Typical food products of the Abruzzo Region

Cheese

Wine

Extra Virgin Olive Oil

Honey

Legumes

Emmer (farro)

Truffle

Saffron

CHEESE

Archaeological finds have provided us with evidence that cheese began to be produced in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up coagulating, even more so if it is heated. Cheese can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo.

The first step in cheese-making is to coagulate the milk solids into a curd. This can be done either by acid or rennet coagulation. Acid coagulation is caused by adding an acid substance (lemon juice, vinegar) or by adding a bacterial culture that turns the lactose into lactic acid. Renneting consists in adding the rennet to the heated milk.

Cheese – fresh or aged - is a nutritious food containing fat, proteins, vitamins, and mineral salts.

Abruzzo has an ancient tradition in cheese-making and especially in making the well known "pecorino", a cheese obtained from sheep’s milk. The mountains and their rich pastures have constituted one of Abruzzo’s richest natural resources for thousands of years. Shepherds and cheese-makers today collaborate in the effort to maintain traditional methods for the production of sheep cheeses. In fact, there is little room for modern technologies in this field.

In the town of Pescocostanzo, the traditional "collective salting" of this cheese still takes place. Master cheese-makers gather together when the cheese has to be salted. They press it into decorated stone chissets or moulds. This event is considered a social liturgy by the local population, which never fails to attend and to actively participate in the "ritual".

The Abruzzese sheep cheeses fully express the aromas and flavours of the intact mountain pastures in which the herds graze. Therefore, their milk provides an excellent raw material for the production of a delicious cheese, which, when appropriately aged acquires a tangy flavor. Sheep raising has strongly characterised the economy of the Abruzzo for many years: this region is in fact known as the land of shepherds and sheep trails (tratturi), the pathways of the so called "transumanza". Five types of sheep cheese fermentation are proof of the prestigious heritage that has been established in the sector of dairy products in Abruzzo.

Abruzzese sheep cheese is softer than the Roman or Sardinian version of pecorino cheese. This is because this type of cheese is cooked for a longer time but at lower temperatures compared to the other two.

There are also some new versions of pecorino such as the chunks of cheese soaked in extra virgin olive oil, and the herbed pecorino, made by adding herbs and/or red pepper to the cheese.

Other types of sheep, cow and goat cheeses are also highly appreciated by local consumers and not only: caciofiore aquilano, cacioricotta, caciocavallo, caciotta, and fresh, slightly dried, and smoked scamorza.

In Abruzzo there are many important towns, famous for their cheese-making tradition, especially sheep cheese. The following are also the best places to find, taste and buy the most typical Abruzzese cheeses: Castel del Monte, Rivisondoli, Pescocostanzo, Pizzoli, Scanno, Anversa degli Abruzzi, Campostosto, Cortino, Padula, Caramanico, Pescasseroli, Rocca di Mezzo.

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WINES

Abruzzo’s winemaking tradition began during Roman times. During the 1st Century b.C. early "wine experts" like Marco Valerio Marziale, and Ovidio showed appreciation for the wines of the "Valle Peligna". Besides cultivation of the vine and winemaking tradition, historical documents from the XVI and XVII centuries describe the florid wine trade which take place in Abruzzo, when many ships left the port of Ortona and Vasto full of excellent wine destined to the Northern Italian and Balkan markets. The most remarkable expansion of this commercial tradition began around the time of the Unification of Italy, reaching its peak in the late 1920’s, and it has been handed down from generation to generation to our days.

The most widely produced varieties of grapes grown in Abruzzo are the Montepulciano, Red Sangiovese, Trebbiano, Malvasia, and White Cococciola. In recent years, other precious varieties, such as Chardonnay, Pinot, Sauvignon and Cabernet, have become increasingly cultivated, but on relatively small areas of farmland. Grape production in Abruzzo is currently at about 500,000 tons per year, which yields an average of 3.8 million hectolitres of wine.

50,000 wine producers, 13,000 of which are specialised, have put Abruzzo on the map as one of the most important wine producing regions.

Abruzzo is the fifth wine producing region in terms of quantity, after Sicily, Apulia, Veneto, and Emilia Romagna.

Approximately 600,000 hectolitres per year, equal to 16% of the regional total and 6% of the national, have earned the DOC quality label.

A considerable number of vintners are more and more sensitive to environmental issues and aware that one of the prerequisites of a high quality wine is to assure consumers that there are no chemicals residues in their products.

The most prestigious Abruzzese wines are the three DOC labels: Red and Cerasuolo, Montepulciano d’Abruzzo, Trebbiano d’Abruzzo, and Controguerra.

Montepulciano d'Abruzzo doc and Cerasuolo doc

The Montepulciano d’Abruzzo vine has been known and grown in Abruzzo for more than 2000 years. A recent analysis - besides some historical documents left by Ovid and Cato – prove that the famous vine which was for many years identified with the Tuscan Montepulciano, is in reality from Abruzzo.

The most important red wine is made almost exclusively (at least 90%) with the Montepulciano d’Abruzzo grape and no more than 10% of Sangiovese grape. An increasing quantity of this wine is nowadays destined to exportation, being highly appreciated in the northern European and American markets. Its quality has tremendously improved over the past five years, to the point that the Montepulciano d’Abruzzo wine has won some of the most prestigious national and international wine tasting events and awards.

