The traditional Abruzzese cuisine rose from the pastoral traditions of the inland mountain areas and the maritime traditions of the coastal area, and the millennial isolation of the region helped maintain a lively, independent culinary art. Among the most used foods we find bread, pasta, meat, cheeses and wine. 
The typical Abruzzese products known all over the world are the confetti of Sulmona, the saffron of L'Aquila, the sheep's kebabs, the spaghetti alla chitarra and Montepulciano d'Abruzzo wine.
Other highly appreciated regional products are the red garlic from Sulmona, honey, the artichoke from Cupello, the Fucino carrot, the cicerchia, spelt, lentils from Santo Stefano di Sessanio, the mortadella of Campotosto, the sweet pepper from Altino and Serranella, the potato of the Altipiani d'Abruzzo and especially the Fucino potato grown in the Avezzano basin, the Salsicciotto of Guilmi.
