black pepper,<\/strong> rosemary, fennel seeds, orange peel<\/strong> and other local spices. It is sold both bagged and contained in glass jars. His seasoning is short<\/strong> , about 3 months, and is also excellent consumed only a few days after its processing. His peculiar gluttony<\/strong> it tastes perfectly spreading it on hot or toasted bread<\/strong> .<\/p>\n

The saffron from L’Aquila<\/h2>\n

\"Abruzzo<\/a><\/p>\n

The saffron from L’Aquila<\/strong> is produced exclusively in the Navelli Plateau<\/strong> and since 2005 is part of the a Protected Designation of Origin<\/strong> . It is characterized by a beautiful intensity<\/strong> both for his bright red color<\/strong> , both from the point of view of a flavor that is well defined<\/strong> . Precious and famous all over the world for its quality, it is the precious ingredient to be used for many recipes: from classic risotto<\/strong> to the preparation of many excellent desserts<\/strong> . In the version<\/strong> ground<\/strong> it is used directly at the end of cooking, without further steps, while the one in wires<\/strong> must be in advance dipped in hot water or broth<\/strong> for at least an hour to get it to resume.<\/p>\n

Arrosticini<\/h2>\n

\"Arrosticini\"<\/a><\/p>\n

These delicious sheep meat skewers<\/strong> they are famous all over the world for their genuine gluttony and can be considered the gastronomic symbol of Abruzzo<\/strong> . They are prepared by cutting the meat into small cubes which are then inserted into the so-called cippe<\/strong> . After having them well cooked on rostelliera<\/strong> , taking care of the temperature of the fire and the timing, the skewers<\/strong> they can be enjoyed by pulling one or more pieces at a time directly from the skewer and are combined with a good Montepulciano d’Abruzzo<\/strong> , with its beautiful intensity, it is perfect.<\/p>\n

Abruzzo truffle<\/h2>\n

\"Abruzzo<\/a><\/p>\n

The Abruzzo truffle<\/strong> it is a typical product of the highest quality that is excavated throughout the region in its 28 varieties<\/strong> and in its various types. From Precious Black Truffle to White<\/strong> Precious, to Summer Black, to Winter Black<\/strong> : the choice available is wide and always very valuable. The<\/strong> Abruzzo truffle<\/strong> , which falls between i PAT<\/strong> , Traditional Agri-food Products, is a essential ingredient<\/strong> for many typical regional recipes, starting with transforming into condiment of excellence for the classic pasta alla chitarra<\/strong> . Together with i porcini mushrooms<\/strong> moreover, it gives rise to a exquisite sauce, very versatile and very greedy<\/strong> .<\/p>\n

Ventricina vastese<\/h2>\n

\"Ventricina<\/a><\/p>\n

With its typical red-orange color, the Ventricina vastese<\/strong> it is a cured meat that puts taste first. It is prepared with i finest cuts of pork<\/strong> enriched by the powder of sweet pepper<\/strong> and spicy<\/strong> to which the fennel<\/strong> wild<\/strong> , as well as salt, pepper, garlic. It is aged for a period that can be up to 7 months long. It has a coarse grain<\/strong> and its flavor is offered with a spicy and spicy tone<\/strong> which makes it unique. There Ventricina<\/strong> should be enjoyed crumbled on bread<\/strong> and it is also a great ingredient<\/strong> for preparation of gravy and soups<\/strong> .<\/p>\n

Pecorino from Farindola<\/h2>\n

\"Pecorino<\/a><\/p>\n

What makes the Pecorino from Farindola<\/strong> and the pork rennet<\/strong> which is used in its processing. Produced in a few municipalities that fall within the territories of the province of Pescara and Teramo, it has a intense and decisive flavor<\/strong> which also tastes well in fresh cheese<\/strong> and which, of course, is even more pronounced in that subjected to seasoning<\/strong> . Recommended enjoy it alone<\/strong> or, at the very least, accompanied with one slice of quality homemade bread<\/strong> . When young, it goes well with a good one glass of white wine<\/strong> , the seasoned pecorino di Farindola, on the other hand, should be completed with the intensity of a full-bodied red.<\/strong><\/p>\n

Gentian liqueur<\/h2>\n

\"Gentian\"<\/a><\/p>\n

Defined the Abruzzo liqueur<\/strong> , in the glass it shows its beauty amber color<\/strong> and its warm shades. It is prepared using roots of Gentiana Lutea<\/strong> – a rare and, therefore, currently protected plant – which are made macerate<\/strong> for about forty days together with alcohol, wine and sugar<\/strong> . Its flavor vibrates towards the bitter<\/strong> and for his digestive virtues<\/strong> the Genziana liqueur is the one that concludes perfectly lunches and dinners based on elaborate and rich menus<\/strong> like those of feast days.<\/p>\n

