Abruzzo
Discover Abruzzo pasta through spaghetti alla chitarra, tiny sagne, lamb ragù, saffron and a food culture shaped by mountains and the Adriatic coast.
Regional character
How pasta tastes in Abruzzo.
Abruzzo sits between high mountains and the Adriatic, so its pasta moves between lamb, tomato and Pecorino inland and fish along the coast.
Spaghetti alla chitarra is pressed through a stringed frame that gives square edges and a firm surface suited to substantial sauces.
Shapes
Spaghetti alla chitarra
Sagne
Maccheroni alla molinara
Ingredients
Lamb
Pecorino
Tomato
Saffron
Seafood
Known dishes
Chitarra alla Teramana
Sagne e fagioli
Maccheroni alla molinara
Cook the region
The regional reading list.
Complete recipes will be added when the research and testing standard is met. The region guide remains useful without pretending the library is larger than it is.