Cuisine of Abruzzo

Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine.

: salume) is an Italian term describing the preparation of cured meat products made predominantly from pork.

Ventricina from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.

Mozzarella (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and Molise.

Abruzzo's sweets are well-known: The region's principal fruits are: The use of oil in regional mountain and sea dishes is important; among the most common oil products we find the Aprutino Pescarese, the Pretuziano delle Colline Teramane, l'Olio extra vergine di oliva delle Valli Aquilane and Colline Teatine.