Abruzzese Cuisine 
The Abruzzi Mountains are full of small and ancient villages that have a deli as old as simple. Cattle breeding is the main activity, and this local meat is used in all of the dishes, it is rich in flavors and fragrances. Typical of Campo Imperatore area is the lamb whose history is ancient and dates back to the pastoral tradition.
The recipes of these lands have been jealously preserved over the centuries by women, who boasted of culinary delicacies made with saffron, herbs and "diavoletti", and prepare sauces using a skillful balance of ingredients, recipes that were handed down through the generations from mother to daughter.
Many of the local products are used to make this tasty cuisine including the fabulous pecorino cheese, the tasty sausages from Abruzzo and his cousin "ventricina".
I cannot leave out the good bread of Abruzzo, from L’aquila  to Pescara it is absolutely always delicious especially when enjoyed with the delicious olive oil produced in every corner of the green region.
Many are the wines produced in Abruzzo, among the best is the Montepulciano d'Abruzzo DOC, table wine with an intense red color and violet hues; Cerasuolo DOC, table wine and Trebbiano d'Abruzzo DOC.

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