Abruzzo cooking is Italy’s Queen to Emilia Romagna’s more famous King of Italian Food.
A healthier more piquant cookery tradition Abruzzo cuisine credits include the shepherd inventions of bruschetta, arrosticini & pecorino cheese & the finest dried pasta in the pasta capital of Italy, Fara San Martino .
Through the love and attention of many small wine growers like Emidio Pepe or cooperatives like Cantina Tollo the region’s wines have come in from the cold & the tag of ‘pizza wine’, winning 15% of all world wine awards in 2011.
Abruzzo’s dop wines, Mountepulciano d’Abruzzo, Trebbiano, Cerasuolo or Pecorino.
