The tradition of mid-morning nourishment
In Abruzzo, sdijuno refers to a mid-morning meal rooted in the region’s rural heritage. Traditionally, farmers and shepherds ate this substantial repast around 11 AM to sustain their labor-intensive days. Recent studies suggest that this practice may contribute to longevity among Abruzzese centenarians. Before modern work schedules and city life reshaped daily eating patterns, rural communities relied on sdijuno to sustain their energy throughout the day. Offering insight into Abruzzo’s cultural and culinary traditions, sdijuno reflects a lifestyle that balances work and nourishment. At a time when we are always in a rush, sdijuno emphasizes the importance of seasonal, “slow” and mindful eating.
The origins of sdijuno
Farmers and shepherds in Abruzzo started their days before dawn. Breakfast was often minimal—bread, brewed barley, or a splash of wine. By mid-morning, after hours of physical labor, hunger set in. Sdijuno was the solution. It provided nourishment without slowing down the workday. Unlike lunch, which required a break and involved cooking a soup or something warm and nourishing over the fire, sdijuno was quick and practical.
The term itself comes from the local dialect, meaning “the opposite of the fast.” This practice aligns with the eating habits found in many Mediterranean cultures, where multiple small meals throughout the day support sustained energy and digestion.
What’s on the table and in the glass?
Sdijuno is simple but satisfying. It highlights the core elements of Abruzzese cuisine—local, seasonal, and hearty.
Bread and Cheese – A thick slice of crusty bread with fresh or aged pecorino is common. The cheese, made from sheep’s milk, offers a rich, salty contrast to the bread’s dense texture.
Cured meats – Slices of homemade salami, ventricina (a pork sausage commonly produced in Abruzzo and Molise), or prosciutto provide protein and fat for lasting energy.
Eggs – A quick frittata with seasonal greens or onions makes an easy, nutritious addition. A classic Abruzzo recipe that uses cheese and eggs is Pallotte cacio e ova.
Vegetables and legumes – Leftover soups and greens, or a small bowl of lentils often are part of sdijuno. Each family and village has its own variations.
In terms of beverages, a glass of local wine often accompanies the meal. