Cooking in Abruzzo

Like most Italians Abruzzans have a reputation as good cooks and hearty eaters. Abruzzo is a rocky region with small fishing villages along the Adriatic coast and with pastures highland further inland, where until quite recently shepherds lived with their flocks for much of the year. The cooking is frugal, simple peasant food, and, as all Italian cooking, it's very wholesome too.

Famous for its "Maccheroni alla chitarra" which are long square strands of maccheroni which are made by pressing thick sheets of dough through a system of wires called the chitarra (guitar), so named because it resembles the strings of a guitar.

Saffron is an important seasoning season in the Abruzzi region. In fact Abruzzo is Italy's principal source of saffron, with the majority of it grown for export. Worth more than its weight in gold - a pound of dry saffron requires 50,000–75,000 flowers.




Abruzzo Cibus Culinary ToursAbruzzo Cibus Culinary Tours was founded by Massimo Criscio who returned to his roots from corporate America to follow a passion for good food, wine and genuine hospitality.

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