It is an intensely ruby coloured wine, with a slightly purplish hue, and a tendency to take on shades of orange when aged. The alcohol content is generally at least 11,5% by volume.

It has a pleasantly delicate bouquet, which is distinguished by a well balanced combination of raspberry, cherry, violet and liquorice. The prince of Abruzzese wines, Montepulciano d’Abruzzo has a soft taste, never exceeding in acidity, and a dry, savoury tannic flavour. Harmonious and surprising at the same time, this wine generally adapts very well to the ageing process. When aged for two years in barrels it may well earn the qualification of "reserve". The concentrations of some micronutrients – phenolic substances expressed in the skin of the red grape – and their antioxidant activity, besides protecting the wine during the ageing process, also provide the "added value" of protecting the human cardiovascular system, thus helping prevent cardiovascular disease. Recent studies on wine and health carried out by international research groups and published in prestigious scientific journals, have demonstrated the beneficial effects of moderate consumption of red wine, with its minor phenolic components, for human health.

This is an ancient wine with a glorious history. Until recently, it was not well known, but it has finally has won its place among the most refined wines in the world. Its surprising combination of aromas and flavours have yet to be fully explored, and will surely become increasingly popular. This wine is excellent for accompanying strong flavoured cheeses like pecorino, meat dishes, and game.

Montepulciano d'Abruzzo Cerasuolo doc

Cerasuolo is a variation of the red Montepulciano d’Abruzzo. As a matter of fact this wine is obtained from the red Montepulcinao grapes pressed with the skins for a limited period of time. This procedure yields a wine which takes on a cherry red colour, from which it gets its special name "Cerasuolo". It has an intense, fruity bouquet with a gentle, dry, harmonic flavour characterised by an almondy aftertaste. Cerasuolo is indeed a fresh, light wine, particularly appropriate to satisfy the demand of the international market, and especially loved by younger generations and women. This wine is excellent in combination with the savoury regional cheeses, with delicate legumes or soups, as well as some of the typical Abruzzese seafood dishes.

Trebbiano d’Abruzzo doc

Trebbiano d’Abruzzo is obtained by mixing Trebbiano d’Abruzzo or Toscano with other white grapes such as the Cococciola, Passerina, and Malvasia.

Many producers are improving Trebbiano’s potential by storing the wine in small oak barrels, "barriques", which give it a more complex and full-bodied bouquet. It is a velvety, dry white wine, finely scented, with a light yellow colour. Its quality can still be improved significantly, although recently, some of the most important wine magazines, have listed an Abruzzese Trebbiano among the top ten white wines in the world. The alcohol content is generally at least 11.5% by volume. It expresses its best qualities when served cold with seafood.

Controguerra doc

The Controguerra is the most recent Abruzzes DOC label, awarded in 1996. It includes several types of excellent wines made with Montepulciano (60%), Merlot and/or Cabernet Sauvignon (15%) and other red grapes. It has an intense ruby red colour, a dry and slightly tannic flavour. Red Controguerra wines are perfectly matched with the traditional Abruzzese dishes.

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EXTRA VIRGIN OLIVE OIL

Production of a very high quality extra virgin olive oil also places Abruzzo among the most important Italian olive-producing regions. Besides sharing the same sunny hillsides, from the foothills of the Gran Sasso and Majella mountains to the Adriatic coast, olive groves and vineyards share the same cultural, social and historical roots, not to mention their importance as one of the most important economic resources.

The olive tree is the personification of the Mediterranean. It is an expression of its nature, its climate and of the myths and legends that narrate the history of this land, extra virgin olive oil has been the main source of fat in the diet of local populations for thousands of years.

Every year, approximately 260,000 tons of extra virgin olive oil are processed in Abruzzo, thus making it the fifth most important region in Italy for production. Through the ages, farmers have developed innovative systems for the cultivation of different varieties of olives, adapting them to the local climatic conditions, which have always been particularly favourable.

An increasing number of olive producers have successfully associated tradition and experience with technical expertise for organic farming.

These products have also earned the European Community label of guarantee "DOP" (Denomination of Protected Origin). Three main DOPs differentiate the extra virgin olive oil production in Abruzzo.

DOP "Aprutino-Pescarese". It is mainly obtained by the Dritta "cultivar", or variety of olive tree originating in the Vestino area, and particular in the areas surrounding the towns of Pianella, Moscufo and Loreto Aprutino (Province of Pescara). This variety is becoming increasingly popular all over the Region due to its good and steady production. The olives ripen rather early and yield is high. This olive oil is best served with bruschette (toasted Italian bread topped with a variety of vegetables, seafood, or cold cuts) and barbecued meats. Dritta olives are milled with other varieties like Leccino, Toccolana, Castiglionese, Carpinetana. Toccolana, in particular, is grown in the area surrounding Tocco da Casauria (Pescara), where truffles found naturally in the terrain and the particular climate of the area favour the high yield of a particularly savoury extra virgin olive oil.

The olive oils thus obtained has fine organoleptic characteristics and a delicate fruity flavour. Its acidity is lower than 0,6% and the minimum Panel-test score is 6,5.

