The cuisine of Abruzzo and Molise represents an ancient culinary culture deeply rooted in pastoral and rural traditions. Both regions are characterized by a cooking style "poor" in ingredients but rich in flavor, created by the local people, who with few ingredients could create nutritious and flavorful dishes. The varied geography of these regions — from the Adriatic Sea to the Apennines — further enriches the culinary landscape, creating a taste experience that ranges from fish dishes to mountainous regional dishes.
The Adriatic coast offers a wealth of seafood, while the inland, mountainous areas are rich in ingredients such as lamb, sheep and excellent dairy products. The transhumant pastoral tradition has strongly influenced the cuisine of Abruzzo and Molise, giving rise to dishes with lamb, sheep and aged cheeses. This variety of resources and influences creates dishes that not only satisfy the palate, but also tell the history and culture of these regions.
1. Legend of Ceci
A signature dish of the Abruzzo tradition, sagne e ceci is a filling, rustic starter. Sagne is homemade pasta, cut into irregular strips and without eggs, prepared with chickpeas, tomatoes, garlic and rosemary. This dish expresses the simplicity of peasant food, highlighting the sweet taste of chickpeas and the aroma of rosemary. It is ideal for the colder seasons, as it is warming and nourishing.
2. Arrosticini
Arrosticini are mutton skewers, iconic in Abruzzo, born from pastoral traditions and loved throughout Italy. Made from cubes of mutton, they are grilled over an open fire, often on long, narrow grills called "canaletti." They are served hot with rustic bread and extra virgin olive oil. Simple and tasty, arrosticini represent the hospitality of Abruzzo and tell the story of life as a shepherd.
3. Porchetta
A classic in both regions, especially at village festivals, porchetta is a deboned pig, seasoned with aromatic herbs like fennel, garlic, and rosemary, and slow-cooked for hours until it’s juicy on the inside and crispy on the outside. Porchetta showcases the locals’ skill in meat preparation, a tradition that goes back centuries.
4. Pallotte Cace e Ove
Another iconic dish from Abruzzo is pallotte cace e ove — small balls of cheese and egg, bound with breadcrumbs. They are fried and then cooked in tomato sauce, giving a tender and flavorful result. Pallotte cace e ove is now a prized specialty, served at festive meals.
5. Macaroni with Guitar
Maccheroni alla chitarra is another emblematic pasta dish from Abruzzo. This pasta is made with a special tool, the "chitarra," which gives it a square shape that holds the sauce. Traditionally served with lamb or beef ragù, this dish is perfect for festive occasions. Maccheroni alla chitarra represents the art of making homemade pasta.
6. Cicatelli and Potatoes
In Molise, cicatelli is a traditional pasta, reminiscent of small oblong gnocchi, shaped by pressing the dough with the fingers. Usually prepared with tomato and chili sauce, it is often served with potatoes or seasonal vegetables. This simple dish is a classic in Molisean households.
7. Brodetto di Pesce alla Vastese
On the Abruzzo coast, especially in Vasto, brodetto di pesce is an unmissable specialty. This fish stew is prepared with various types of fresh fish in a sauce of tomatoes, peppers and chilies and is a tribute to Abruzzo's maritime tradition.
Conclusion
The cuisine of Abruzzo and Molise is a journey through ancient traditions and authentic flavors. From mountains to sea, these regions tell stories of life and traditions through dishes that are a true taste experience.
Buon appetito!
Image from Marica Massaro licensed CC-BY-SA-4.0
