CUISINE
Abruzzo's cuisine has a lot of souls, because of the variety of the territory and the cultures present. There is an evolution of the pastoral cuisine, that of farmers and poor shepherds, living on the mountains, made of simple but tasty dishes, ovine meat, soups, cheese and aromatic herbs. On the other hand there is the bourgeois cuisine, able to link simple flavours to more difficult dishes like timballo di scrippelle; mazzarelle; virtù.
Abruzzo is a region rich in mountains, so seafood cuisine is not widespread. Anyway it is important, too, because it is able to link vegetables and fish with simplicity and flavour.
Abruzzo's cuisine finds itself in a continuous evolution, because it tries to become more and more modern, without losing its real identity, the truth of its flavours and its traditions.