DOP "Colline Teatine". The extra virgin olive oil "Colline teatine" is produced in the Province of Chieti. The "Gentile di Chieti" variety is the most appreciated in this area for its yield, its rustic quality and its resistance to cold weather. It produces a velvety oil, often milled together with Leccino olives, making it a delicacy which enhances the flavours of simple dishes. Other varieties are Moraiolo and Nebbio di Chieti, and Intosso. The latter is another typical variety largely found in the Frentana area. The Gentile di Chieti DOC produces extra virgin olive oils with excellent organoleptic qualities and a decisive fruity flavour and a greenish hue. Its acidity is lower than 0,6%; the minimum Panel-test score is 6,5.

DOP "Colline Teramane o Pretuziano". This label is attributed to the extra virgin olive oils produced in the province of Teramo and obtained from the following varieties of olive trees: Leccino, Frantoio and Dritta (up to a maximum 75%) and the endogenous Castiglionese and Tortiglione (for a minumum of 25%). These can be considered more "aggressive" oils, particularly rich in poly-phenolic compounds.

Their characteristics are: a fragrant aroma and a flavour which can be slightly bitter and spicy-hot, with a greenish hue. The chemical profile shows a maximum acidity of 5% and a rather high percentage of oleic acid which may reach 70%.

Mediterranean Diet and Health: the role of extra virgin olive oil.

Olive oil is not only appreciated for its gastronomic merits. Since ancient times it has also been acknowledged to have nutritional and healing properties. What was once considered a wives' tale has in recent years been confirmed by science, through the findings of numerous collaborative epidemiological, clinical and experimental research projects conducted all over the world. As it has occurred for many other examples of folk wisdom, the findings of these studies tell us that there is a basis of truth. In this case it means that olive oil has been proven effective in protecting human health.

Mediterranean Diet and Health

A lot has been said in the past few years about the Mediterranean diet, the health benefits provided by olive oil, and about the role it plays as one of the "basic ingredients" of the nutritional model endogenous to our geographical area. About 40 years ago, Ancel Keys, an American researcher, first hypothesized the existence of an association between a lower incidence of cardiovascular disease, lower mortality due to these diseases, and the eating habits of the populations living in the countries surrounding the Mediterranean Basin, as compared to the Americans. Therefore, paradoxically, and quite by chance, the first person to "discover" and talk about the Mediterranean Diet just happened to be an American.

What benefits does Olive Oil provide?

The Mediterranean Diet is characterised by the use of olive oil in cooking, and a moderate consumption of wine, which provides special protection against several risk factors which predispose the human body to the insurgence of these diseases. There are also studies presently under way which are producing significant, although preliminary data, on how the Mediterranean diet, and in particular, olive oil, may contribute to the prevention of several tumours of the female reproductive system, such as breast cancer, as well as cellular ageing, which is implicated in neuro-degenerative diseases and other diseases of the nervous system.

Olive oil is so good and beneficial for several specific reasons: first of all, because it contains high levels of oleic acid, a mono-unsaturated fat which helps keep total cholesterol low by reducing the "bad" cholesterol. The latter causes the hardening of the vascular wall, which triggers in turn the arteriosclerotic process. At the same time, oleic acid maintains the levels of "good" cholesterol which sweeps away harmful particles from the vascular wall, thus preventing that process. These mechanisms of action of oleic acid have been under study for years, and can be considered sufficiently established. However, many more studies are needed to understand the effects of other minor components of Extra Virgin Olive Oil, such as polyphenols and Vitamin E, which have antioxidant properties.

As scientific research is advancing continuously, it is necessary to re-examine the medical and nutritional value of olive oil in the light of the latest knowledge. It has been observed, for instance that edible fats can cause peroxidative processes which may be detrimental to health. Consequently they need to be protected by antioxidants. In this respect, olive oil is privileged because its fatty acid composition and distinctive antioxidant content render it particularly resistant to oxidative deterioration, and this biological balance lends it a top ranking amongst edible fats and oils.

The concentration of phenols in olive oils is the result of a complex interaction between several factors, including variety, degree of ripening and climate It usually decreases with over-ripening of olives, although there are some exceptions to this rule. For instance, olives grown in warmer climates, despite a more rapid ripening, yield oils that are richer in phenols.

The production process also has an influence on the concentration of phenols in oil. For example, oils obtained by centrifugation have a lower phenol content, possibly because this process uses large quantities of warm water which rinse out a considerable amount of phenols which are removed through the waste water.

Phenols also contribute to the organoleptic qualities of the oil itself, and render them highly stable, whereas other types of edible seed oils, lose most of their minor compounds during the refining process, therefore, they are less stable and lose their flavour.

A very important phenolic compound, hydroxytyrosol, is closely related with the stability of olive oil, and has been proven to have a high antioxidant capacity, free radical scavenging activity, besides playing a role in other biological activities, such as platelet function.

At Consorzio Mario Negri Sud, a Biomedical and Pharmacological research institute operating in Abruzzo, close attention has always been paid to the topic of nutrition and the prevention of cardiovascular disease. The results of these studies have shown us that as a population, the Abruzzesi seem to be much more protected against the diseases we have been talking about, as compared to other Italian populations, probably because they are more "faithful" to the Mediterranean eating habits, and are still resisting the temptation to adopt the more Anglo-Saxon nutritional model.

