Eating

Abruzzo's rough, pastoral landscape has produced robust, simple food that nonetheless holds its own against Italy's more famous regional cuisines. Pasta, lamb, legumes, pecorino and specialities such as mountain saffron and Sulmona's red garlic form the basis of dishes such as maccheroni alla chitarra con ragù di agnello (hand-cut pasta with lamb sauce), which marry perfectly with a glass of aromatic Montepulciano d'Abruzzo.