Foodies| Italian

Abruzzo’s Foodie Paradise

Meet Top Chefs — Osteria da Giorgione Restaurant

As an Italian, I like to eat and drink — not just anything, but the best. I seek out the best dishes wherever I am and compare them to other culinary adventures. Eating is my raison d-etre. It’s 3 p.m.; I just finished my pranzo, and I’m planning for dinner. It’s damn serious, folks. We’re talking food — the sustenance of life.

Not just any food, though — food from the Abruzzo region of Italy, located in Central Italy, an hour and 20 minutes outside of Rome. Abruzzo is known for a variety of different foods because of its location between the Adriatic Sea and the rugged Apennine Mountains. Because I am half-Abruzzese on my father’s side, I’ve tried most piati abruzzesi.

For some reason, (Thank God) L’Aquila in the Abruzzo region of Italy is off most tourists’ radar — unless you are a hiker and want to ascend Gran Sasso, the highest peak in the Apennines.

For those of you unfamiliar with L’Aquila, it is the capital city of the Abruzzo region, rich in history and architecture dating back to the Medieval and Renaissance periods. Unfortunately, in 2009 an earthquake caused devastating damage to its includes churches, palaces, and public squares. It’s still recovering — which is why I now go back twice a year to record the prolonged, lengthy process. A paver here, a paver there — passo dopo passo. Super lentissimo.

Besides being a foodies’ paradise, its picturesque landscapes, national parks, and nature reserves offer the best opportunities for hiking, skiing, and wildlife observation. But, let’s get real. We’re talking food. Food that highlights local ingredients, such as seafood from the Adriatic Sea, lamb, truffles, saffron, and, oh yeah — Montepulciano d’Abruzzo wine.

Even with the slow progress after the earthquake, there are things to do now, like visiting the Basilica di Santa Maria di Collemaggio e Porta Santa or the Forte Spagnolo, but L’Aquila is famous for its culinary traditions, which reflect the broader Abruzzese cuisine. And there is no better place in Italy to feast on locally sourced dishes like arrosticini (skewered lamb), spaghetti alla chitarra, and saffron-infused dishes.

My favorite restaurant that delivers the optimum of Abruzzo cuisine all in one place is Osteria da Giorgione Restaurant in L’Aquila. No, I don’t own the restaurant, and the chefs and owners are not relatives. It’s just great food. The menu features an enticing selection of traditional Abruzzese dishes, each prepared with care and attention to detail. Here are some of my top picks.

Arrosticini: Organic and locally sourced from the rugged Abruzzi mountains, shepherds have upheld the time-honored practices of skillfully guiding sheep through challenging terrain. The result is Arrosticini (skewers of tender lamb or mutton) — a testament to Abruzzese culinary expertise making it Italy’s first real street food.

The skewers are marinated in a delightful blend of olive oil, garlic, and herbs, then expertly grilled over an open flame, resulting in a mouthwatering delight. This is my favorite lunch choice combined with a bruschetta di pomodori and insalata.

Pappardelle al Montepulciano is one of my favorite dishes at Osteria da Giorgione. It’s made with pappardelle, a wide and flat ribbon-like pasta, and a sauce made from Montepulciano wine — a red wine grape variety that is primarily grown in the region of Abruzzo in central Italy. The pasta is drizzled with guanciale.

Rigatoni Cacio e Pepe is a classic Roman dish and won my heart for its simplicity. The combination of pasta, aged pecorino Romano cheese, and black pepper is an operatic symphony that brings me joy with every single bite.

Chitarra all’Abruzzese, often referred to as “guitar spaghetti,” is a significant emblem of Abruzzo’s cuisine. In the local dialect of Abruzzo, it is known as maccheroni alla chitarra. The name derives from the traditional tool used to craft the noodles — a large, rectangular wooden frame adorned with multiple thin wires stretched across its longer side. The result is pasta resembling spaghetti or linguine but with square sides reminiscent of a stringed musical instrument. Add zucchini and guanciale, and it’s delicious!

Ravioli ricotta e spinaci, pomodoro e basilica is not a traditional dish specific to Abruzzo, but it is one of my favorite pasta dishes here. The combination of ricotta and spinach filling served with a tomato and basil sauce, is classic and goes great with one of the locally sourced Sangiovese wines.

If you are visiting Rome, then L’Aquila is a beautiful half-day trip to check out the lesser-known part of Italy that is still untouched by extreme tourism. It’s only an hour and a half Flixbus ($8.99) from Rome and the perfect walled city to immerse yourself in the rich culinary traditions of the Abruzzo region without the crowds and tour busses.

At Osteria da Giorgione Restaurant, located in L’Aquila’s Centro Storico, you’ll have the opportunity to savor authentic dishes prepared with locally sourced ingredients and experience the warmth and hospitality of the Abruzzese people. After lunch, take a passeggiata around the Forte Spagnolo.

Osteria da Giorgione Restaurant Via del Guastatore 2, 67100, L’Aquila Italy