Epidemiological Research

A group of researchers of the Laboratory of Epidemiology at Mario Negri Sud conducted a study in collaboration with the University of Chieti and regional hospitals on the eating habits of the Abruzzese population with respect to the frequency of acute heart attack, unstable angina and stroke. Over 2,000 people were involved in the study which demonstrated that people who are still faithful to the traditional "Mediterranean" dietary habits have a 23 to 50% lower risk of developing heart disease.

Another epidemiological study was carried out on about 12,000 patients from all over Italy to try to understand how a nutritional regime containing Vitamin E can help prevent a second heart attack in patients surviving a first miocardial infarction. A model of good health promoted by encouraging good eating habits, exercise, weight control, and keeping cholesterol levels low may be as effective (but surely more pleasurable) as taking drugs.

The interest generated during our studies regarding nutrition and the health of the population of the Abruzzo Region has triggered the development of the cultural context in which research activities interacts with the local territory. As a result, a series of initiatives has been undertaken in collaboration with the national producer's associations, the Regional Government, ARSSA, and the Province of Chieti. These initiatives have stimulated us to "go back to the labs" to verify and build on our epidemiological observations by combining them with analytical and pharmacological studies. The final objective is to create innovative activities for the dissemination of scientific information. On the International level, the aim of a project carried out in collaboration with the International Olive Oil Council based in Madrid, was to investigate the polyphenol content in different virgin olive oils, their bio-availability, and their effects on several common biological processes which may be relevant to the development of atherosclerosis, thrombosis and neuro-degenerative diseases. The favourable response of international organizations has thus provided another opportunity to promote the beneficial role of the Mediterranean diet and one of its main components, extra virgin olive oil, by fostering an active exchange of ideas and initiatives with the Abruzzese territory.

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The Honey

Acacia, Sainfoin, sunflower and then chestnut tree, thyme,yellow melilot, mint, the list might go on. We don’t want to deal with Botany but with the food of Gods: HONEY

Each plant produces a particular nectar which has its own smell and flavour. So each valley or hill or highland of our Abruzzo, according to the different floristic associations and different periods of the year, produces a different kind of honey.

By means of complex transformation from the nectar “stolen from the flowers” by the bees we obtain the final product: Honey. From the initial composition of the nectar, represented by water, sugars, small quantities of organic acid, mineral salts, enzymes, aromatic substances, we obtain a product which is completely different, with important chemical and biochemical transformations due to the interaction with the biological and metabolic activity of the bees. So we obtain a decrease of the quantity of water which determines the capacity of preservation of the product, the enrichment in enzymatic compounds and transformation of complex sugars, like saccharose, into simple sugars such as glucose and fructose.

The presence of all these biologically active compounds makes the honey a real nourishment and not only a simple sweetening.

He who has had the fortune to approach the bees, even if together with a clever beekeeper

Has probably remained fascinated by the perfect social organization, by their language, by their proverbial laboriousness, by their devotion in searching the richest and most sweet-smelling flowers and nectars transformed into honey.

The Abruzzese bee-keepers also are laborious and boast a great tradition in the apiarian breeding and in the technique of extraction of the honey and other products derivated from the apiarian activity. In addition to the honey the Abruzzese bee-keepers produce pollen, royal jelly, honey with nuts and honey with dry fruit.

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LEGUMES

With the renewed popularity of the most traditional abruzzese recipes rooted in the farming community, chefs and gourmets have re-discovered the importance of foods like legumes and emmer. These simple but healthy foods, once considered the "meat of the poor" because of their high levels of protein, carbohydrates, fibre, vitamins and minerals, have very low production costs. Furthermore, they are truly natural because these crops do not require chemical or organic fertilization.

Abruzzo has a lot to offer in terms of these natural products which have earned the definition "typical"-that is, grown in limited quantities, mainly in the mountain communities and deeply rooted in the traditions of the inhabitants. These characteristics offer a guarantee of exceptional quality of products like chick peas and cicerchie, beans, peas, fava beans. In particular, the lentil beans grown in Santo Stefano di Sessanio (L’Aquila), are considered the most prized because of their thin, reddish skin which does not require soaking, and because of their size: they are very small but full of flavour and rich in iron. They grow at 1200 meters above sea-level and are considered to conceal "the ancient wisdom of the Mediterranean populations" in their tiny seeds.

Lentils are delicious in soups or simply boiled and garnished with garlic, laurel, olive oil, salt and hot pepper, and are considered a tasty and nutritious dish, to be served with crostini or toasted bruschetta rubbed with garlic. They can also be served with slices of bread dipped in batter and quickly fried in hot oil.

Lentils, chick peas, beans, favas and emmer are among the basic ingredients of the famous Abruzzese minestrone called "le virtù", a unique dish, rich in folklore and tradition. This dish originated in the province of Teramo, in the area between the Fino and Tronto rivers around the beginning of the 1800’s. It was considered the most important dish to be served on May 1st, after the womenfolk cleaned out their pantries on April 30th, considered the official date marking the end of the poor, rigid winter and the beginning of the more generous spring. Consequentially, the ingredients used in this dish are both dehydrated and fresh. There are usually seven ingredients as a reminder of the traditional Christmas Eve dinner, composed of seven courses, or in homage to the equally traditional meal served during the wheat harvest. Among the dry legumes you will find borlotti beans, chick peas and lentils (which both have to be soaked the night before and boiled separately); among the fresh legumes, peas and fava beans (two handfuls each). Add small quantities of the following fresh vegetables: zucchini, carrots, potatoes, artichokes and chard, endive, escarole, lettuce, cabbage, chickory, spinach and fennel. Among the spices and aromas, you have: garlic, onion, marjoram, sage, thyme, celery, parsley, cloves, black or hot red pepper. Other ingredients: olive oil (one and a half glasses), butter (50g), prosciutto (250g), pork rinds, ground beef (250g), lard (100g), cut durum wheat pasta (250g), fresh pasta with 4 eggs (400g), a few tortellini, a few ravioli, and finally, tomato sauce (500g).

