Abruzzo and Molise
Our Regional-Inspired Gift Baskets Include ALL of the Following:
- QTY 1 FRAMED Colored Print of the Specific Region’s Crest or Flag
- QTY 2 One (1) LB Bags of All Natural Pasta
- QTY 2 Gourmet Seasoning or Spice Mix
- QTY 2 Regional Hard Candy or Sweet
- QTY 2 Candles or Regional Ornaments
- QTY 1 Re-Usable Wood Basket
- QTY 1 Regionally Personalized Cuisine Card
Pasta, meat and vegetables are central to the cuisine of Abruzzo and Molise. Chili peppers (peperoncini) are typical of Abruzzo, where they are called diavoletti ("little devils") for their spicy heat. Centerbe ("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. Another liqueur is genziana, a soft distillate of gentian roots. Due to the long history of shepherding in Abruzzo and Molise, lamb dishes are common. Lamb is often used with pasta. Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzese cuisine.
The best known dish from Abruzzo is arrosticini, little pieces of castrated lamb on a wooden stick and cooked on coals. The chitarra (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. In the province of Teramo, famous local dishes include the virtù soup (made with any sort of legumes, vegetables and pork meat); the timballo (pasta sheets filled with meat, vegetables or rice); and the mazzarelle (lamb intestines filled with garlic, marjoram, lettuce and spices). The popularity of saffron, grown in the province of L'Aquila, has waned in recent years.Montepulciano d'Abruzzo is an important local red wine. The most famous dish of Molise is cavatelli, a long shaped, handmade maccheroni-type pasta made of flour, semolina and water, often served with meat sauce, broccoli or mushrooms. Pizzelle cookies are a common dessert, especially around Christmas.