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Guide to Abruzzo

Guide to Abruzzo (62)

Our recommendations if you are planning a vacation or visit to Abruzzo.

ABRUZZO TRAVEL INFORMATION AND TOURISM SUGGESTIONS

The region of Abruzzo includes Pescara, L'Aquila, Teramo, Chieti, Sulmona, Scanno and Avezzano. Although the long coast of Abruzzo and Molise runs south along the Adriatic to Puglia, the ancient identity of the territory can be found inland.

Consult all our Abruzzo travel articles below. They are ordered by the latest added or updated. Alternatively, access them from the links in the right column divided by recipes, food, wine, itineraries, tours and trip suggestions.

Confetti from Sulmona

Published in Abruzzo Food

The traditional confetti originating from Sulmona in depeest Abruzzo is everywhere. This is not the paper stuff thrown at weddings, but fabulous sugared coated almonds of every color. They are popular as gifts handed out at the end of marriage ceremonies and other such romantic occasions. The industry developed in the town around 250 years ago. One of the first, and perhaps most famous of the local factories, 'Pelino' dates from 1783 and the oriignal part of the factory can be visited very close to the historical centre of Sulmona. Inside the doors is as close to a real Willy Wonka chocolate factory…

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Last modified on 14 January 2013

Corfinio and liqueurs from Abruzzo

Published in Abruzzo Food

We had the good fortune to find a rare old bottle of Corfinio liqueur in our local enoteca. Made with 42 herbs of the Maiella Mountains and Abruzzese saffron, which gives the liqueur its typical gold yellow color, it was an absolute treat. The flavour can be paragoned to the people of Abruzzo - forte e gentile. Corfinio liqueur was actually trademarked in 1858 and was invented by Giulio Barattucci. He also gave us some of the many famous liqueurs from the region which we still drink today, such as Amaro Majella and Aternum.

Last modified on 14 January 2013

Montepulciano d'Abruzzo wine

Published in Abruzzo Food

In the official classification of Italian DOC wines Montepulciano D'Abruzzo is in third, behind Chianti, Asti, Oltrepò Pavese, Soave, and Valpolicella. It used be in sixth when we started this website in 2000. As a first indication, we believe that around 65% of the Abruzzo wines production is sold across Italy, while 25% remains in the region. The final 10% is exported. What is for sure is the Montepulciano d'Abruzzo represents 80% of all the DOC wines in Abruzzo. Some say the brand has benefited from confusion with Nobile di Montepulciano, but a steady annual increase in production over the…

Last modified on 10 January 2013

Abruzzo Salami

Published in Abruzzo Food

The long, cold winters in Abruzzo mean that salami and salumi have always featured strongly in the diet of the Abruzzesi and traditional dishes. In fact, December and January are traditionally the periods when the pork is worked and put into storage. For this reason it still has strong symbolic value. Look out for the following in the shops: 'mortadelline di Campotosto, 'fegato dolce' from L'Aquila and 'Ventricina' flavored with wild fennel from Crognaleto. Recipes using pork and pigs feature strongly in the cuisine of Chieti province.

Last modified on 09 January 2013

Story of Saffron Production in Abruzzo

Published in Abruzzo Food

Obtained from the dried and powdered stem of the 'croccus sativus' which grows on the Navelli Plain in the Province of L'Aquila, saffron is considered by many to be the single most representative symbol of the traditional products of Abruzzo. An essential ingredient in Risotto Milanese (and paiella in Spain for that matter) the spice also crops up in many other dishes across Italy. For example, the fish soup found in Marche, south of the Monte Conero, contains saffron for its red coloring in place of the more traditional tomato. This coloring property is also widely appreciated in the production of…

Last modified on 09 January 2013

Salted Cod Festival

Published in Abruzzo Food

We have written all you need to know about baccalà, stoccafisso and dried salted cod in our Veneto section, but baccalà is eaten across Italy, not least Abruzzo where there is an annual gastronomic event celebrating the cod fish. In Sant'Omero, province of Teramo, the fish is celebrated every 3rd week of July along with another local delicacy, the chick pea soup or zuppa di ceci (pictured above).

Last modified on 09 January 2013