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