As diverse as its landscape, Abruzzo’s culinary scene ranges from bold mountain flavours to the freshness of the sea, and leaves you in awe at every bite. Just like every turn on the ride.
Every plate tells a story: of shepherds guiding their flocks across the Gran Sasso, of fishermen casting their nets into the Adriatic, and of nonnas perfecting recipes passed down through generations.
Every valley, every village has its own recipe, its own rhythm, its own way of preparing even the simplest dish. And as it often happens in Italy, one of the best ways to understand the history and complexity of a region is by tasting it.
Discovering the temples of Abruzzese cuisine is a journey within the journey.
Don’t expect fancy restaurants with bright signs: the most unforgettable meals are often found in small trattorias, hidden osterie, sometimes without even a printed menu. Abruzzo is a place where family-style cooking reaches its peak, and where sitting down to eat often feels like stepping into someone’s home rather than a restaurant.
A Day in Abruzzo, by the Plate
If you only had one day with us in Abruzzo, and for some strange reason we didn’t go cycling, here’s what that day might look like, one plate at a time.
Breakfast
Ferratelle, traditional waffle-shaped cookies made with a special iron. The sweet version is perfect with homemade Montepulciano-grape jam; the salty one goes beautifully with fresh ricotta and a slice of Salame Aquilano.
Simple, local, and perfect with a strong espresso or a morning cappuccino.
Lunch
Start with Pallotte Cacio e Ova, cheese and egg balls, fried and then simmered in tomato sauce.
Then: pasta alla chitarra with lamb ragù, or sagne e ceci — a humble yet hearty pasta-and-chickpea dish, typical of peasant cooking. No day in Abruzzo is complete without arrosticini: skewers of grilled mutton cooked over open coals and eaten by the dozen.
All washed down with a bottle of Montepulciano d’Abruzzo and topped off with a slice of Crostata di Visciole, a tart made with wild sour cherries.
Aperitivo
Time to slow down.
A few fiadoni — small, golden cheese-filled pastries — alongside a tasting of aged pecorino, local salumi, fried anchovies, and olives. Pair it all with a chilled glass of Trebbiano d’Abruzzo, and you’re set.
Dinner
Brodetto Vastese: poetry on a plate for seafood lovers. A rich stew of fresh fish and shellfish cooked in a terracotta pot with tomato and garlic. The best part? When the fish is gone, they’ll toss a portion of spaghetti into the sauce, soaking up every last bit of flavor.
Serve with a bottle of Cerasuolo d’Abruzzo, and finish with a slice of pizza dogge (the festive sponge cake of birthdays and baptisms) and a sip of Genziana, a bitter herbal liqueur that tastes like the mountains.
Probably too much food. And definitely too much wine.
Luckily, our Abruzzo bike tours last longer than a day which means there’s plenty of time to enjoy great rides and savour every plate.
A Hidden Gem for Food Lovers
Just like the region itself, Abruzzo’s cuisine is often overlooked. But every bite tells a story, and every flavor leaves a mark. Rich, bold, and rooted in tradition, it’s a place where food still feels like home.
So come hungry, leave some space in your luggage to bring home a few local delights, and get ready to discover Abruzzo, the Vago Way.
