Annoia is a traditional dish from the Abruzzo region in Italy. It is a type of soup that is typically made with legumes, vegetables, and various types of meat. This hearty dish is popular in several towns and communes of Abruzzo, including Sulmona, L’Aquila, and Chieti.

The history of Annoia can be traced back to the rural traditions of Abruzzo, where it was often prepared by farmers and shepherds. It was a way to make use of the ingredients that were readily available, such as beans, lentils, and vegetables from the local farms. Over time, different variations of Annoia emerged, with each town or commune adding its own unique twist to the recipe.

One of the key features of Annoia is its recognition as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the dish is made according to specific specifications and traditional methods. The ingredients used must be locally sourced, and the preparation techniques must adhere to the traditional practices of the region.

A typical recipe for Annoia includes ingredients such as borlotti beans, lentils, potatoes, carrots, celery, onions, pancetta, and various types of meat like pork ribs or sausages. The ingredients are cooked together in a large pot with water or broth until they are tender and flavorful. The resulting soup is often served with a drizzle of extra virgin olive oil and a sprinkle of grated pecorino cheese.

1. “Annoia: la zuppa abruzzese” – Abruzzo Turismo (
2. “Annoia, la zuppa abruzzese” – Abruzzo Cultura (