Gran Sasso

Dish

Maccheroni alla Chitarra

Maccheroni alla chitarra is the defining pasta of the Abruzzo region. The dish takes its name from the 'chitarra' or 'carrature', a wooden frame strung with parallel steel wires resembling the strings of a guitar. Historical records suggest the tool emerged in the Chieti province during the 19th century, though similar pasta cutting techniques have existed in central Italy for centuries. It represents a transition from simple home-rolled dough to a more refined, structured noodle that retains sauce effectively due to its porous surface. The pasta is deeply rooted in the agrarian culture of the Abruzzo Apennines. Because the noodles are cut on wire, they possess a distinct square cross-section, which creates a firmer 'al dente' texture than standard round-extruded or hand-cut pasta. The tool itself is a domestic artifact, often passed down through generations, and its use is synonymous with the preparation of Sunday family meals across the region, from the coast of Pescara to the mountainous interior of L'Aquila.

Dish

Arrosticini

Arrosticini originated in the mountainous interior of Abruzzo, specifically within the Gran Sasso and Majella massifs. Historically, the dish emerged from the transhumance culture, where shepherds moved flocks between the Abruzzese mountains and the plains of Puglia. When older sheep—those no longer productive for milk or wool—were culled, the tough, lean meat needed a way to be prepared that made it palatable and efficient for nomadic life. Using small, uniform cubes allowed the meat to cook rapidly over an open flame, providing a high-protein meal that could be prepared with minimal equipment while tending to flocks in remote pastures. It evolved from a subsistence survival food into a defined cultural staple centered around the province of Pescara and the town of Farindola. By the mid-20th century, the dish transitioned from rural firesides to restaurants, becoming a focal point of Abruzzese social gatherings.

Dish

Scrippelle 'n Busso

Scrippelle 'n busso is the defining first course of the Teramo province in Abruzzo. While crepes are often associated with France, the scrippella is a foundational element of local identity, likely stemming from the historical cultural exchange between Southern Italy and the French influence during the Bourbon era. The term 'n busso' roughly translates to 'in a splash' or 'in a container,' referring to the immersion of the rolled crepes in the liquid. Local lore often credits the invention to a cook named Enrico Castorani, who allegedly ran out of traditional pasta and improvised by serving thin, egg-based pancakes rolled with cheese in broth. Whether or not this specific anecdote is the absolute truth, the dish effectively replaced stuffed pasta in the Teramo diet, becoming the ceremonial centerpiece of religious feasts and family gatherings. It stands as a testament to the region's ability to create sophisticated textures from minimal, humble ingredients.