Another hearty dish from the traditional kitchen of abruzzo is chick pea and chestnut soup, which in the province of L’Aquila is considered one of the foods comprised in the ritualistic Christmas Eve dinner. But the origin of this dish has its roots in a much older period, as revealed in a document on the meals prepared at the royal court of D’Angiò in Naples. This soup requires ingredients from the mountainous area around L’Aquila: Chick peas from Navelli (soaked for one night and boiled), and Marroni type chestnuts (roasted, peeled and chopped). Prepare a tomato sauce with oil, salt, garlic and rosemary; cook the chick peas and chestnuts, then mix them in the tomato sauce, bring to a boil for a few minutes and serve.

Country cooking has always found ways to include fresh vegetables in the delicious dishes. This is because they are healthy and inexpensive, as affirmed by nutritionists and health specialists who fervidly support the Mediterranean diet. Among the most requested leafy vegetables to be found in Abruzzo, there are the orapi, or mountain spinach, which can be picked in the summer months only on the plateaus of the Parco Nazionale d’Abruzzo, on the Gran Sasso and on the Maiella, near the pastures where the cattle roam free. This is where food lovers can find restaurants and agri-tourisms where meals based on orapi are served.

Orapi and other leafy vegetables are usually boiled in a small amount of water and then cooked for a few minutes in a pan with a little garlic and hot pepper have been cooked in olive oil, or more simply, stewed in a pot and covered with a lid.

One of the tastiest combinations of vegetables with pasta are gnocchetti and orapi: You mix and knead water and flour to make small gnocchetti, boil and drain them, and mix them with the greens prepared as above.

The pasta can also be prepared with orapi cooked in fresh tomato sauce or you can prepare orapi and fried bacon bits. Tender leaves of orapi make an excellent, nutritious salad, dressed with extra virgin olive oil, white vinegar and salt.

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EMMER

If you want good health, it’s a good idea to eat emmer regularly. Emmer is grown nationally, and was considered "golden food" by the ancient Romans and even before them, by the Egyptians and the Etruscans. It is the most ancient cereal known by man, but unfortunately it fell into oblivion in modern times with the use of chemicals in agriculture. It owes it’s new-found fame to modern nutritional science, which has recognized and definitively ratified its nutritional value and superiority over the refined durum and soft wheat utilized by the food industry.

Emmer is in fact, the most complete cereal in the Mediterranean diet, due to its high vegetable protein content (B1, B2, D, E, K, in particular PP, and pro-vitamin A), fibre and minerals (calcium and iron). This cereal alone – although it is even more nutritious if mixed with legumes, rich in essential amino-acids like lysine – fulfils the daily requirement for these minerals. Furthermore, its low fat and calorie content makes it a perfect food for low cal diets.

Through the centuries, many references have been made to emmer in literature. Magone, Catone, Varrone, Columella, Cornelius, Pliny the Old, and last but not least the poet Ovid (from Sulmona) wrote about the grandfather of wheat.

The Romans knew well the nutritional virtues of Emmer, and modern nutritional science has discovered that it is rich in magnesium, a mineral which is important for muscle tone and to break down intra-cellular fat. Emmer is cultivated organically and can be used in many different dishes and in different forms: emmer flour for polenta, pasta, bread and pastries, or in easy to cook semi-refined grains to be used in preparing delicious minestrone and soups.

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TRUFFLES

Abruzzo is a choice terrain for wild truffles. This sought- after food is found throughout the territory, from the woods in the province of L’Aquila and Teramo to the pine woods along the coast, with an exceptional variety of species, typical to each zone, which makes gourmets very happy.

Abruzzese truffles are characterized by an intense odour and flavour, which have earned them the highest honours in the Italian market. Special mention goes to the tuber magnatum pico, or white truffle, surely the most famous and sought-after by demanding connoisseurs.

A large portion of the total regional output is represented by the precious black truffle, with its characteristic flavour, known also as the "black diamond" of Italian cooking. Another important variety is the summer truffle or "scorzone", with its more delicate flavour. The tartufo bianchetto is typical of the coastal areas. It goes without saying that the value of the precious underground mushroom varies on the basis of its size and shape and when it is picked.

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SAFFRON

Saffron, considered the "plant of peace" because of its historical and symbolic value, is grown in the province of L’Aquila, in the Navelli plateau, the only area in all of Italy where it grows healthy and pure. It’s origins go back to the Middle East. This plant, with its precious purple flowers, was brought to Italy by a Domenican friar, Domenico Santucci of Navelli. This bulbous plant, the Crocus Sativus, famous for the unique spice derived from it, took root right in Abruzzo.

Saffron from the Navelli plateau is famous for its high quality, a characteristic which has facilitated its rise from a local crop to the international market. These flowers are still planted by hand, and the harvest, carried out during its brief blooming period, is done by hand early in the morning, before the flowers bloom completely.

