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The flavours of Abruzzo’s parks

Shepherds and transhumance, pulses grown at altitude, saffron, medicinal herbs and cheeses: in Abruzzo’s parks the food tells the story of people who live among the mountains. Park by park, here is what to taste, where to find it and the festivals where tradition sits down to eat.


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Food and wine in Abruzzo’s parks: produce, dishes, festivals and where to eat in the four parks


Parks and traditions

The taste of the parks comes from the mountains

Shepherds and transhumance, pulses grown at altitude, saffron, medicinal herbs and cheeses: in Abruzzo’s parks the food tells the story of people who live among the mountains. Park by park, here is what to taste, where to find it and the festivals where tradition sits down to eat.

The parks

The tradition

Gran Sasso and Monti della Laga

This is the land of transhumance: for centuries flocks climbed to Campo Imperatore in summer and went down to Apulia in winter. From here come Castel del Monte canestrato, mutton ‘alla callara’ and arrosticini; the plateaus grow lentils and grass peas, and towards Navelli saffron. On the Laga side there is Campotosto mortadella, on the Pescara side Farindola pecorino.

Park page

Places of flavour

Hover over a point or a name to highlight it; click to open the village page.

Local produce

Traditional dishes

  • ArrosticiniMutton skewers grilled over embers, the symbol of Abruzzo cooking.
  • Pecora alla callaraMutton cooked for hours in a copper cauldron with herbs and chilli, the shepherds’ dish.
  • Grilled castrato muttonCastrato mutton chops on the grill, a home favourite around L’Aquila.
  • Santo Stefano lentil soupThe tiny Gran Sasso lentils cooked with garlic, celery and tomato, on toasted bread.
  • Campli porchettaA whole boned pig, flavoured with rosemary, garlic and pepper and roasted in a wood oven.
  • Fregnacce aquilaneThin crêpes filled with ragù and cheese, folded into triangles and baked.

Festivals and food fairs

WhenWhereWhat
5 AugustCastel del MonteSheep show at Campo Imperatore: the historic transhumance fair.
15 AugustFarindola“Pecorino & Pecorini”: Farindola pecorino paired with Pecorino wine.
Last weekend of AugustCampliPorchetta italica festival, since 1964: considered Abruzzo’s first food fair.
Sunday before 17 JanuaryCivitella Casanova“Lu Sand’Andonie”: parade of animals and decorated carts, with ‘cieje’ biscuits.
3 FebruaryBussi sul TirinoSan Biagio: blessed oil for the throat and ‘San Biagio ring cakes’.

Where to buy

Contacts checked in our produce pages, under “Where to buy”.

  • Canestrato cheese from Castel del Monte: Azienda Zootecnica Gran Sasso (Castel del Monte), Ettore Ciarrocca — where to buy
  • Santo Stefano di Sessanio lentils: Ettore Ciarrocca (Santo Stefano di Sessanio), Silvan Fulgenzi (Santo Stefano di Sessanio), Azienda agricola Marco Matergia (Barisciano), Sapori di Campagna (Ofena) — where to buy
  • Castelvecchio Calvisio grass peas: Sapori di Campagna (Ofena) — where to buy
  • Zafferano dell’Aquila PDO saffron: Cooperativa Altopiano di Navelli (Navelli), Consorzio per la Tutela dello Zafferano dell’Aquila (Navelli) — where to buy
  • Paganica beans: Matteo Griguoli (Paganica), Giuseppe Moro (Paganica) — where to buy
  • Campotosto mortadella: Salumi Berardi (Campotosto), Nonna Ina di Ugo Paolini (Campotosto) — where to buy
  • Pecorino di Farindola cheese: Consorzio dei Produttori del Pecorino di Farindola (Farindola), Farindolagri di Lorenzo Riccitelli (Farindola), Raffaele Astolfi (Penne), Masserie del Parco di Fiorenzo Sarto (Arsita) — where to buy
  • Cerasuolo d’Abruzzo DOC: Consorzio Tutela Vini d’Abruzzo (Ortona), Cataldi Madonna (Ofena), Torre dei Beati — where to buy

