Map of Abruzzo

Along the Adriatic on the east coast of Italy, Abruzzo (Abruzzi) fills the market basket with carrots, potatoes, spinach, peppers, tomatoes, figs and plums. There is a significant amount of olive and table grape farming, but somewhat less wine production than you might expect. This sleepy region with abandoned villages may surprise with castles, ski resorts and sandy beaches.

The main olive oil producing areas of Abruzzo are the Valli del Tordino e del Vomano, Valle del Tavo, Chietino, and Conca di Sulmona. These areas are mainly valleys rising up from the Adriatic into the rugged mountains of the region.

Abruzzo. New to us from a small producer in the Chieti area of Abruzzo, Casino di Caprafico. This very nice new selection is in a generous 750 ml bottle -- and it is gift boxed. The olive cultivars are Gentile di Chieti, Leccino, and Intosso.
The classic, wide pasta Egg Pappardelle, is often served with Bolognese or Ragu with Porcini mushrooms.
Bucatini is a hollow, thick spaghetti. It’s glorious with Amatriciana, Cacio e Pepe, and Carbonara.
Cestini translates as baskets, but also looks remarkably like shells. Ideal for meat ragu, sauce with finely diced vegetables or baked macaroni and cheese.
Bartolini's Ceci are also known as Chick Peas and Garbanzos. We find that the flavor in these dried beans, when cooked, has much more depth than the canned versions.
Enjoy the fresh taste of lemon pasta with this remarkable selection from Rustichella in Abruzzo. This shape, Garganelli, is named after the neck of a chicken!
These will put a smile on your face with every bite. The springy strands of Fusilli Col Buco are delightful with tomato or olive oil
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