Wine and food experiences in Abruzzo

At the table

What Abruzzo eats and drinks

The food and wine pairings our editors chose for Abruzzo, the dishes you are most likely to meet on a tasting or at lunch.

• Arrosticini with unoaked Montepulciano d'AbruzzoSheep skewers over coals want soft tannin and acidity, not oak. Three unwooded Montepulciano bottlings that carry mutton fat and leave the char alone.Read the pairing →
• Maccheroni alla chitarra with ragu and Cerasuolo SuperioreThick chitarra pasta under a long cooked ragu needs a rosato with a red wine frame, and the Cerasuolo Superiore tier is built on exactly that frame.Read the pairing →
• Brodetto alla vastese with Cerasuolo d'AbruzzoVasto's layered fish stew puts oily fish, shellfish and tomato acid in one pot. Cerasuolo has a red's weight and a white's acidity, which is what t...Read the pairing →
• Scapece alla vastese with cask aged CerasuoloRay cured in saffron vinegar strips an ordinary rosato bare. Cerasuolo with cask time and real structure is the only version that holds its shape.Read the pairing →
• Pallotte cacio e ova with Cerasuolo d'AbruzzoFried cheese and egg balls in tomato need acidity rather than tannin. Pasetti names the dish on its own sheet, and two other Cerasuolo bottlings do...Read the pairing →
• Scrippelle 'mbusse with Trebbiano d'AbruzzoCrepes soaked in hen broth with pecorino are all softness and salt. Trebbiano d'Abruzzo supplies the acidity and salinity the dish lacks.Read the pairing →

Cheeses made in Abruzzo

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More in Abruzzo

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