Native to Abruzzo

Vegetables

Aglio Bianco: White garlic variety used in many Italian dishes.
Aglio Rosso di Sulmona: A rare red garlic variety known for its intense flavor, traditionally grown in the Sulmona valley.
Asparago selvatico: Wild asparagus, foraged in spring; used in frittatas and pasta.
Barbabietola: Sugar beet, historically important in Fucino; now used more in livestock feed and natural dyes.
Bieta: Swiss chard with colorful stems and earthy flavor, used in soups or sautéed with garlic and oil.
Borragine: Borage, used for stuffing pasta and frittatas.
Broccoletti: Tender broccoli shoots popular in central Italy.
Broccoli romanesco: Fractal-patterned green broccoli; slightly nutty in flavor, often steamed or roasted.
Broccolo verde: Green broccoli, commonly sautéed with garlic and chili flakes.
Cardo: Cardoon, a thistle-like vegetable related to artichokes; blanched and used in winter dishes.
Carota dell’Altopiano del Fucino: A sweet, crisp carrot cultivated in the fertile plains of the Fucino basin; recognized as an IGP product.
Cavolfiore: Cauliflower, typically steamed or baked with breadcrumbs in local dishes.
Cavolo cappuccio: White cabbage often used for pickling.
Cavolo nero: Also known as Tuscan kale; a leafy, dark green cabbage often used in soups and stews.
Cavolo rosso: Red cabbage with a peppery taste.
Cece nero: Black chickpeas, used in traditional soups.
Cicorino: Small chicory variety used in mixed salads.
Cima di rapa: Turnip greens common in southern Italian cuisine.
Cipolla bianca: White onion used in soffritto and soups.
Cipolla dorata: Golden onion known for its sweetness.
Cipolla rossa: Red onion used in salads and roasts.
Coriandolo: Coriander leaves used as an herb.
Coste: Chard stems used in stews.
Fagiolino: Green bean used fresh or cooked.
Fagiolo borlotto: Borlotto bean with creamy texture.
Fagiolo cannellino: White bean used in soups.
Fagiolo nero: Black bean popular in rustic dishes.
Fava larga: Large fava bean variant.
Finocchietto selvatico: Wild fennel used for seasoning.
Lattuga: Lettuce, staple in salads.
Lenticchia: Lentil, grown in Abruzzo’s highlands.
Luppolo selvatico: Wild hops, young shoots used as vegetable.
Mais: Corn, occasionally cultivated in valleys.
Melanzana lunga: Long eggplant variant.
Melone d’inverno: Winter melon stored for months.
Menta: Mint, used as aromatic herb.
Nocciolo: Hazelnut bush, leaves sometimes used.
Ortica: Nettle, used in risottos and frittatas.
Pastinaca: Parsnip, a root vegetable.
Patata viola: Purple potato rich in antioxidants.
Peperoncino abruzzese: Local hot pepper variant.
Peperone dolce: Sweet pepper used fresh or roasted.
Pisello: Pea, grown in spring.
Pomodoro datterino: Small, sweet tomato variety.
Pomodoro tondo: Round tomato for salads.
Porcino: Edible mushroom, prized delicacy.
Porro selvatico: Wild leek gathered in spring.
Prezzemolo: Parsley, a key Italian herb.
Rafano: Horseradish root used for sauces.
Rapa: Turnip used in broths.
Ravanello rosso: Red radish for salads.
Rucola selvatica: Wild arugula with intense flavor.
Scalogno: Shallot, milder than onion.
Sedano: Celery used in soffritto.
Senape selvatica: Wild mustard greens.
Spinacio selvatico: Wild spinach used in foraged dishes.
Timo: Thyme, aromatic herb.
Topinambur: Jerusalem artichoke, nutty root.
Valeriana: Mâche or lamb’s lettuce.
Zenzero: Ginger root, grown experimentally.
Zolfino: Tiny heirloom bean from central Italy.
Zucca butternut: Butternut squash used in soups.
Zucca marina di Chioggia: Wrinkled heirloom pumpkin.
Zucchetta: Mini pumpkin used decoratively and for soups.
Zucchina gialla: Yellow zucchini, tender and sweet.
Zucchina lunga di Napoli: Long light-green squash.
Zucchina tonda: Round zucchini ideal for stuffing.
Zucchino rampicante: Climbing zucchini grown vertically.

