Blog written by Halina Wolnikowski

Halina studied at The American University of Rome in Rome, Italy and has a Bachelors of Science in Travel and Tourism Management and minored in Fine Arts. She has a passion for travel photography, content creation, and authentic travel. She is currently living in central PA and spending the summer of 2026 interning here at Curata Travel.

There are places in Italy that seem untouched by time, where medieval villages nestle in mountain ranges, shepherds still herd their sheep, and life moves at a slow, peaceful pace. Abruzzo is one of these places.

Often overlooked in favor of Rome, the Amalfi Coast, Venice, and Florence, Abruzzo offers a very local and authentic side of Italy. Located in central Italy between the Apennine Mountains and the Adriatic Sea, Abruzzo is home to national parks, dramatic landscapes, charming towns, and some of the most incredible cuisine and wine in Italy. Many people travel to northern Italy for the mountains and southern Italy for the beaches, but not many know that Abruzzo has it all, just 2.5 hours from Rome. It is a place where the mountains meet the sea and lush greenery fills everything in between.

Abruzzo’s history dates back to the Neolithic era, with some artifacts dating as far back as 6,500 BC. Its rich past is still visible today through picturesque castles, medieval villages, and small chapels scattered throughout the region. Traditions and culture have endured for thousands of years, giving Abruzzo a timeless charm. The region is filled with protected natural landscapes, giving it its nickname the “Green Heart of Europe.” Due to its lush landscape, soil, and climate, Abruzzo is recognized for having some of the best dishes in all of Italy

Like other regions in Italy, Abruzzo has its own traditional dishes, many of which have been passed down through generations and preserved as family recipes. Historically, Abruzzo was considered one of the poorer regions of Italy, so much of its cuisine falls under cucina povera, or "peasant food." This style of cooking focuses on hearty, simple meals made with fresh, high-quality ingredients and very little waste. Below are five dishes that are typical of Abruzzo:

Arrosticini

Abruzzo has a long history of sheepherding that is still active today. Farmers herd flocks of sheep twice a year from coastal lowlands up to the mountains. Due to this practice, lamb dishes are very common throughout Abruzzo. One of the most popular being a dish called Arrosticini. These small meat skewers are traditionally made with cubes of lamb, threaded onto long wooden sticks and grilled over an open flame. While lamb remains the classic choice, modern variations include chicken, pork, turkey, and even liver. The small pieces of fat throughout the meat keep the skewers tender, juicy, and full of flavor, often enhanced with simple seasonings like onion, chili pepper, or sage.

Pallotte Cacio e Ova

Pallotte Cacio e Ova, or cheese and egg balls, are a classic example of Abruzzo’s cucina povera tradition. Made from stale bread, leftover cheese, and eggs, the mixture is rolled into balls, fried, and simmered in tomato sauce until soft and full of flavor. Originally created as an affordable alternative to meat, this simple dish transforms humble ingredients into something rich and delicious. Today, it is often served as an antipasto or appetizer while remaining a beloved regional specialty.

Spaghetti alla Chitarra

Spaghetti alla Chitarra is one of Abruzzo’s most famous pasta dishes. It is a traditional recipe from the province of Teramo, and is believed to have originated in the early 1600s or possibly even earlier. Made from just semolina wheat and eggs, the dough is pressed through a special tool called a chitarra, or a "guitar" like tool, which creates its signature shape and rough texture. This texture helps the pasta hold onto sauces, making every bite full of flavor. It is traditionally served with a rich meat ragù made from pork, beef, and lamb, although in Teramo it is often paired with tomato sauce and tiny meatballs known as pallottine. As a classic primo piatto, it is a staple of Abruzzese cuisine.

Parrozzo

Parrozzo is a traditional dessert from Abruzzo that was created in 1920 by Luigi D’Amico, a bakery owner in Pescara. He wanted to recreate the look of rough corn bread made by local farmers, shaping the cake in a similar round form and using eggs to reflect the yellow color of corn. It is finished with a coating of dark chocolate, meant to resemble the bread’s toasted crust. Traditionally served at Christmas, it is now enjoyed year-round. The cake is made with semolina flour, sugar, eggs, ground almonds, almond extract, and citrus zest, then baked in a round mold and covered with melted chocolate once cooled.

Confetti Di Sulmona

Confetti di Sulmona is one of Abruzzo’s most famous traditions and can be found throughout Italy. Unlike the paper confetti thrown at celebrations, these are sugar-coated almonds that are commonly given as gifts at weddings, baptisms, and other special occasions. The tradition dates back to ancient Rome, when almonds coated with sweet ingredients were used to celebrate births and marriages. With the introduction of sugar to Europe during the Renaissance, confetti began to take on the form we know today. Sulmona, a small city in the province of L’Aquila, Abruzzo, became the center of this confectionery tradition and is still considered the birthplace of Italian confetti. Today, Confetti di Sulmona remains a symbol of celebration and craftsmanship, representing one of Abruzzo’s most cherished culinary traditions.

So... are you hungry yet? While these dishes are reason enough to visit, they're only one part of what makes Abruzzo so special. The best way to experience the region is by wandering through its medieval towns, meeting the people who keep these traditions alive, and enjoying these meals where they were first created. If Abruzzo has made its way onto your travel list, our Abruzzo Revealed: Coast, Countryside, & Cuisine tour is the perfect chance to experience it all for yourself. You'll leave with a full stomach, a few new favorite recipes, and a newfound love for one of Italy's most underrated regions. Join us June 21-30, 2027 to experience this for yourself!