Tastes of Abruzzo

Abruzzo's tastes


The mountain zootechny has strongly characterized the region economy: Abruzzo is infact the land of "tratturi", the transhumance, the hight mountain pastures and a well consolidated production tradition.

The Pecorino of Abruzzo, known as CASEUS VESTINUM since the time of the old Vestini people, is a less strong cheese than the other national pecorini; the cagliata is cooked longer but in low temperature.

Anyway, in a region like Abruzzo, speaking of Pecorino as a unique cheese isn't correct. Among several kinds of cheese, there are the 'Pecorino of Farindola', obtained from cheese-rennet of swine's stomach, and the'Giuncata', a fresh cheese that, following tradition, is produced after Easter time, after the lambs weaning .

The Abruzzo cheese fragrance is the result of the combined action of chimical substances and biological activities. Some substances come directly from the pasture and are contained in the fresh grass. The Gran Sasso and Majella several herbaceous composition and the production techniques generate special cheeses. Some volatile substances contained in the pasture grasses remain in the milk and then in the cheese. That's why the cheeses produced with the sheep milk which graze 'under the sky' have a more intense fragrance.

Cheese has a hight nutritive value, but the research noted that this nutritive value is highter in cheese produced by fresh grass.


CACIONETTI, fries candies with a stuffing of chickpeas and con un ripieno a base di ceci e mandorle che caratterizzano il Natale.

PIZZELLE, biscuits.

SFOGLIATELLE, tasty pastry with a filling made with grape jam, almonds, grap.

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