Abruzzo Food Information
Abruzzo is the fifth largest producer of wine globally. Since it is mostly a mountainous and hilly region,it is perfect for growing grapevines. The most common grapes grown here are Montepulciano and Trebbiano which produce some of the richest, most robust and the soft red wines ideally suitable with red meat and aged cheeses. The place has Italy's highest average yield for bulk wines and experimenting with several other varieties. It is known for its strong flavors and amicable hospitality.
The cuisines of Abruzzo are divided into two parts basically; between that of the sea and mountains. Lamb is very famous in the mountains and thus dominates. It has consequently overtaken mutton and is kept reserved for special occasions like Easter,marriages or baptism.
It's total annual wine production is about 110 million gallons. The abruzzese cuisine is an undiscovered treasure. Some of the best and well-known ingredients Abruzzo is famous
for, are given as follows -
Diavolicchio or chilly pepper (in local terms) is the protagonist of all Abruzzesi dishes as it is the key ingredient in the local cuisine. THE SPECIALITY of the food in Abruzzo lies in the spice added to the food.It is also known as "little devil".And the devil does its (mis)deed pretty well.
Aromatic Saffron is another ingredient which acts as a seasoning on the Abruzzo menu. Since it is Italy's chief source of saffron,it is grown here in majority and is even cultivated for the exports. It is considered to be economically important and thus used very respectfully by the judicious Abruzzese cooks. The first saffron bulbs were brought to Italy in 1400 by Santucci who got them from Spain. He then planted them well over the place and now saffron is not only used to add flavour to the food, but also as a curative herb.
Fruity Olive Oil: They flavor their dishes with the fruity olive oil instead of butter.
Now some of the famous and first class wines that constitute abruzzo cuisine are mentioned below:
Cerasuolo d'Abruzzo - It is fruity,very intense with deep cherry red colour. It is supposed to be the region's second most important wine.
Controguerra - A red,dry and slighty tannic wine, made from the famous grapes of Italy.
Montepulciano d'Abruzzo :Most important red wine of the place.
Trebbiano d'Abruzzo - Very delicate and dry white wine.
One can notice a variety of tastes in the dishes of Abruzzese cuisine and the use of
chief ingredients in their recipes tends to give them their individuality in the global culinary arena. Since they enhance the flavor of the dish in such a unique way, they are the soul of the Italian cuisines, it makes you even want to learn Italian
Though Abruzzo is known for its wine production but still it shares some unique flavors through their dishes. For instance Sulmona town is known for producing the best Confetti in the capital and Cent'erbe is the most powerful of all Italian liquors produced from the different plants grown in alpine region of Abruzzo. Abruzzo cooks are known to be the masters
since they have the ability to turn even a simple ingredient into a glorious feast; so if you are looking forward to experience some wonderful tasty wine along with the spicy yummy food,Abruzzese cuisine is your call.