Sugared almonds from Sulmona<\/h2>\n

\"Sugared<\/a><\/p>\n

World famous, i Sugared almonds from Sulmona<\/strong> , a locality in the province of L’Aquila, are real works of art for the palate and beyond. Beautiful in their different compositions in the form of a bouquet<\/strong> , I’m smooth<\/strong> , available in different types of taste and colors<\/strong> . They are prepared using ingredients from very high quality<\/strong> and are processed in special containers of copper or steel<\/strong> . The classic typology is based on almonds<\/strong> which come exclusively from the territory of Peligna Valley<\/strong> and from Sicily<\/strong> and which are covered with layers of white or colored sugar<\/strong> . Other varieties provide for the use of chocolate, hazelnuts, pistachios, candies<\/strong> and so on.<\/p>\n

Solina Wheat from Abruzzo<\/h2>\n

\"Solina<\/a><\/p>\n

Slow Food Presidium<\/strong> , the <\/strong>Solina Wheat from Abruzzo<\/strong> it is a very variety ancient and precious<\/strong> . It is grown in L’Aquila side of the Gran Sasso<\/strong> : this is the most suitable territory to guarantee its very high quality. The Solina wheat<\/strong> it must be cultivated, in fact, at high altitudes and at low temperatures<\/strong> : conditions that allow him to express himself best from the point of view of the final organoleptic result. His flour<\/strong> is the basis of the preparation of scrippelle from Teramo<\/strong> , of an excellent hand made pasta<\/strong> and a bread<\/strong> with a unique flavor.<\/p>\n

Lentils from Santo Stefano di Sessanio<\/h2>\n

\"Lentils<\/a><\/p>\n

The Lentils from Santo Stefano di Sessanio<\/strong> , a splendid village in the province of L’Aquila, have one very small size<\/strong> , a dark color and a peculiar flavor<\/strong> . They are grown at high altitudes, the ideal one is a 1200 meters<\/strong> , but you can go as far as 1600 meters<\/strong> . I’m very delicate<\/strong> , so they don’t need to be soaked before cooking. For the intensity of their flavor<\/strong> they are ideal to be enjoyed simply prepared in soup<\/strong> . In this recipe a few other ingredients are added, including the red garlic of Sulmona.<\/strong> They must be cooked in a earthenware vessel<\/strong> and should be served accompanied by crunchy bread<\/strong> prepared in a pan.<\/p>\n

Abruzzo honey<\/h2>\n

\"Abruzzo<\/a><\/p>\n

The Abruzzo honey<\/strong> , Slow Food Presidium, is produced in its own three types<\/strong> in the locality high<\/strong> quote<\/strong> , in the inaccessible territories of the L’Aquila mountains. The Savory honey<\/strong> (or Thyme Honey) is very rare: from yellow to green color<\/strong> , it tastes particularly intense and persistent<\/strong> that vibrates towards the bitter. The Millefiori Honey<\/strong> , on the other hand, varies, both in the color<\/strong> , from light to dark, both in taste<\/strong> , from sweet to bitter, depending on the type of flowers used. The Honey of<\/strong> Witchcraft<\/strong> is a specialty of light color<\/strong> and with a purely flavor floral<\/strong> , as well as having the characteristic of being a honey that can stay liquid<\/strong> for a long time.<\/p>\n

Parrozzo<\/h2>\n

\"Parrozzo\"<\/a><\/p>\n

The parrozzo<\/strong> it is a sweet of form hemispherical<\/strong> prepared and tasted on the occasion of Christmas, but not only. Originally from Pescara<\/strong> , presents itself to the eye with its beautiful chocolate glaze<\/strong> and when cut reveals an interior which, on the other hand, has a yellow-orange color<\/strong> . The original recipe has as ingredients the semolina<\/strong> (which can be replaced with yellow flour), le chopped almonds<\/strong> , both sweet and bitter, the grated lemon peel<\/strong> , eggs, sugar. There greedy cover<\/strong> it is prepared, instead, using dark chocolate and butter<\/strong> . Its delicacy is very famous and was celebrated by D’Annunzio in Song of the Parrozzo<\/strong> .<\/p>\n

