Cuisine of Abruzzo

The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions.^[1]^[2] Local cuisine was widely appreciated in a 2013 survey among foreign tourists.^[3]

^ "Food & Wine by Regione Abruzzo - Issuu".
^ Matt Gross (April 6, 2010). "Mangia, Mangia!". The New York Times. Archived from the original on August 8, 2014. Unlike, say, the cuisines of Naples and Bologna (where Home Food is based), Abruzzese cooking is little known beyond its borders.
^ "È l'Abruzzo la regione dove si mangia meglio | Bompensa Oleificio e Azienda Agricola". Archived from the original on 2014-02-03. Retrieved 2014-01-20.

[1] "Food & Wine by Regione Abruzzo - Issuu".

[2] Matt Gross (April 6, 2010). "Mangia, Mangia!". The New York Times. Archived from the original on August 8, 2014. Unlike, say, the cuisines of Naples and Bologna (where Home Food is based), Abruzzese cooking is little known beyond its borders.

[3] "È l'Abruzzo la regione dove si mangia meglio | Bompensa Oleificio e Azienda Agricola". Archived from the original on 2014-02-03. Retrieved 2014-01-20.

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