To yield a kilogram of saffron pistils, you need about 200,000 flowers, but you only require a few grams of it to give your dishes a dash of colour and flavour. It is especially indicated for seafood dishes like paella and the famous risotto alla Milanese, it can be used to prepare cocktails and perfumes, as well as dyes.

This spice has a tonic, regenerating, anti-inflammatory, digestive and stimulating effect on the human organism, therefore it is highly recommended as part of a balanced diet.

Saffron is available in powder form in pre-dosed packages or in jars containing whole pistils. The first rule for consumers is to watch out for imitations by checking the place of origin as a guarantee of top quality saffron.

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CHEESE
Archaeological finds have provided us with evidence that cheese began to be produced in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up coagulating, even more so if it is heated. Cheese can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo. The first step in cheese-making is to coagulate the milk solids into a curd. This can be done either by acid or rennet coagulation. Acid coagulation is caused by adding an acid substance (lemon juice, vinegar) or by adding a bacterial culture that turns the lactose into lactic acid. Renneting consists in adding the rennet to the heated milk. Cheese – fresh or aged - is a nutritious food containing fat, proteins, vitamins, and mineral salts. Abruzzo has an ancient tradition in cheese-making and especially in making the well known "pecorino", a cheese obtained from sheep’s milk. The mountains and their rich pastures have constituted one of Abruzzo’s richest natural resources for thousands of years. Shepherds and cheese-makers today collaborate in the effort to maintain traditional methods for the production of sheep cheeses. In fact, there is little room for modern technologies in this field. In the town of Pescocostanzo, the traditional "collective salting" of this cheese still takes place. Master cheese-makers gather together when the cheese has to be salted. They press it into decorated stone chissets or moulds. This event is considered a social liturgy by the local population, which never fails to attend and to actively participate in the "ritual". The Abruzzese sheep cheeses fully express the aromas and flavours of the intact mountain pastures in which the herds graze. Therefore, their milk provides an excellent raw material for the production of a delicious cheese, which, when appropriately aged acquires a tangy flavor. Sheep raising has strongly characterised the economy of the Abruzzo for many years: this region is in fact known as the land of shepherds and sheep trails (tratturi), the pathways of the so called "transumanza". Five types of sheep cheese fermentation are proof of the prestigious heritage that has been established in the sector of dairy products in Abruzzo. Abruzzese sheep cheese is softer than the Roman or Sardinian version of pecorino cheese. This is because this type of cheese is cooked for a longer time but at lower temperatures compared to the other two. There are also some new versions of pecorino such as the chunks of cheese soaked in extra virgin olive oil, and the herbed pecorino, made by adding herbs and/or red pepper to the cheese. Other types of sheep, cow and goat cheeses are also highly appreciated by local consumers and not only: caciofiore aquilano, cacioricotta, caciocavallo, caciotta, and fresh, slightly dried, and smoked scamorza. In Abruzzo there are many important towns, famous for their cheese-making tradition, especially sheep cheese. The following are also the best places to find, taste and buy the most typical Abruzzese cheeses: Castel del Monte, Rivisondoli, Pescocostanzo, Pizzoli, Scanno, Anversa degli Abruzzi, Campostosto, Cortino, Padula, Caramanico, Pescasseroli, Rocca di Mezzo.

