ABRUZZO IN LONDON - FOOD
ABRUZZO IN LONDON - FOOD
THE FLAVOURS OF ABRUZZO IN LONDON
This is where Abruzzo reveals itself beyond the restaurant table. In bakeries, delis, street corners and small kitchens — through ingredients, recipes, and flavours that have travelled far without losing their roots. From porchetta carved on the spot to pastries that taste like home, this is Abruzzo in its most honest form — raw, generous, and full of character.
ARROSTICINI
The arrosticini are arguably the most iconic element of Abruzzo’s culinary tradition — lamb skewers grilled over a special narrow brazier called la furnacella. Medium rare, medium well or well done — entirely up to you. If you are not vegetarian, they are non-negotiable. A glass of Montepulciano d’Abruzzo will do the rest.
SPAGHETTI ALLA CHITARRA
The spaghetti alla chitarra is one of Abruzzo’s most distinctive pasta shapes — square spaghetti made by pressing fresh pasta through a wooden frame strung with guitar-like wires. The name comes from exactly that — la chitarra, the guitar. You can find them ready to cook at Pizzicheria Grappelli in London. If you want to know more about the food traditions behind this pasta, our guide to Abruzzo’s culinary specialities has everything you need.
LA PORCHETTA
La porchetta is the result of slow-roasting a whole pig until perfectly tender — crispy on the outside, succulent within. One of the most traditional dishes in all of central Italy and a staple of Abruzzo’s street food culture. You can find it in London at Porchetta & Grill.
BOLD FLAVOURS, HUMBLE ORIGINS - ABRUZZO AT ITS BEST
