Exploring L'Aquila's Authentic Cuisine: Local Dishes, Restaurants & Recipes

Welcome to L'Aquila, a city in the Abruzzo region of Italy known for its rich culinary heritage. In this guide, we will take you on a gastronomic journey through L'Aquila's authentic cuisine. From traditional dishes to renowned restaurants, get ready to indulge your taste buds in the local flavors.

Traditional Dishes

L'Aquila's cuisine is influenced by the surrounding mountainous region and its agricultural heritage. Here are some traditional dishes you must try:

• 1. Arrosticini: These succulent skewers of grilled lamb or mutton are a beloved street food in L'Aquila. Seasoned with just salt and cooked over an open flame, arrosticini are a true local specialty.
• 2. Porchetta: Enjoyed throughout Italy, L'Aquila's porchetta is exceptional. This slow-roasted pork is seasoned with a variety of herbs and spices, resulting in a tender and flavorful meat.
• 3. Pasta alla Chitarra: Named after the instrument used to cut the pasta, this dish features square-shaped spaghetti served with a rich ragù sauce. It's a simple yet delicious staple of L'Aquila's cuisine.
• 4. Maccheroni alla Norcina: Another pasta dish, maccheroni alla Norcina showcases the flavors of the region. It consists of thick tubular pasta served with a creamy sauce made from local Norcia sausage, cream, and truffles.
• 5. Crema di Lenticchie di Santo Stefano di Sessanio: This creamy lentil soup from the nearby village of Santo Stefano di Sessanio is a hearty and satisfying dish often enjoyed during the winter months.

Renowned Restaurants

L'Aquila is home to several exceptional restaurants where you can experience the best of the local cuisine. Here are a few noteworthy establishments:

• Ristorante Reale: Located in the heart of L'Aquila, Ristorante Reale is a Michelin-starred restaurant known for its innovative approach to traditional dishes. Enjoy a memorable dining experience with creative interpretations of local flavors.
• Osteria Le Virtù: This charming osteria prides itself on serving authentic Abruzzese cuisine. Sample their homemade pasta dishes, including the famous pasta alla chitarra, while enjoying the cozy ambiance.
• Taverna 58: Set in a historic building, Taverna 58 offers a rustic and traditional dining experience. Indulge in their mouthwatering meat dishes, prepared with the finest local ingredients.
• Osteria Il Cervo: With a focus on seasonal ingredients, Osteria Il Cervo creates dishes that showcase the best of Abruzzo's culinary traditions. Don't miss their porchetta, prepared to perfection.

Recipes to Try at Home

If you want to recreate L'Aquila's flavors in your own kitchen, here are a couple of traditional recipes to try:

Porchetta

Ingredients:

• 1 whole pork loin and belly, deboned
• 4 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, finely chopped
• 2 tablespoons of fennel seeds
• Sea salt and black pepper, to taste

Instructions:

1. Mix the minced garlic, rosemary, fennel seeds, sea salt, and black pepper in a bowl to create a seasoning paste.
2. Rub the seasoning paste generously all over the pork loin and belly, ensuring it is evenly coated.
3. Roll the seasoned pork loin and belly tightly and tie it securely with kitchen twine.
4. Preheat your oven to 300°F (150°C).
5. Place the porchetta on a rack in a roasting pan and cook for approximately 3-4 hours, or until the internal temperature reaches 145°F (63°C).
6. Remove from the oven and let it rest for 15 minutes before carving into thick slices.
7. Serve with crusty bread and enjoy!

Pasta alla Chitarra

Ingredients:

• 2 cups of all-purpose flour
• 2 large eggs
• Water
• Salt, to taste
• Ragù sauce (you can make your own or use a store-bought version)

Instructions:

1. In a large mixing bowl, combine the flour and a pinch of salt.
2. Create a well in the center and crack the eggs into it. Beat the eggs with a fork, gradually incorporating the flour until a dough forms.
3. If the dough appears dry, add a little water at a time until it becomes smooth and pliable. Knead the dough for about 10 minutes.
4. Divide the dough into smaller pieces and flatten each one. Roll them through a pasta chitarra, or alternativelly, roll the dough into thin sheets and cut them into square-shaped spaghetti.
5. Cook the pasta in salted boiling water until al dente, then drain.
6. In a separate pot, heat the ragù sauce. Add the cooked pasta to the sauce and toss until well coated.
7. Serve hot and enjoy!

Discover L'Aquila's Authentic Cuisine