EXTRA VIRGIN OLIVE OIL
Production of a very high quality extra virgin olive oil also places Abruzzo among the most important Italian olive-producing regions. Besides sharing the same sunny hillsides, from the foothills of the Gran Sasso and Majella mountains to the Adriatic coast, olive groves and vineyards share the same cultural, social and historical roots, not to mention their importance as one of the most important economic resources. The olive tree is the personification of the Mediterranean. It is an expression of its nature, its climate and of the myths and legends that narrate the history of this land, extra virgin olive oil has been the main source of fat in the diet of local populations for thousands of years. Every year, approximately 260,000 tons of extra virgin olive oil are processed in Abruzzo, thus making it the fifth most important region in Italy for production. Through the ages, farmers have developed innovative systems for the cultivation of different varieties of olives, adapting them to the local climatic conditions, which have always been particularly favourable. An increasing number of olive producers have successfully associated tradition and experience with technical expertise for organic farming. These products have also earned the European Community label of guarantee "DOP" (Denomination of Protected Origin). Three main DOPs differentiate the extra virgin olive oil production in Abruzzo. DOP "Aprutino-Pescarese". It is mainly obtained by the Dritta "cultivar", or variety of olive tree originating in the Vestino area, and particular in the areas surrounding the towns of Pianella, Moscufo and Loreto Aprutino (Province of Pescara). This variety is becoming increasingly popular all over the Region due to its good and steady production. The olives ripen rather early and yield is high. This olive oil is best served with bruschette (toasted Italian bread topped with a variety of vegetables, seafood, or cold cuts) and barbecued meats. Dritta olives are milled with other varieties like Leccino, Toccolana, Castiglionese, Carpinetana. Toccolana, in particular, is grown in the area surrounding Tocco da Casauria (Pescara), where truffles found naturally in the terrain and the particular climate of the area favour the high yield of a particularly savoury extra virgin olive oil. The olive oils thus obtained has fine organoleptic characteristics and a delicate fruity flavour. Its acidity is lower than 0,6% and the minimum Panel-test score is 6,5. DOP "Colline Teatine". The extra virgin olive oil "Colline teatine" is produced in the Province of Chieti. The "Gentile di Chieti" variety is the most appreciated in this area for its yield, its rustic quality and its resistance to cold weather. It produces a velvety oil, often milled together with Leccino olives, making it a delicacy which enhances the flavours of simple dishes. Other varieties are Moraiolo and Nebbio di Chieti, and Intosso. The latter is another typical variety largely found in the Frentana area. The Gentile di Chieti DOC produces extra virgin olive oils with excellent organoleptic qualities and a decisive fruity flavour and a greenish hue. Its acidity is lower than 0,6%; the minimum Panel-test score is 6,5. DOP "Colline Teramane o Pretuziano". This label is attributed to the extra virgin olive oils produced in the province of Teramo and obtained from the following varieties of olive trees: Leccino, Frantoio and Dritta (up to a maximum 75%) and the endogenous Castiglionese and Tortiglione (for a minumum of 25%). These can be considered more "aggressive" oils, particularly rich in poly-phenolic compounds. Their characteristics are: a fragrant aroma and a flavour which can be slightly bitter and spicy-hot, with a greenish hue. The chemical profile shows a maximum acidity of 5% and a rather high percentage of oleic acid which may reach 70%. Mediterranean Diet and Health: the role of extra virgin olive oil. Olive oil is not only appreciated for its gastronomic merits. Since ancient times it has also been acknowledged to have nutritional and healing properties. What was once considered a wives' tale has in recent years been confirmed by science, through the findings of numerous collaborative epidemiological, clinical and experimental research projects conducted all over the world. As it has occurred for many other examples of folk wisdom, the findings of these studies tell us that there is a basis of truth. In this case it means that olive oil has been proven effective in protecting human health. Mediterranean Diet and Health A lot has been said in the past few years about the Mediterranean diet, the health benefits provided by olive oil, and about the role it plays as one of the "basic ingredients" of the nutritional model endogenous to our geographical area. About 40 years ago, Ancel Keys, an American researcher, first hypothesized the existence of an association between a lower incidence of cardiovascular disease, lower mortality due to these diseases, and the eating habits of the populations living in the countries surrounding the Mediterranean Basin, as compared to the Americans. Therefore, paradoxically, and quite by chance, the first person to "discover" and talk about the Mediterranean Diet just happened to be an American. What benefits does Olive Oil provide? The Mediterranean Diet is characterised by the use of olive oil in cooking, and a moderate consumption of wine, which provides special protection against several risk factors which predispose the human body to the insurgence of these diseases. There are also studies presently under way which are producing significant, although preliminary data, on how the Mediterranean diet, and in particular, olive oil, may contribute to the prevention of several tumours of the female reproductive system, such as breast cancer, as well as cellular ageing, which is implicated in neuro-degenerative diseases and other diseases of the nervous system. Olive oil is so good and beneficial for several specific reasons: first of all, because it contains high levels of oleic acid, a mono-unsaturated fat which helps keep total cholesterol low by reducing the "bad" cholesterol. The latter causes the hardening of the vascular wall, which triggers in turn the arteriosclerotic process. At the same time, oleic acid maintains the levels of "good" cholesterol which sweeps away harmful particles from the vascular wall, thus preventing that process. These mechanisms of action of oleic acid have been under study for years, and can be considered sufficiently established. However, many more studies are needed to understand the effects of other minor components of Extra Virgin Olive Oil, such as polyphenols and Vitamin E, which have antioxidant properties. As scientific research is advancing continuously, it is necessary to re-examine the medical and nutritional value of olive oil in the light of the latest knowledge. It has been observed, for instance that edible fats can cause peroxidative processes which may be detrimental to health. Consequently they need to be protected by antioxidants. In this respect, olive oil is privileged because its fatty acid composition and distinctive antioxidant content render it particularly resistant to oxidative deterioration, and this biological balance lends it a top ranking amongst edible fats and oils. The concentration of phenols in olive oils is the result of a complex interaction between several factors, including variety, degree of ripening and climate It usually decreases with over-ripening of olives, although there are some exceptions to this rule. For instance, olives grown in warmer climates, despite a more rapid ripening, yield oils that are richer in phenols. The production process also has an influence on the concentration of phenols in oil. For example, oils obtained by centrifugation have a lower phenol content, possibly because this process uses large quantities of warm water which rinse out a considerable amount of phenols which are removed through the waste water. Phenols also contribute to the organoleptic qualities of the oil itself, and render them highly stable, whereas other types of edible seed oils, lose most of their minor compounds during the refining process, therefore, they are less stable and lose their flavour. A very important phenolic compound, hydroxytyrosol, is closely related with the stability of olive oil, and has been proven to have a high antioxidant capacity, free radical scavenging activity, besides playing a role in other biological activities, such as platelet function. At Consorzio Mario Negri Sud, a Biomedical and Pharmacological research institute operating in Abruzzo, close attention has always been paid to the topic of nutrition and the prevention of cardiovascular disease. The results of these studies have shown us that as a population, the Abruzzesi seem to be much more protected against the diseases we have been talking about, as compared to other Italian populations, probably because they are more "faithful" to the Mediterranean eating habits, and are still resisting the temptation to adopt the more Anglo-Saxon nutritional model. Epidemiological Research A group of researchers of the Laboratory of Epidemiology at Mario Negri Sud conducted a study in collaboration with the University of Chieti and regional hospitals on the eating habits of the Abruzzese population with respect to the frequency of acute heart attack, unstable angina and stroke. Over 2,000 people were involved in the study which demonstrated that people who are still faithful to the traditional "Mediterranean" dietary habits have a 23 to 50% lower risk of developing heart disease. Another epidemiological study was carried out on about 12,000 patients from all over Italy to try to understand how a nutritional regime containing Vitamin E can help prevent a second heart attack in patients surviving a first miocardial infarction. A model of good health promoted by encouraging good eating habits, exercise, weight control, and keeping cholesterol levels low may be as effective (but surely more pleasurable) as taking drugs. The interest generated during our studies regarding nutrition and the health of the population of the Abruzzo Region has triggered the development of the cultural context in which research activities interacts with the local territory. As a result, a series of initiatives has been undertaken in collaboration with the national producer's associations, the Regional Government, ARSSA, and the Province of Chieti. These initiatives have stimulated us to "go back to the labs" to verify and build on our epidemiological observations by combining them with analytical and pharmacological studies. The final objective is to create innovative activities for the dissemination of scientific information. On the International level, the aim of a project carried out in collaboration with the International Olive Oil Council based in Madrid, was to investigate the polyphenol content in different virgin olive oils, their bio-availability, and their effects on several common biological processes which may be relevant to the development of atherosclerosis, thrombosis and neuro-degenerative diseases. The favourable response of international organizations has thus provided another opportunity to promote the beneficial role of the Mediterranean diet and one of its main components, extra virgin olive oil, by fostering an active exchange of ideas and initiatives with the Abruzzese territory.

