Abruzzo Cuisine - G Hotel Pescara
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Anyone who spends time in Abruzzo cannot avoid to fall in love with its typical products and its cuisine that are well-known and appreciated all over the world. Abruzzo cuisine boasts a great variety of dishes and recipes that are rooted in the pastoral traditions of the mountain areas of the region and at the same time in the maritime culture that characterizes the coastal area. For this reason, among the most used foods in Abruzzo cuisine we find bread, pasta, meat, cheeses and wine, but at the same time fish and sea products.

Do not miss the opportunity to get in touch with a culinary tradition and a gourmet culture among the most appreciated in Italy.


The arrosticini (skewers) is a traditional dish of Abruzzo based on sheep or lamb meat. Connected with the region’s pastoral tradition, the legend tells that they were invented in the early twentieth century by two shepherds who cut small pieces of sheep meat, inserted them into wooden sticks, and after having removed a gutter from the roof of a house, cooked them on charcoal inside the gutter. Even today, in accordance with tradition, the arrosticini are cooked on a grid called “canala” that reproduces the shape of the roof gutter.


The fish soup is the characteristic dish of Adriatic marinara cuisine and a version of it, known as Brodetto alla Pescarese is very famous. The main ingredients are the rock fish, dogfish, octopus, John Dory fish, with mussels, clams and langoustines. Typical of this area is the addition of fresh chili pepper, garlic or onion, tomato and thin slices of pepper that gives color and flavor to the dish.


Abruzzo cuisine is characterized by the use of small, but savory fish. The typical second course is the monkfish, also known as angler fish, and the “Fritto di paranza”, assorted small fried fish usually made of mullets, small cod and sardines, always very appreciated.


The sagne are a typical type of pasta of central Italy and in particular of Abruzzo where they represent a real traditional dish. The sagne are characterized by a “poor” origin, as they are prepared with a mixture of water, flour and salt, compared to the egg pasta that in the past was the typical dish eaten for special occasions. The characteristic shape of the sagne is rhomboidal, but the flat shape is also particularly widespread. This pasta shape, with a particularly thick consistency, is usually used in the preparation of the sagne&beans dish which is one of the most characteristic of Abruzzo.


If we talk about wines, we cannot forget to mention the prestigious Montepulciano d’Abruzzo wine, famous and renowned all over the world. DOC wine, whose production is allowed only in the provinces of Teramo, Chieti, Aquila and Pescara, Montepulciano d’Abruzzo is characterized by its intense ruby red color and its full and dry flavor; the combination with red meats or grilled pork and sheep meat and sheep cheese is particularly recommended. There is proof about the production of “Montepulciano wine” in the Pescara valley dating back to 1821. In 2007 Montepulciano d’Abruzzo became the first wine of the DOC category thanks to its production in Italy.


A typical confectionery specialty of Abruzzo is certainly represented by the famous confetti of Sulmona, the city located a very short distance from Majella National Park, where the oldest confetti factory in Italy is located. The legend tells that the nuns of the Santa Chiara nunnery gave birth to the art of confetti (sugared almonds) making around the XV century. The Sulmona dragées are produced and packaged in many different ways, but the most characteristic are the bunches of colorful bouquets in which the confetti have different tastes: from chocolate caramel, vanilla to orange. In some cases even confetti sculptures are made.