Fruits

Acerola: Tropical cherry high in vitamin C.
Albicocca: Apricot, sweet stone fruit grown in Abruzzo’s warmer valleys.
Amarena: Sour cherry used in desserts and preserves.
Anice: Anise, grown for its aromatic seeds used in liqueurs.
Annona: Cherimoya-like tropical fruit under greenhouse trial.
Arancia amara: Bitter orange used in marmalade and flavorings.
Arancia dolce: Sweet orange, cultivated in sheltered coastal areas.
Avocado: Very limited greenhouse experiments.
Azzeruolo: Mediterranean medlar, small tart fruit used in jams.
Banana: Experimental cultivation in greenhouses.
Bergamotto: Bergamot citrus grown on a small scale.
Carambola: Star fruit grown in microclimates.
Castagna: Chestnut, a fall fruit from Abruzzo’s mountain woods.
Ciliegia: Cherry, abundant in spring, used fresh and in pastries.
Ciliegia di Raiano: Local cherry variety prized for its sweetness.
Ciliegia Ferrovia: Large and firm cherry cultivar.
Cocomero: Watermelon, grown in fertile lowlands.
Corbezzolo: Strawberry tree fruit, slightly acidic, eaten fresh or in jams.
Cotogna: Quince, used in jellies and marmalade.
Dattero: Date fruit grown rarely under controlled conditions.
Feijoa: Pineapple guava, aromatic tropical fruit.
Fico: Fig, widely grown and sun-dried in the region.
Fico d’India: Prickly pear cactus fruit, found in rocky areas.
Fico nero: Black fig, deep flavor and high sugar.
Fico secco: Dried fig, traditional winter sweet.
Fragola: Strawberry, cultivated in valleys and forests.
Fragolina di bosco: Wild woodland strawberry, aromatic and tiny.
Giuggiola: Jujube, a fruit with date-like flavor grown in gardens.
Goji: Red antioxidant-rich berry now grown locally.
Granadilla: Passion fruit relative, rare.
Kaki: Persimmon, a sweet fruit that ripens in late fall.
Kiwi: Common in commercial and family orchards.
Lampone: Raspberry, found wild or cultivated in cool zones.
Lauroceraso: Cherry laurel, ornamental and mildly toxic fruit.
Limone: Lemon, grown along the Adriatic coast.
Limone di Rocca San Giovanni: Abruzzese lemon variety from Chieti province.
Litchi: Lychee, exotic trials exist in warm microclimates.
Mandarancio: Hybrid citrus between mandarin and orange.
Mandarino: Mandarin orange, popular in small citrus groves.
Mango: Grown in greenhouses or warmest parts.
Mela: Apple, grown extensively in hill and mountain areas.
Mela cotogna: Quince apple, aromatic and used for preserves.
Mela limoncella: Historic small apple variety with lemony tang.
Mela Rosa dei Monti Sibillini: Heirloom mountain apple.
Melagrana: Pomegranate, symbolic and nutritious fruit.
Melanzana rossa di Rotonda: Red eggplant often mistaken for fruit.