Ratafia liqueur<\/h2>\n

\"Ratafia<\/a><\/p>\n

The Ratafia<\/strong> is an Abruzzo artisan liqueur of ancient origin and from typical dark red color<\/strong> . Enjoy it at the end of meals<\/strong> or how meditation liqueur<\/strong> . It is prepared with a recipe that puts the two ingredients used in perfect balance: macerated black cherries and Montepulciano d’Abruzzo wine<\/strong> . It should be drunk fresh<\/strong> and its gradation of about 18 degrees is accompanied by a sweet taste e<\/strong> persistent<\/strong> , while its scent spreads notes of berries and cherries<\/strong> . Its versatility also makes it a delicious ingredient<\/strong> for creating excellent cocktail<\/strong> .<\/p>\n

Mule balls (mortadella from Campotosto)<\/h2>\n

\"Mule<\/a><\/p>\n

There Mortadella of Campotosto<\/strong> (locality in the province of L’Aquila which is located within theGran Sasso<\/strong> National Park<\/strong><\/a> ) better known by the nickname mule balls<\/strong> , is produced following the ancient traditional rules. After the processing of finely ground lean cuts<\/strong> and of bacon<\/strong> , a central lard<\/strong> which, after cutting it, stands out with its white color<\/strong> . The mortadella, which has a typical oval shape<\/strong> , is aged for a minimum of 2 months. On the palate it is very particular: it highlights the meat very compact<\/strong> and its strong flavor<\/strong> , which contrasts in a balanced way with the sweetness of the lard<\/strong> .<\/p>\n

Aquilan liver sausage<\/h2>\n

\"Aquilan<\/a><\/p>\n

Known as cicolana, the Aquilan liver sausage<\/strong> has a typical shape horseshoe<\/strong> . Its dough is based on tongue, heart, liver, meat, lean and fat, pork<\/strong> . After grinding, the dough is enriched by adding chilli, pepper and garlic,<\/strong> thus characterizing its final flavor, which is strong and decisive<\/strong> . It is exquisite cooked on the grill<\/strong> and it must be cut into rather thick slices.<\/strong> There is also one sweet version<\/strong> , in which, in addition to using less spices in processing, del honey<\/strong> , which is brought to the table on the occasion of the Easter<\/strong> .<\/p>\n

Sulmona Red Garlic<\/h2>\n

\"Sulmona<\/a><\/p>\n

The production area of Sulmona red garlic<\/strong> refers to the Peligna Valley, in the province of L’Aquila. Its name derives from the tunic color<\/strong> who clothes him and protects his own cloves<\/strong> larger in size than the other types. In addition to being a fine product from a gastronomic point of view for dishes to which it gives its spicy, persistent, very aromatic flavor<\/strong> , the red garlic of Sulmona is rich in<\/strong> essential oils and active ingredients.<\/strong> It has, therefore, a antibiotic effect<\/strong> and experience beneficial properties resulting useful, for example, for those suffering from hypertension<\/strong> . In the kitchen it is excellent prepared marinated in vinegar and white wine<\/strong> .<\/p>\n

Marcetto Cheese<\/h2>\n

\"Marcetto<\/a><\/p>\n

Creamy and greedy, the Marcetto Cheese<\/strong> is a pecorino cheese typical of the area of Castel del Monte<\/strong> , in the province of L’Aquila. Has a strong, decisive, spicy flavor<\/strong> and an equally intense perfume: characteristics that derive from a particularity of its processing, that is the action of the larvae of<\/strong> fly Piophila Casei<\/strong> , which, after having insinuated themselves between the cracks in the crust, degrade the proteins, giving life to a unique product<\/strong> of its kind. The Marcetto Cheese<\/strong> it tastes perfectly spread on bread<\/strong> , fresh or bruscato, accompanied by a glass of red wine<\/strong> just as intense.<\/p>\n","protected":false},"excerpt":{"rendered":"

The typical products of Abruzzo gastronomy tells the many facets of the region and of a nature that here is reallyfruitful and generous . Let’s … <\/p>\n","protected":false},"author":2,"featured_media":3332,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-fullwidth.php","format":"standard","meta":{"footnotes":""},"categories":[37,1,27,32],"tags":[],"class_list":["post-3530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo-en","category-blog","category-food-and-wine","category-traditional-food-and-wine-products"],"_links":{"self":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/comments?post=3530"}],"version-history":[{"count":2,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3530\/revisions"}],"predecessor-version":[{"id":3646,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3530\/revisions\/3646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media\/3332"}],"wp:attachment":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media?parent=3530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/categories?post=3530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/tags?post=3530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}