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Abruzzo
Although Abruzzo is blessed with the
freshest of seafood from the Adriatic, the Abruzzese seem
to prefer the provisions of the mountains further inland. Grilled
sheep and kid, or as ragu combined with maccheroni
alla chitarra, sausages and cheeses all offer hearty, rustic
country food while the southern character of the region is enhanced
by the abundant use of tomatoes, olive oil and dried red peppers,
diavolicchio in local dialect.
The viticultural landscape is an oasis of simplicity compared to some other Italian regions. Montepulciano and Trebbiano d'Abruzzo are the main grapes, producing respectively full-bodied, robust, smooth reds and light and subtle whites. Roses or Carasuolo, mostly made through vinification off the skins, are extremely fresh and fruity and worth seeking out.