EMMER
If you want good health, it’s a good idea to eat emmer regularly. Emmer is grown nationally, and was considered "golden food" by the ancient Romans and even before them, by the Egyptians and the Etruscans. It is the most ancient cereal known by man, but unfortunately it fell into oblivion in modern times with the use of chemicals in agriculture. It owes it’s new-found fame to modern nutritional science, which has recognized and definitively ratified its nutritional value and superiority over the refined durum and soft wheat utilized by the food industry. Emmer is in fact, the most complete cereal in the Mediterranean diet, due to its high vegetable protein content (B1, B2, D, E, K, in particular PP, and pro-vitamin A), fibre and minerals (calcium and iron). This cereal alone – although it is even more nutritious if mixed with legumes, rich in essential amino-acids like lysine – fulfils the daily requirement for these minerals. Furthermore, its low fat and calorie content makes it a perfect food for low cal diets. Through the centuries, many references have been made to emmer in literature. Magone, Catone, Varrone, Columella, Cornelius, Pliny the Old, and last but not least the poet Ovid (from Sulmona) wrote about the grandfather of wheat. The Romans knew well the nutritional virtues of Emmer, and modern nutritional science has discovered that it is rich in magnesium, a mineral which is important for muscle tone and to break down intra-cellular fat. Emmer is cultivated organically and can be used in many different dishes and in different forms: emmer flour for polenta, pasta, bread and pastries, or in easy to cook semi-refined grains to be used in preparing delicious minestrone and soups.

TRUFFLES
Abruzzo is a choice terrain for wild truffles. This sought- after food is found throughout the territory, from the woods in the province of L’Aquila and Teramo to the pine woods along the coast, with an exceptional variety of species, typical to each zone, which makes gourmets very happy. Abruzzese truffles are characterized by an intense odour and flavour, which have earned them the highest honours in the Italian market. Special mention goes to the tuber magnatum pico, or white truffle, surely the most famous and sought-after by demanding connoisseurs. A large portion of the total regional output is represented by the precious black truffle, with its characteristic flavour, known also as the "black diamond" of Italian cooking. Another important variety is the summer truffle or "scorzone", with its more delicate flavour. The tartufo bianchetto is typical of the coastal areas. It goes without saying that the value of the precious underground mushroom varies on the basis of its size and shape and when it is picked.

SAFFRON
Saffron, considered the "plant of peace" because of its historical and symbolic value, is grown in the province of L’Aquila, in the Navelli plateau, the only area in all of Italy where it grows healthy and pure. It’s origins go back to the Middle East. This plant, with its precious purple flowers, was brought to Italy by a Domenican friar, Domenico Santucci of Navelli. This bulbous plant, the Crocus Sativus, famous for the unique spice derived from it, took root right in Abruzzo. Saffron from the Navelli plateau is famous for its high quality, a characteristic which has facilitated its rise from a local crop to the international market. These flowers are still planted by hand, and the harvest, carried out during its brief blooming period, is done by hand early in the morning, before the flowers bloom completely. To yield a kilogram of saffron pistils, you need about 200,000 flowers, but you only require a few grams of it to give your dishes a dash of colour and flavour. It is especially indicated for seafood dishes like paella and the famous risotto alla Milanese, it can be used to prepare cocktails and perfumes, as well as dyes. This spice has a tonic, regenerating, anti-inflammatory, digestive and stimulating effect on the human organism, therefore it is highly recommended as part of a balanced diet. Saffron is available in powder form in pre-dosed packages or in jars containing whole pistils. The first rule for consumers is to watch out for imitations by checking the place of origin as a guarantee of top quality saffron.