Where to eat

Restaurants with contacts from the official italia.it portal, in the village pages:

A two-day food itinerary

  • Day oneSanto Stefano di Sessanio (lentils) → Rocca Calascio → Castel del Monte: canestrato and mutton alla callara.
  • Day twoCampo Imperatore and its arrosticini → Farindola for pecorino, or towards Campotosto for mortadella and the lake.
The tradition

Abruzzo, Lazio and Molise National Park

In the villages of Abruzzo’s oldest park the cooking is the shepherds’: mutton ‘alla callara’ slow-cooked in the cauldron, ravioli and lamb. On 16 January, for Saint Anthony Abbot, Villavallelonga prepares the panarda, a banquet of dozens of courses offered to all; in Scanno the sweet is pan dell’orso, with almonds, honey and chocolate.

Park page

Places of flavour

Hover over a point or a name to highlight it; click to open the village page.

Local produce

Traditional dishes

  • Pecora alla callaraMutton cooked for hours in a copper cauldron with herbs and chilli, the shepherds’ dish.
  • Sheep’s ricotta ravioliRavioli from Scanno and the Alto Sangro filled with sheep’s ricotta, with tomato sauce.
  • Grilled lamb and coratellaLamb chops on the embers and coratella (offal) in the pan with onion and artichokes.
  • Pan dell’orsoScanno’s half-dome cake: almonds, honey and a dark chocolate coating.
  • MostaccioliChristmas biscuits made with honey, almonds and cooked grape must, often coated in chocolate.
  • Ferratelle or pizzelleThin wafers cooked between two decorated iron plates, flavoured with anise or lemon.

Festivals and food fairs

WhenWhereWhat
16 JanuaryVillavallelongaSaint Anthony’s panarda: dozens of courses offered to everyone.

Where to buy

Contacts checked in our produce pages, under “Where to buy”.

  • Genziana: Distilleria Toro (Tocco da Casauria) — where to buy
  • Scamorza cheese from Rivisondoli: Casearia Del Giudice (Rivisondoli) — where to buy

Where to eat

Restaurants with contacts from the official italia.it portal, in the village pages:

  • Civitella Alfedena: Il Guado della Valle, Oasi del Lago
  • Opi: Le Foci di Opi, Val Fondillo – Four Seasons Natura e Cultura
  • Pescasseroli: Hotel La Panoramica, Plistia
  • Scanno: Le Tre Sorelle, La Valle, Gli Archetti, Pasticceria Pan dell’Orso

A two-day food itinerary

  • Day onePescasseroli → Opi and the Val Fondillo → Civitella Alfedena: mutton alla callara and ravioli.
  • Day twoLake Barrea → Scanno and its lake, with pan dell’orso; in January the Villavallelonga panarda.
The tradition

Sirente-Velino Regional Park

Plateaus of pasture and potato fields, valleys of saffron and pulses: on the Altopiano delle Rocche people eat polenta on the board and mutton alla callara, in the Valle Subequana sagne with chickpeas and fiadone. In Magliano de’ Marsi, between Epiphany and Carnival, people play at rolling cheese wheels; in August Forme holds the almond ‘croccante’ festival.

Park page

Places of flavour

Hover over a point or a name to highlight it; click to open the village page.

Local produce

Traditional dishes

Festivals and food fairs

WhenWhereWhat
From Epiphany to CarnivalMagliano de’ MarsiThe ‘cheese game’, since 1752: a large cheese wheel is thrown along the Tornoterra circuit.
AugustFormeCroccante festival, the village’s typical almond sweet.
Last Sunday of MayRocca di MezzoNarcissus festival: floats covered in wild narcissi picked on the plateau.

Where to buy

Contacts checked in our produce pages, under “Where to buy”.

