Most likely introduced by the Etruscans, winegrowing in Abruzzo dates back to around the 6th century BC, perhaps earlier. One of the earliest historical mentions of winemaking was in the 1st century by Ovid. Considered Rome’s wittiest poet and a native of the Abruzzan city of Sulmona, Ovid (among others) sang the praises of wines made from the apianae grape - which was probably produced in the style of today’s Moscato sweet wines.
 
The region of Abruzzo is either considered as the extreme north of southern Italy, or the extreme south of northern Italy, depending on how you look at it. A rough and rustic region, Abruzzo is sprinkled with mountains, valleys and gorges all bathed in verdant foliage. Abruzzo boasts the greatest number of national parks and preserves in the country.  Because of this, it is known as “the lung” of Italy. The temperature can vary greatly from place to place and even from morning to night.  It is possible to go skiing in the day and yet sit out by the sea to dine comfortably in the evening.  
 
From the Middle Ages onward, for reasons of both defense and sustenance, the towns of Abruzzo developed in the mountains. Abruzzo’s inhabitants were long regarded as stubborn hill people until the automobile made it easier to travel between mountain towns. Historically, the Abruzzesi were able to defy several attempted rulers from the Greeks and Romans to the Swabians and Bourbons but Spanish influence from the south remains evident.
 
Modern day cuisine reflects this mountain culture. Though the Adriatic is full of fish, even coastal dwellers look to the land for sustenance. The food of Abruzzo is hearty and rustic, and is often strongly flavored and spicy. Favored meats include lamb, mutton and pork. Ewe’s milk is the source of pecorino cheese. In years past, la panarda, a meal of 30-40 courses, was an icon of Abruzzian gastronomy, but today it is a rarity.