Arriving in the Abruzzo region for the first time, you might think you were somewhere other than Italy. Separated from the rest of the country by the Apennine mountains, it was not until the 1960s and the building of tunnels connecting the region with Rome and Bologna, that travel became feasible. Its economy remains almost entirely agricultural and self-sufficient, geographically defined by the borders of the Gran Sasso, the highest part of the Apennines on one side and the Adriatic Sea on the other. Small wonder that Abruzzese food traditions are a reflection of its landscape as well as its people and that, more than other parts of Italy, it has retained its links to traditional produce and cultures. These unique features make Abruzzo such a special region to experience the close connection with its food culture, traditions and with seasonal and local ingredients. Abruzzo is also recognised as the greenest region in Europe as almost half of its territory, the largest in Europe, is set aside as national parks and protected nature reserves. These ensure the survival of 75% of Europe's living species, including rare species such as the small wading dotterel, the golden eagle, the Abruzzese chamois, the Apennine wolf and the Marsican brown bear. Food stories Abruzzo is home to a rich diversity of products and ingredients, unique to the region and all with a story. Some 17 of them, from cheese and apples to lentils and olive oil, are part of the Slow Food Ark of Taste – a measure of their global significance in the world of food traditions. We will be visiting some of these producers, (such as the wonderful Danielle D’Agostini sheep’s milk cheese produced 800metres up in the hills above farmhouse) and we will be using many of them to cook with.