Abruzzo

The region was conquered by the Romans around the year 290BC and lived a relatively prosperous period thanks to its proximity to the empire’s capital. Following the fall of Rome, Abruzzo was ruled by many different civilisations including Lombards, Byzantines and Normans. They all left visible marks in the local culture and in the enchanting hamlets and castles scattered in the region. The area also has a deep connection with the Second World War: the anti-Allies Gustav line ran through Abruzzo and in 1943 the conflict hit the area with the bombing of Pescara and the battle of Ortona, regarded as one of the fiercest campaigns of the war.

With mountains and sea as strategic borders, fishing and farming are Abruzzo’s lifeblood and perfectly explain its varied local cuisine. By the beach seafood dishes like brodetto are prominent while legumes and meat reign in the mountains.  Arrosticini, thin mutton skewers simply salted and flame-grilled, are one the most famous regional dishes. Abruzzo also boasts a long history of pasta-making, a remarkable production of Pecorino cheese and excellent olive oils. When it comes to wine, the red Montepulciano d Abruzzo is the regional flagship but also lesser known whites as Pecorino, Passerina and Trebbiano hold many surprises.