Food and Wine

Arrosticini (‘meat lollipops’) in all their glory

Food in the region of Abruzzo is a treat! A fun and famous specialty from this region are the Arrosticini (rustell or rustelle in the local dialect) or as one of my best friends likes to call them ‘meat lollipops.’ Usually made from mutton or lamb, these are a classic Abruzzese dish that resemble spiedini (or skewers); they are fun to eat because you can just pull the meat off the wooden skewers with your teeth as you go.

A perfectly plated spaghetti alla chitarra (beautiful to look at and delicious to consume )

A pasta from this region with an entertaining creation story is the spaghetti alla chitarra. The name derives from the pasta-cutting machine used, which resembles a guitar (chitarra in italiano), and was invented in this region. The sauce traditionally served with this type of pasta is a hearty meat ragù, often made of agnello (lamb). That said, you will see this classic abruzzese pasta shape topped with a variety of sauces and even seafood.

Pallotte cace e ove  — a classic regional appetizer

Another classic is the pallotte cace e ove  in regional dialect (polpette cacio e uova in proper Italian). This dish is considered a part of the ‘cucina povera’ (literally ‘poor cooking’) as the ingredients are very basic; it is essentially meatless meatballs made with cheese and eggs; you also need breadcrumbs. The balls (pallotte) are lightly fried and dressed with tomato sauce. Read more here.

This video offers a good summary of what Abruzzese cuisine has to offer:

Wine

For wine to pair with these traditional dishes, try the Montepulciano d’Abruzzo. The montepulciano grapes can be grown in many Italian regions, but winemakers have labored to produce some high-quality wines here. Do not confuse the Montepulciano d’Abruzzo with the Vino Nobile di Montepulciano which is made with sangiovese grapes in the region of Toscana. This Abruzzo wine can be well paired with meats containing quite a bit of fat. If you are looking a white to try, go for a crisp and dry Trebbiano d'Abruzzo. I enjoy the trebbiano grape, and this wine is the only DOC for white wine in the region.

A very delicious Cerasuolo d’Abruzzo that we actually tasted outside of the region at Terrazza Bosquet in Sorrento (Campania region)

And finally, a real Goldlocks wine (that is, in between these two varietals already described) is the Cerasuolo d’Abruzzo. It is often defined as a rosé wine; however, many would say that it is more accurately "a red vinified in white.” The grape is actually the montelpuciano described before. In fact, you can read more about the process on the link above. I am partial to light reds, not sweet, but with palpable fruit and some freshness. The Cerasuolo d’Abruzzo fits the bill!