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Food in Abruzzo

Diavolicchio - Photo (c) comma?

The local word for chili pepper is diavolicchio or diavolillo and it is the protagonist of nearly all Abruzzesi dishes. It is in the local pasta dish maccheroni alla chitarra, in the succulent 'ndocca 'ndocca, as well as in simpler pasta sauces and all pork products.

The Abruzzese version of brodetto, the fish soup made along the length of the Adriatic coast, is flavored with tomatoes, garlic, onion and bay leaves. Unlike other versions of brodetto it contains no saffron, which is surprising since the crocus from which saffron is extracted is extensively cultivated near the capital of the region, Aquila. In fact saffron appears in only one local dish, scapece - pickled fish, which is fried and then preserved under saffron- flavored white vinegar in wooden barrels.

The origins of this dish go back over the centuries to the Greeks, who landed on the coast but never penetrated into the interiors as they did in other regions.

Pasta-making was once a craft but is now a large-scale industry, with local brands in strong competition with those from Naples. It is the tradition that has made the modern product so successful, as well as the high- quality durum-wheat grown locally.
From: Gastronomy of Italy Anna Del Conte Prentice Hall Press

Specialty Foods of Abruzzo

Foods of Abruzzo Peperoncino This red chili pepper, known to the people of Abruzzo as diavolino, or little devil, is a key ingredient in the local cuisine. It spices up everything from brodetto alla pescarese, a fish soup made in the fishing port city of Pescara, to the time-honored spaghetti aglio, olio, e peperoncino (spaghetti with olive oil, garlic and chili).

Maccheroni alla chitarra is an egg pasta that is made with a chitarra, a rectangular beech-wood frame, over which fine metal strings, like those on a guitar, are stretched. The thinly rolled pasta dough is laid over the strings and pushed through with a rolling pin, cutting the dough into uniformly fine, long strands. Traditionally, the maccheroni is served with a lamb, tomato and peperoncino sauce, sprinkled with the local Pecorino cheese.

Saffron is another seasoning that makes an appearance on the Abruzzi menu. The Abruzzi is Italy's principal source of saffron, with the majority of it grown for export. Worth more than its weight in gold - it takes approximately 130,000 flowers to produce just two pounds - saffron is used respectfully and sparingly by judicious Abruzzese cooks. The L'Aquila Saffron DOP

Parrozzo is a famous local dessert, a soft cake made with flour, butter, eggs, sugar, and almonds, covered with chocolate. It was a favorite of the poet Gabriele d’Annunzio, a native of Pescara, who supposedly gave the cake its name (which derives from pan rozzo, a round bread of the countryside) and sang its praises in verse.

Confetti The town of Sulmona, Italy’s confectionary capital since the Renaissance, is known for producing the country’s best confetti, or sugar-coated Jordan almonds. These tasty, colorful treats are transformed (using silk, plastic, colored paper, wire, and other accessories) into flowers, blossoms, exotic fruits, and many other imaginative arrangements. Confetti are a common sight at weddings and christenings, where they are given to guests in elaborate bags festooned with ribbons.

Cent’erbe is the most powerful of all Italian liqueurs. Emerald green in color, with a high alcoholic content, it was first produced by herbalists of Abruzzo from various plants indigenous to the alpine region of Abruzzo; hence its name, “one hundred herbs.”