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Description of this wonderful region:
The Abruzzo region is located in southern Italy often overlooked by tourists and with typical homes, some still waiting for a loving buyer. E 'spectacular natural scenery, castles and medieval villages, monasteries and Roman ruins. Two-thirds of the lands are mountainous, and the rest of the hill and of course the coast. A third of the region and designated as a national park or regional level. A few houses and small villages of a few souls are often
If you want to find a real estate in Abruzzo, in this region there are still good opportunities to buy good!
History and origins of this region:
This territory was already inhabited in the Paleolithic age, inhabited by people of Mediterranean descent, which continued to flow even in the Neolithic period and throughout the first millennium BC.
In the Valley of Vibrata there are many examples of this population, with circular huts in villages.
As a result, the region was inhabited by peoples of Indo-European as the Sabines, Marsi, and Peligni Frentani. The successful expansion policy pursued by Rome took in the course of the buckets. III and IV a. C., to 'subjugation of indigenous peoples and their association with the Roman rule, except for the brief period of independence from 91 to 88 a. C., as a result of the social war.
Augustus implemented a division of the Italian peninsula and went on to form the Province Abr. Valeria, one of the first areas opened to the influence of Christianity, with many monasteries founded in that period.
The Lombard invasion not spared from the ravages of Abr., and in 572 the territory was incorporated into the Duchy of Spoleto as the province of the Marsi and Marsyas.
was later divided into several counties including the Sabine, which was annexed to the dominion of the Pope around 939. In mid-century. XII, the Normans occupied all the territory of this region, overriding any local autonomy. It was later conquered by Emperor Henry VI and then followed the fate of the kingdom of Naples in the struggles between the Church and the Swabians.
In the centuries that followed, Durazzo, Angevin and Aragonese were disputing possession of the region.
In 1738 it passed to the Bourbons of Naples, under whose rule it remained until  the annexation to the Kingdom of Italy in 1860.
Abruzzo Food and Wine
The Kingdom of chili and saffron going to sweeten dishes from around the world. The most famous dish is surely the macaroni on guitar, named for the way in which this paste is produced. The sauce is a traditional tomato sauce, bacon, chili and pecorino.e 'to remember the importance of the Abruzzi on the production of pulp level too industriale.altre delicacies are sure: the virtues of the dish called a soup that is enriched by meanings of rituals and white fish on the coast.
A holiday in this territory, you not only discover an area largely untouched, but also to appreciate the goodness of an ancient culinary tradition and strong, based on food resources generally more typical of different areas, and now revived almost in love with the diving restaurants in the region. As for first courses, in addition to the famous macaroni on guitar, worthy of note are the scrippelle 'mbusse - thin pancakes sprinkled with pecorino cheese and cinnamon and covered with broth - and the famous pie, which is also based pancakes. Finally, the inimitable virtues of Teramo typical dish of ancient origin, prepared using the remains of winter supplies of vegetables and grains together with the first fruits of spring.
Among the traditional sweets of Abr. include: the Easter pizza, focaccia yeast that is blessed in church on Easter night, the ferrotelle (or neole or pizzelle), wafer cakes made with a rectangular red-hot iron on the fire the confetti of Sulmona i calgiunitti bearings, fried dough filled with jam, chick peas, candied fruit, pine nuts and chopped walnuts, made for Christmas Eve; cicerchiata, donut balls of fried dough mixed with candied fruit and honey, eaten during the carnival together with the frappe.
The excellent extra virgin olive oils and wines of the DCC, the red Montepulciano d'Abr. and the white Trebbiano d'Abr., and quality have reached international recognition.
For fine dining triumph and distilled spirits of herbs (the famous Centerbe, the Walnut, Gentian). The little known but highly sought ratafia, black cherry liquor fermented in the sun.
The amount of cooks and chefs  working in the rest of Italy and abroad is a further sign of the importance of gastronomy in the region that falls from the Apennines to the Adriatic.
The extra virgin olive oil
The distinctive shapes of the olive tree is a customary among the gentle rolling hills of the province of Teramo, Pescara and Chieti. The extra virgin olive oil produced in these areas (particularly in Loreto Aprutino Campli, Moscufo, Lancaster, and Fossacesia Guardiagrele) compares with the best Italian olive oils. A traditional homemade, now very popular in restaurants and that can create "hot" surprises the unwary, is finally "'holy oil, oil of first pressing, which has been soaked in the chili.
