A mountain region with a rich plant and faunal heritage, a coastal area and four provinces, Abruzzi is a land featuring strong and distinctive culinary traditions, together with a major wine industry. Most of its gastronomy is native, showing life-long links with local ingredients and is made of land and sea dishes.

In particular, Abruzzi maintains its oldest home-made pasta’s traditions, pasta being an excellence of the territory produced in a wide range of shapes, among which Spaghetti alla Chitarra is the best known. There are as refined as not popular cold cuts like Mortadella di Campotosto, that is obtained from lean cuts of pork meat with a little extra bacon, as well as cheese like Pecorino di Farindola, made from raw milk and used for many traditional recipes, and Canestrato di Castel del Monte, containing sheep milk, aged two to twelve months.