Genuine food and excellent wine is a solid foundation of the Abruzzo cuisine culture. The Abruzzese cuisine reflects its territory and varies significantly from the coast to the inland areas; as a matter of fact, the extraordinary goodness of the food is due to the use of locally grown and harvested ingredients: from olives to saffron, from fish and seafood to meats, from grapes to liquorice. 

Abruzzo also has a long tradition and history of preparing fresh pasta. For over 200 years grandmothers have been making homemade Spaghetti alla chitarra (guitar) for Sundays family lunches. The noodles are named after a guitar-shaped tool that’s used to shape them. Their shape and texture allows for the sauce to perfectly coat the noodle.

Biggest pride for locals are the so called "Arrosticini", the most well known food that is unique to Abruzzo and in Italy. They are sheep meat skewers, seasoned with salt and cooked using the "Fornacella", a custom built charcoal grill.

The Abruzzo region has also become, for all intents and purposes, a wine region in which the quality of wine production is widely achieved not only by large producers, but also by small local businesses.