Pasta
This region has one of the world capitals of pasta production. You Fara San Martino, the village at the foot of the eastern slopes of the Majella, where the presence of pure water of the mountain since ancient times has encouraged the establishment of a thriving industry specialist, which reaches with its well-known and reputable products markets around the world.
The great wheat hills and clear waters of the mountains and parks mean that the dough is a strength of regional cuisine. Among the homemade pasta, the macaroni is celebrated on the guitar, which owe their name to the gold wooden frame with thin steel wire (the "guitar") used to cut and ubiquitous in the homes of the region.
The cheeses
From a region that for millennia has based its economy on farming is logical to expect excellence in the field of cheese. The most common stock is in fact that sheep and it derives from the very important role in regional food from cheese (fresh or aged) and cottage cheese, which can be purchased directly by the shepherds. Among the local varieties of these cheeses we note the junket Teramo mountain, fresh and fragrant. At the foot of Gran Sasso can taste the cheese (or pecorino) marcetto. Faridabad is the center of production of the goat to be eaten fresh. A mixture of cow and sheep is used for the production of caciotta, sometimes flavored with the local hot pepper. With cow's milk (sometimes mixed with goat's milk) are prepared the traditional scamorze, eaten raw or cooked on the grill or oven. In the highlands, most of the Majella. particularly in the area of Rivington and Pescocostanzo, prepare sensational caciocavalli of raw milk.
Real estate and Wines
The traditional varieties are Trebbiano d'Abr., in the classroom and between red Montepulciano d'Abr. In addition to these more recently was made the recovery of minor varieties (Passerina, Pecorino, Cococciola). The most important production areas are at the foot of the mountain chains, the valley of the Pescara between people and capital, the foothills of Teramo, Pescara and Chieti, the Peligna and that of Ofena. The list of wines of the region includes the DCC red Montepulciano d'Abr. (which also has the type Cerasuolo, pink), aromatic and dry, rugged, Trebbiano d'Abr., dry and delicate perfume, and Controguerra in its various versions of white and red, unique to a specific area of Teramo.
Beautiful stone houses and cottages: a perfect blend with a bit of history of wine from Abr.
Before going into details of taste and the charts, let's talk about 'wine protagonist of this page of our site and its history and, in this regard, for those interested in learning more suggest the reading of the book by Frank Cercone , entitled "The wonderful story of Montepulciano d' Abr.", published by Amalthea.
It seems that the origins of wine from this territory to be traced back to the VII century. BC, which was probably introduced the technique of married life, the cultivation of this plant.
Certainly Polybius, greek historian who lived in the second century. BC, in his "stories" that tell the facts and events of the Punic Wars, says among other things like wine produced in these lands and rinvigorisse heal the weary warriors of Hannibal, there came during their descent down the Italian peninsula. Later also Pliny, Martial and Columella (who speaks of the sweet grapes grown in these areas Apianae) devoted their attention to growing grapes in the region. Ovid himself, born in Sulmona, defines the land as "fruitful grape."
After the decline that followed the period of the barbarian invasions followed by a slow recovery, accomplished during the late Middle Ages. Thus, in the middle of the fourteenth century are attached to the Statutes of the city of L'Aquila some chapters on trade in wine. A couple of centuries later, Fra Serafino Razzi, residing in Vasto in 1576, tells of the great amount of wine sent by sea in the territory of the Republic of Venice and, towards the end of that century, the famous physician and philosopher Andrea Bacci in His "De Historia Natural vinorum" tells of the viticulture of these areas, indicating the presence of grapes "and moscatelle trebulane.
In subsequent periods, the region is still quoted for the quantity of wine produced and exported, although in 1789, the Enlightenment Teramo Gianfranco Nardi hopes the intervention of some "Tuscan farmer" to restore order in chaotic viticulture, being known since the seventeenth century Tuscany, and especially the area of Montepulciano (cited in many documents) to the forefront in the cultivation of the vine. Only a few years later, in 1793, finally appears, probably for the first time, the phrase "Montepulciano d'Abr." in an essay written by the Neapolitan diplomat Michael Torch, traveling through the lands in the year 1792.
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