La Cucina Abruzzese The Abruzzese cuisine can be defined as a set of different flavors, which is based around some typical main courses. A land of great agricultural and pastoral tradition, Abruzzo offers to those who visit a wide range of fragrances and flavors. Forests, pastures and fertile hills allow the skilful hand of man to create unforgettable food and drink. The Leaders For the macaroni pasta dishes excel on guitar, a mixture of eggs and wheat flour pulled into sheets and cut with the "guitar", a traditional tool consisting of a beech frame with the top wire un'incordatura steel tight and parallel to which the sheets are pressed with a rolling pin: This creates the typical macaroni alla chitarra square profile and excellent with many sauces typical Abruzzi (described below). Even among the first to emerge macaroni and cannelloni all'abruzzese miller, steaks and pasta rolls stuffed with various meats (chicken, veal, pork). For seasoning the sauce is show all'abruzzese,, sausage sauce, duck sauce. Alongside them is "pasta and beans, bean soup with noodles rustic water and flour, served with soupy sauce of fresh tomato, garlic, olive oil and the ubiquitous chili. Among the neighborhood kitchens, the large "dumplings carats" L'Aquila, topped with bacon, eggs and cheese. Teramo emerge from the "scrippelle", "pancakes" atavism of rustic French-served m'busse (wet, ie in broth) or used to build sumptuous puddings, topped with a little sauce, and stuffed with chicken livers, the meatballs butter, boiled eggs and fresh sheep: the virtues of vegetables that old recipe you want the custom consumption in early May. Are worthy crown ravioli filled with ricotta cheese and cinnamon sugar, topped with a thick stew of pork, the "pastuccia" stew polenta with sausages, eggs and pecorino cheese. The Second in main dishes excel upstream lamb, sea fish. The roast lamb, rustic and tasty dish base has savory variations in "kebabs;, thin wooden skewers with chunks of mutton cooked barbecued alive, the lamb cooked, stewed with rich procession of mountain herbs in caldaro of copper shepherds, and finally in 'lamb cheese and egg, a rustic flavor fricassee. In this pastoral beef crown prince remarkable game dishes - wild boar is at home - and farm animals, sometimes rustic, rabbits and chickens in a pan or baked with vegetables vegetables, spices, an exploration into the variety of flavors, sometimes more sophisticated, such as galantine or turkey canzanese Teramo area, cold dishes with gelatin derived from the same foods, tastes very "high", together clean and soft. The fish varied Adriatic found its outcome in the three canonical "soups" base, three variants with epicenters Giulianova, Pescara and Vasto, the wonderful sauce, cooked in a crock with fresh tomatoes and various herbs, rich suggestions and hints marine, with the final rise of hot pepper, emerging here instead of pepper. Another chapter is inevitable that the rustic pizzas from pizza Easter (a cake with cottage cheese and pepper Teramo area) to fiadoni chietino , dough egg / cheese well swollen baked in a thin sheet of dough tied in a handkerchief, the ubiquitous rustic tarts, from its often embellish the sweet pastry, filled with every good things: eggs, sausage, fresh cheeses, cottage cheese, vegetables, herbs and spices with all that have come up with imagination and taste. And what about salami and cheese? as losses spread Teramo sausage scented with nutmeg, the mountain of liver sausages with garlic and peppers, or the admirable High ventricina Vasto, large pieces of fat and lean from the shoulder and ham, pressed and aged with sweet pepper powder and hints of fennel and red pepper, mountain air, dried in the stomach of the pig itself? Or the sheep and mozzarella that dot the valleys and hills, from the famous and Rivisondoli Atri, the myriad, fresh and expertly seasoned, which the enthusiast can draw a map to your personal taste?