Flavours of the sea, hills and vineyards of Abruzzo
2 minutes
Coastal Abruzzo is a lively, bright region with an uninterrupted seafront and circled by hills. Here the scents change with the breeze: first they smell of the sea, then of olive trees, then ripe vineyards. It is a land where seafaring meets farming, resulting in a surprisingly varied cuisine. This Abruzzo of sea and hills is an open, sunlit region where every product is the result of humans working with the bountiful Mother Nature. Here the flavours are immediate, sincere and Mediterranean. It's an invitation to discover different landscapes in just a few kilometres and to let your tastebuds guide you along a path scented by wind and light.
Brodetto: poetry from the sea
Along the Abruzzo coast, brodetto, or fish stew, is more than a dish: it is a ritual. Giulianova, Pescara, Ortona and Vasto all have different versions, each shaped by the story of the local fishermen. Preparation is a slow process: the fish are placed whole in the pot, and left to cook without stirring, to let the sea speak for itself. The result is an intense aroma rich in iodine and tomato, reminiscent of shells and nets pulled in at dawn.
The olive hills: where olive oil reigns supreme
Going inland from the coast, the landscape is coloured by centuries-old olive groves. Gentile di Chieti, Dritta and Tortiglione are cultivars that, when carefully pressed, produce green and fragrant oils, each drop encapsulating the history of this region. The PDOs - Aprutino Pescarese, Colline Teatine and Pretuziano - are testament to this quality built over time.
Vineyards caught between sea and sky
Abruzzo’s hills are a succession of orderly rows of vines overlooking the Adriatic. Montepulciano d'Abruzzo is the undisputed king, full-bodied and intense; Cerasuolo, with its cherry colour, has aromas of fresh fruit; Trebbiano is elegant and versatile. Pecorino, Passerina, Cococciola, Montonico and the heritage grape Nero Antico di Gessopalena are enriching a wine‑growing landscape that is becoming increasingly popular worldwide.
The truffle woods
Moving further inland, in the shady woods of the Sangro and the upper Vasto valleys, the soil has an unmistakeable aroma: truffles. Nine varieties of truffle grow in Abruzzo, from the prized white to the summer black. Here, the truffle hunt is still a ritual shared between man and dog, a journey filled with silence and anticipation, culminating in the discovery of an underground treasure.
Autumn of chestnuts and traditional flavours
When the leaves begin to turn yellow, the hills of Abruzzo are filled with the scent of chestnuts. The Roscetta della Valle Roveto and the Marrone della Laga, harvested in the ancient woods, take pride of place at food fairs and markets, when the embers of chestnut roasters warm the village squares.
Coastal treats and traditions
The typical biscuits of the Adriatic coast include "nevole", from Ortona: fragrant, light, thin waffles scented with cooked grape must and rolled into small cones.
After a meal, they are the perfect accompaniment to ratafia, with its notes of black cherry and Montepulciano wine left to macerate in the sun. Ratafia is a dark, aromatic liqueur that encapsulates the essence of an Abruzzo summer.