Melone: Cantaloupe, grown in sandy soils.
Mirabella: Small plum used in distillation.
Mirtillo: Blueberry, grows in Abruzzo’s highlands.
Mora: Blackberry, foraged wild or cultivated.
Mora di rovo: Brambly blackberry found in hedgerows.
Moretta: Wild black cherry used in liqueurs.
Moro: Blood orange type grown in small orchards.
Nespola: Loquat, yellow fruit with tart skin.
Nespola invernale: Winter medlar, ripens after harvest.
Nocciolina: Peanut, occasionally cultivated in sandy areas.
Noce: Walnut, valued for its fruit and oil.
Noce del Fucino: Local walnut variety known for large kernels.
Oliva: Olive, grown for oil and brining.
Oliva Intosso: Heirloom Abruzzese olive cultivar.
Oliva Leccino: Popular dual-purpose olive variety.
Oliva Tortiglione: Local olive used in monovarietal oils.
Pera: Pear, widespread and long cultivated.
Pera Angelica: Sweet and crunchy local pear.
Pera Coscia: Summer pear with tender flesh.
Pera Madernassa: Firm cooking pear.
Pera Spadona: Ancient pear variety from central Italy.
Pera Williams: Popular table and canning pear.
Pesca: Peach, grown in lowland and hilly zones.
Pesca tabacchiera: Flat peach, sweet and juicy.
Pomodorino: Technically a fruit; sweet cherry tomato.
Pompelmo: Grapefruit, grown in select areas.
Pompia: Rare Sardinian citrus sometimes grown in collections.
Prugna: Plum, available in many varieties.
Prugnolo: Wild plum used in syrups and liqueurs.
Rambutan: Exotic tropical fruit rarely grown.
Ribes: Currant, found in highland gardens.
Rosa canina: Rosehip, harvested wild and rich in vitamin C.
Sambuco: Elderberry, used in syrups and liqueurs.
Sorbo: Service tree fruit, ripens post-harvest.
Sorbo domestico: Domesticated service tree grown in orchards.
Susina: General term for plum or damson.
Susina Reine Claude: Green-gold sweet plum.
Tamarindo: Tamarind, not common but experimentally grown.
Uva: Grape, central to Abruzzo’s vineyards.
Uva fragola: Fox grape, intensely aromatic.
Uva Fragolino: Fox grape used for aromatic wines.
Uva Italia: Table grape variety.
Uva Montepulciano: Native grape used in red wine.
Uva Moscato: Sweet white grape used for dessert wines.
Uva Passerina: White grape used in crisp wines.
Uva Regina: Large white grape eaten fresh.
Uva Sangiovese: Red wine grape grown in the region.
Uva Spina: Gooseberry, found in mountain areas.
Uva Zibibbo: Aromatic grape used in sweet wines.
Vaniglia: Vanilla pod, very rare trials.
Ziziphus: See Giuggiola; dried like dates.
Zuccherina di Monreale: Sugary late-season pear.
Zucchina fruttifera: Fruiting squash sometimes eaten as fruit.
Zuccotto: Melon-shaped dessert named for fruit shape.

