Abruzzi is renowned for dried pasta from durum wheat, exemplified by maccheroni alla chitarra (quadrangular strands formed by the strings of what resembles a guitar). In country kitchens, heaps of pasta or polenta were spread on the spianatora, a large board at center table from which each guest helped himself. Abruzzesi are also fond of soups from vegetables and beans or with the crepes called scrippelle in broth.
Lamb and kid are preferred meats, grilled, roasted or braised in ragouts served with pasta or polenta. Pork products include the fine salame called mortadellina from the town of Campotosto, ventricina (peppery sausages usually spread on bread) and salsicce di fegato pazzo ("crazy liver" sausages sweetened with honey and spices). Pecorino and caciocavallo are key cheeses, though local delights are the goat's milk capruzzo, often preserved in olive oil, and scamorza, from cows grazed on high plateaux, tasty fresh or grilled.
Alongside an array of fine pastries, biscuits and cakes, the Abruzzi produces confetti, sugar coated almonds given out at weddings and other celebrations, and torrone, nougat here often coated with chocolate.
The region has only three DOC appellations, so they are easy to remember. The youthful white Trebbiano d'Abruzzo goes well with fish, though in rare cases it can age to mellow grace. Montepulciano d'Abruzzo covers the cherry pink Cerasuolo, a robust rosé, and a full-bodied red wine, which is attractively supple when young, though it can age impressively. The other DOC is Controguerra, which applies to a range of wines. Mountain herbs are used to make liqueurs, the best known of which is Centerbe, drunk as a digestivo.
