A region that survived centuries of unrest under countless regimes vying for power. The regimes, though long gone, have left a mark on the land. Abruzzese cuisine is known for simplistic frugality. Locals are masters of taking something simple and turing it in to a feast. Goat, lamb, vegetables, beans and pastas are flavoured with local saffron, chilli and red garlic. Cripelle (Italian crepes) stuffed with savory filling and oven roasted is a common meal. As is rich fish stews with a kick of chilli.
In contrast to the idea of frugality, Abruzzo is also home to the great feast of Pandara, often consisting of 50 courses. Locals will leisurely dine on specialty courses throughout the whole night in this centuries old tradition.