A little more detail about the ingredients used in each of Abruzzo’s provincial cuisines
The first olive oil press of the year is here, offering a wonderful chance to taste Abruzzo’s freshest, most vibrant flavours. And to celebrate, we’ve got an exclusive Life in Abruzzo discount just for our U.S. readers!
Discover how Pecorino from Abruzzo is eaten at the table, not grated—flavoured by wild herbs, migrant shepherds, and centuries of tradition.
Teaching a group of Slow Food Abruzzo Erasmus + students English was a fascinating experience and a privilege in those hazy February days when you are on a countdown to Spring, eager to catch the first viola and daisy peeping out of the grass
A captivating tale of Le Virtù’s journey to Villavallelongo, where a 40-dish Panarda feast revealed the deep bonds of community, tradition, and generosity.