  • Zafferano dell’Aquila PDO saffron: Cooperativa Altopiano di Navelli (Navelli), Consorzio per la Tutela dello Zafferano dell’Aquila (Navelli) — where to buy
  • Fucino potatoes and carrots PGI: Orto.Be.Mar. – La carota del Fucino, Consorzio di Tutela IGP Patata del Fucino (Celano) — where to buy
  • L’Aquila liver sausage: Mauro De Paulis (Paganica), Macelleria Bingo e Pippa (Villagrande di Tornimparte), Alessandro Pelini (Castel del Monte), Salumi Berardi — where to buy

Where to eat

Restaurants with contacts from the official italia.it portal, in the village pages:

  • Aielli: Hotel Paradiso, Casa Verde
  • Celano: Crosta e Mollica, Ristorante La Torre
  • Cerchio: Bar Caffetteria Ciofani
  • Ovindoli: I Divini Sapori
  • Rocca di Mezzo: A Faccia Vista, L’Agrifoglio, Baita dei Pini
  • Rovere: Chalet il Camoscio, Risotteria del Borgo

A two-day food itinerary

  • Day oneRocca di Mezzo and the Altopiano delle Rocche: polenta on the board → Ovindoli → Celano.
  • Day twoThe Valle Subequana: Castelvecchio Subequo and Gagliano Aterno, sagne with chickpeas and fiadone; then towards Navelli for saffron.
The tradition

Majella National Park

The ‘mother mountain’ is the mountain of herbs: medicinal plants give centerbe, gentian liqueur and ratafià. At the foot of the massif Sulmona makes confetti and grows red garlic, Fara San Martino makes pasta with its spring water, Lama dei Peligni sfogliatelle, Guardiagrele ‘sise delle monache’; on the plateaus scamorza is made.

Park page

Places of flavour

Hover over a point or a name to highlight it; click to open the village page.

Local produce

  • Sulmona confettiSugar-coated almonds, also shaped into flowers and ears of wheat: Sulmona’s sweet symbol.
  • Sulmona red garlicRed-purple skins, intense flavour and traditional braids from the Valle Peligna.
  • Scamorza cheese from RivisondoliThe stretched-curd cow’s milk cheese of the Cinquemiglia plateau, fresh or smoked.
  • CenterbeThe strong green liqueur of Tocco da Casauria, made with Majella herbs since 1817.
  • GenzianaThe bitter digestif of Abruzzo’s mountains, made from gentian roots.
  • RatafiàA liqueur of sour cherries and Montepulciano wine, sweet and fragrant.
  • Colline Teatine PDO olive oilThe extra virgin oil of the Chieti hills, between the Majella and the sea, from the Gentile di Chieti olive.
  • Salsicciotto from GuilmiThe lean salami pressed under boards, from the Frentano tradition: a Slow Food Presidium.

Traditional dishes

Festivals and food fairs

WhenWhereWhat
2 FebruaryTaranta PelignaCandlemas: the holy bread called ‘panicella’ is baked.
First Sunday of MayPratola PelignaMadonna della Libera: pilgrims arrive on foot from Gioia dei Marsi across the mountains.

Where to buy

Contacts checked in our produce pages, under “Where to buy”.

  • Sulmona confetti: Confetti Pelino (Sulmona) — where to buy
  • Sulmona red garlic: Azienda Agricola Baldassarre Iarussi (Introdacqua) — where to buy
  • Scamorza cheese from Rivisondoli: Casearia Del Giudice (Rivisondoli) — where to buy
  • Centerbe: Distilleria Toro (Tocco da Casauria) — where to buy
  • Genziana: Distilleria Toro (Tocco da Casauria) — where to buy
  • Ratafià: Distilleria Toro (Tocco da Casauria) — where to buy
  • Colline Teatine PDO olive oil: Frantoi e aziende olivicole del Chietino — where to buy
  • Salsicciotto from Guilmi: Agriturismo Caniloro (Lanciano), Agriturismo Aia Verde (Pizzoferrato), Macelleria Caporale (Lanciano) — where to buy

Where to eat

Restaurants with contacts from the official italia.it portal, in the village pages:

A two-day food itinerary

  • Day oneSulmona: confetti and red garlic → Pacentro → Campo di Giove and plateau scamorza.
  • Day twoThe eastern side: Fara San Martino (pasta and gorges) → Lama dei Peligni (sfogliatelle) → Guardiagrele (sise delle monache).

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