Herbs

Achillea: Yarrow, traditional medicinal herb.
Aglio: Garlic, a staple aromatic used in nearly all savory dishes.
Alloro: Bay leaf, used to flavor stews and roasts.
Altea: Marshmallow root, used for soothing teas.
Aneto: Dill, delicate herb used in pickles and fish dishes.
Angelica: Angelica root, medicinal and aromatic herb.
Anice verde: Green anise, used in liquors like Centerbe.
Artemisia: Mugwort, used in liqueurs and herbal medicine.
Assenzio: Wormwood, bitter herb used in liqueurs.
Assenzio romano: Roman wormwood, bitter tonic herb.
Bardana: Burdock root, medicinal and edible.
Basilico: Basil, key in Italian sauces and salads.
Basilico limone: Lemon basil with citrus aroma.
Basilico rosso: Red basil, slightly spicier than green.
Calendula: Marigold, used for coloring and medicinal teas.
Calendula officinalis: Pot marigold, used medicinally.
Camomilla: Chamomile, calming herb for tea.
Camomilla romana: Roman chamomile, stronger flavor.
Canapa: Hemp, grown for seed and fiber.
Cappero: Caper bush, flower buds used in sauces.
Carvi: Caraway seed, adds warm aroma to bread.
Cicoria selvatica: Wild chicory, traditional bitter green.
Cicorione: Wild chicory used in bitter greens.
Citronella: Lemongrass, grown in pots and warm gardens.
Coriandolo: Coriander seed and leaves both used.
Coriandolo fresco: Fresh coriander leaves, aka cilantro.
Cumino: Cumin, grown in small amounts for spice blends.
Cumino nero: Nigella seed, aromatic spice.
Curcuma: Turmeric root, bright yellow spice.
Dragoncello: Tarragon, used in vinegars and sauces.
Elicriso: Curry plant, aromatic Mediterranean herb.
Erba cipollina: Chives, oniony herb used fresh.
Erba gatta: Catnip, grown for pets and pollinators.
Estragone: Tarragon, another name for dragoncello.
Eucalipto: Eucalyptus, aromatic used in lozenges.
Fieno greco: Fenugreek, used in spice mixes.
Finocchietto selvatico: Wild fennel, used in sausages and pasta.
Galanga: Galangal root, tropical aromatic.
Garofanata: Clove pink herb, spicy aroma.
Genziana: Gentian root, used in liqueurs.
Ginepro: Juniper, berries used to flavor meats.
Girasole: Sunflower seeds used in snacks.
Guado: Woad, historical dye plant.
Issopo: Hyssop, strong-flavored medicinal herb.
Karkadè: Hibiscus flowers used for infusions.
Lavanda: Lavender, used in aromatherapy and desserts.
Lentisco: Mastic shrub, used in flavorings and gums.
Liquirizia: Licorice root, traditional crop near Atri.
Luppolo: Hop plant, used in beer and spring foraged shoots.
Luppolo selvatico: Wild hop vine used in spring dishes.
Maggiore: Marjoram, related to oregano, milder flavor.
Malva: Mallow, medicinal and culinary herb.
Mandorla: Almond, sometimes used in spice form.
Melissa: Lemon balm, used in teas and desserts.
Melissa officinalis: Lemon balm for soothing tea.
Menta: Mint, grows wild and cultivated.
Menta romana: Roman mint, traditional in lamb dishes.
Mentuccia: Wild mint variety.
Mirto: Myrtle, berries and leaves used in liqueurs.
Nepitella: Calamint, mint-oregano cross used with mushrooms.
Nigella: Black cumin, used in flatbreads.
Noce moscata: Nutmeg, spice used in béchamel and cakes.
Origano: Oregano, essential in Abruzzo pizza and meats.
Origano selvatico: Wild oregano with intense flavor.
Ortica: Nettle, cooked for soups and pasta.
Papavero: Poppy, seeds used in baking.
Paprika: Dried and ground pepper, grown and dried locally.
Pepe bianco: White pepper, imported spice.
Pepe nero: Black pepper, not grown but commonly used.
Pepe rosa: Pink peppercorn, aromatic berry.
Peperoncino: Chili pepper, cornerstone of spicy regional cuisine.
Peperoncino di Altino: Traditional sun-dried chili from Chieti.
Peperone crusco: Crunchy dried pepper used like spice.
Pimpinella: Burnet, salad herb with cucumber flavor.
Prezzemolo: Parsley, flat-leafed and ubiquitous.
Rabarbaro: Rhubarb, used in bitter liqueurs.
Rafano: Horseradish, pungent root grated over meats.
Reseda: Mignonette, grown historically for fragrance.
Rosmarino: Rosemary, shrub used for meats and breads.
Rosmarino prostrato: Trailing rosemary for culinary and groundcover.
Ruta: Rue, strong-flavored and medicinal.
Salvia: Sage, classic with pork and butter sauces.
Salvia sclarea: Clary sage, used in herbal teas.
Santoreggia: Savory, used in legumes and sausages.
Senape: Mustard seed, used for spice and greens.
Senape selvatica: Wild mustard greens and seeds.
Tamerice: Tamarisk, once used in remedies.
Tanaceto: Tansy, strongly aromatic herb.
Timo: Thyme, aromatic shrub for roasts and stews.
Timo limone: Lemon thyme, citrus-scented variant.
Timo serpillo: Wild thyme found on hillsides.
Trigonella: Fenugreek, another name.
Valeriana officinalis: Valerian root, calming herb.
Vaniglia: Vanilla, grown in experimental conditions.
Verbasco: Mullein, tall plant with medicinal use.
Verbena: Lemon verbena used in teas.
Verbena odorosa: Lemon-scented verbena.
Zafferano dell’Aquila: Saffron from Navelli, prized and protected.
Zedoaria: White turmeric, aromatic rhizome.
Zenzero: Ginger root, aromatic and spicy.
Zenzero selvatico: Wild ginger, used in infusions.

