The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat...

Abruzzo (US: /ɑːˈbruːtsoʊ, əˈ-/, UK: /æˈbrʊtsoʊ/, Italian: [aˈbruttso]; Abruzzese Neapolitan: Abbrùzze [abˈbruttsə], Abbrìzze [abˈbrittsə] or Abbrèzze...

to the United States by Italian immigrants of the early 20th century, especially immigrants from Abruzzo, and is sometimes referred to as "Italian pulled...

the area of Viterbo, the stratto is a handmade pasta, typical of the town of Blera, seasoned with tartufi. In the city of L'Aquila in Abruzzo the strangolapreti...

Italian cuisine is also seasonal with priority placed on the use of fresh produce. Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise...

the prepared topping is marketed as bruschetta. In the Abruzzo region of Italy, a variation of bruschetta made with a salame called ventricina is served...

an Italian red wine made from the Montepulciano wine grape in the Abruzzo region of east-central Italy. It should not be confused with Vino Nobile di...

Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout southern Italy...

decorative and possibly poisonous plant before it was adopted into Italian cuisine. It might have become popular as a food long before the cookbooks attest...

outer shell. In their most classic form of dragée and comfit, Jordan almonds, also known as koufeta, consist of almonds which are sugar panned in various...