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The Abruzzo Region
In the Middle Ages the region began to be called Abruzzo, from the Latin Aprutium. Then the region was divided into two parts: Further Abruzzo and Hither Abruzzo. In 1860, with the Unity of Italy, the region of Molise was added to Abruzzo and they were called Abruzzi and Molise. In 1963 Abruzzo and Molise became separate entities once more.
Though Italians traditionally think of Abruzzo as a remote, mountainous region, its east is made up of vast sandy beaches that stretch along the Adriatic to the north and south of Pescara. To the west are the hills, which rise quickly to become the famous Abruzzo mountains, which contain some of the least visited hill towns in Italy.
Get in
Main entry for international tourists will be Pescara airport.
Abruzzo's little-known capital, L'Aquila, is a beautiful city in an even more picturesque mountain setting, and makes a good base for exploring the region.
Get around
There is a bus system which travels to all major cities ( Pescara, L'Aquila, Chieti) but be warned.These are not always on time and it is advisable for the traveller to ask ahead of time what bus is going where.
Eat
All Italians consider food to be very important, and Abruzzo is no exception. Here are some of the local specialities that you may encounter:
- Spaghetti all'Amatriciana
- Spaghetti alla chitarra (square strands of pasta served with a tomato sauce)
- Fagioli e cotiche di maiale (stewed beans and pork rind)
- Prosciutto di cinghiale (wild boar ham)
- Testicoli di mulo (small round lean pork sausages; not made from testicles, just named after them as they are always sold in pairs)
- Pecorino d'Abruzzo (local sheep's cheese)
- Burrata (a truly rare delicacy - a ball of tangy cheese with a soft buttery center)
- Salame di fegato pazzo (spiced liver salami)
- Salame di fegato dolce (liver salami made with honey)
Drink
- Montepulciano d'Abruzzo (a red wine)
- Rosatello aquilano (a rosé wine)
- Corfinio della Valle Peligna (a light white wine)
- Gran Sasso (one of the bitter digestive liqueurs that Italians are so fond of. Beware, the alcohol content is upwards of 70% proof)