Grains

Avena: Oats, grown in cooler climates and used in livestock and artisan flours.
Farro: Emmer wheat, a traditional grain for soups and salads.
Farro dicocco: Specific subspecies of farro cultivated in Abruzzo.
Farro monococco: Einkorn wheat, one of the oldest domesticated grains.
Frumento: Common wheat grown for pasta and bread.
Frumento duro: Hard wheat, ideal for pasta making.
Frumento tenero: Soft wheat used in cakes and bread.
Grano arso: Toasted wheat flour used in Pugliese and Abruzzese cooking.
Grano saraceno: Buckwheat, technically a seed, used in rustic polenta.
Grano solina: Heirloom wheat from Abruzzo’s mountains.
Grano turanico: Ancient wheat similar to Khorasan, grown organically.
Kamut: Ancient grain used for pasta and flour.
Mais: Corn, used for polenta and livestock.
Mais Ottofile: Heirloom eight-row corn ground into flour.
Miglio: Millet, occasionally grown for birds and specialty breads.
Miglio bruno: Brown millet for birdseed and flour.
Miglio perlato: Pearled millet for porridge.
Orzo: Barley, used in soups and beer production.
Orzo integrale: Whole barley with nutty taste.
Orzo perlato: Pearled barley for quicker cooking.
Riso: Rice, less common but cultivated in wet zones.
Riso integrale: Brown rice for healthy dishes.
Riso nero: Black rice, cultivated by artisanal farms.
Segale: Rye, used in mixed grain breads.
Segale integrale: Whole rye for dense breads.
Spelta: Spelt, ancient grain similar to farro.
Spelta integrale: Whole spelt grain.
Tef bianco: White teff, gluten-free grain.
Teff: Teff grain, niche cultivation for gluten-free flour.
Triticum dicoccum: Emmer wheat, classic farro.
Triticum monococcum: Einkorn, ancient wheat type.
Tritordeum: Modern cross between wheat and barley.
Zea mays: Scientific name for corn.
Zizzania: Wild rice grown in wet areas.

Legumes

Ceci: Chickpeas, a staple legume used in soups and purees.
Ceci neri: Black chickpeas with a firmer texture and earthy taste.
Cicerchia: Ancient legume, high in protein and flavor.
Fagioli: Beans in many varieties, key staple.
Fagiolo bianco: White bean for soups and salads.
Fagiolo borlotto: Borlotto bean, mottled and creamy.
Fagiolo cannellino: Small white bean used in Italian cuisine.
Fagiolo del Tavo: Heirloom bean from the Tavo valley.
Fagiolo nero: Black bean for stews.
Fagiolo occhio nero: Black-eyed pea, heat tolerant legume.
Fagiolo rosso: Red kidney bean, used in rustic dishes.
Fava: Fava beans, grown widely and used fresh or dried.
Fava grossa: Large variety of broad bean used in rustic dishes.
Fava piccola: Small broad bean, traditional in mountain zones.
Fave secche: Dried fava beans used in hearty soups.
Lenticchia di Santo Stefano di Sessanio: Tiny, flavorful lentils from Abruzzo’s high plains.
Lenticchia nera: Black lentil variant, rich in iron.
Lenticchie: Lentils, grown in hilly areas for protein-rich stews.
Lenticchie rosse: Red lentils for quick soups.
Piselli: Green peas, used fresh and dried.
Piselli spezzati: Split peas for purees.
Pisello selvatico: Wild pea found in meadows.
Quinoa: Grown experimentally in high altitude regions.
Quinoa rossa: Red quinoa used in salads.
Roveja: Wild pea used in traditional mountain dishes.
Soia: Soybeans used in rotation with other legumes.
Soia nera: Black soybean for fermentation.
Soia verde: Mung bean used in sprouting.
Zuppetta mista: Mixed legume and grain blend for soup.

Nuts

Arachidi: Peanuts, grown in sandy soils.
Carruba: Carob pod used as cocoa substitute.
Castagna: Chestnut, used fresh or milled into flour.
Mandorla: Almond, cultivated in coastal and hill areas.
Mandorla amara: Bitter almond used sparingly for aroma.
Mandorla dolce: Sweet almond for baking and oil.
Nocciola: Hazelnut, used in pastries and spreads.
Nocciole di Tollo: Local hazelnuts from Chieti province.
Noce: Walnut, abundant in foothills and mountains.
Noci verdi: Green walnuts used in liqueurs.
Tonda Gentile: Premium hazelnut cultivar.

Seeds

Chufa: Tiger nut, cultivated for horchata-like drink.
Fico secco: Dried fig used like a snack or sweetener.
Semi di amaranto: Amaranth seeds, nutrient dense.
Semi di canapa: Hemp seeds, rich in omega-3 and used in baking.
Semi di chia: Chia seeds used in health foods.
Semi di coriandolo: Coriander seeds used as spice.
Semi di finocchio: Fennel seeds for breads and sausages.
Semi di girasole: Sunflower seeds for oil or snack.
Semi di lino: Flax seeds, rich in fiber and omega-3.
Semi di papavero: Poppy seeds used in baked goods.
Semi di senape: Mustard seeds for pickles and greens.
Semi di sesamo nero: Black sesame used in artisan baking.
Semi di zucca: Pumpkin seeds, roasted or used in breads.
Senape: Mustard plant for seed and greens.