Matches in DBpedia 2016-04 for { ?s ?p "The Abruzzo cuisine is the traditional cuisine of Abruzzo; it is very wide and is originally from the traditions of both pastoral and mountainous inland areas that marinate in the coastal zone; among the foods most commonly used are: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has ensured that it maintained a culinary art alive and independent. Abruzzo boasts a cuisine distinct within Italy, well known for its variety and richness owing to the heterogeneity of its territory. The mountainous, agricultural, and coastal aspects of Abruzzo have contributed to its cuisine. Due to the mountains themselves, much of Abruzzese cuisine grew separated from the influence of international commerce and civilization until the 20th century, fostering a unique culinary tradition. In 2013, the Italian organization Confesercenti led a research which indicated Abruzzo as the best region where to eat in Italy according to foreign tourists ratings.Due to the long history of shepherding and strong traditional shepherd culture in Abruzzo, lamb and mutton dishes are heavily associated with Abruzzese cuisine and are common in most provinces of Abruzzo, although these lamb and sheep dishes are mainly found in the mountainous areas of Abruzzo and are less common on the coastal plains. Lamb and sheep are also an important source of Abruzzese cheese, such as sheep's milk ricotta, and lamb intestines are often used as sausage casing or for stuffed meat rolls. Mountain goat meat is also common in Abruzzo. Other prominent ingredients and dishes in Abruzzese cuisine include truffles and mushrooms, often wild mushrooms from the forests and hills of Abruzzo; garlic, especially local red garlic; extra virgin olive oil; and rosemary. Hot chili pepper or peperoncini, regionally known as diavolilli or diavoletti, is ubiquitous in much of Abruzzese cuisine and often used to add spice to dishes, while saffron is a speciality spice specifically of L'Aquila. In addition to mushrooms, Abruzzese cuisine commonly employs \"rustic\" or \"peasant\" vegetation such as lentils, grasspeas and other legumes, artichoke, eggplant, and cauliflower. Famous Abruzzese dishes include arrosticini, maccheroni alla chitarra, and scrippelle."@en }
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- Cuisine_of_Abruzzo abstract "The Abruzzo cuisine is the traditional cuisine of Abruzzo; it is very wide and is originally from the traditions of both pastoral and mountainous inland areas that marinate in the coastal zone; among the foods most commonly used are: bread, pasta, meat, cheese and wine. The isolation that has characterized the region for decades has ensured that it maintained a culinary art alive and independent. Abruzzo boasts a cuisine distinct within Italy, well known for its variety and richness owing to the heterogeneity of its territory. The mountainous, agricultural, and coastal aspects of Abruzzo have contributed to its cuisine. Due to the mountains themselves, much of Abruzzese cuisine grew separated from the influence of international commerce and civilization until the 20th century, fostering a unique culinary tradition. In 2013, the Italian organization Confesercenti led a research which indicated Abruzzo as the best region where to eat in Italy according to foreign tourists ratings.Due to the long history of shepherding and strong traditional shepherd culture in Abruzzo, lamb and mutton dishes are heavily associated with Abruzzese cuisine and are common in most provinces of Abruzzo, although these lamb and sheep dishes are mainly found in the mountainous areas of Abruzzo and are less common on the coastal plains. Lamb and sheep are also an important source of Abruzzese cheese, such as sheep's milk ricotta, and lamb intestines are often used as sausage casing or for stuffed meat rolls. Mountain goat meat is also common in Abruzzo. Other prominent ingredients and dishes in Abruzzese cuisine include truffles and mushrooms, often wild mushrooms from the forests and hills of Abruzzo; garlic, especially local red garlic; extra virgin olive oil; and rosemary. Hot chili pepper or peperoncini, regionally known as diavolilli or diavoletti, is ubiquitous in much of Abruzzese cuisine and often used to add spice to dishes, while saffron is a speciality spice specifically of L'Aquila. In addition to mushrooms, Abruzzese cuisine commonly employs \"rustic\" or \"peasant\" vegetation such as lentils, grasspeas and other legumes, artichoke, eggplant, and cauliflower. Famous Abruzzese dishes include arrosticini, maccheroni alla chitarra, and scrippelle.".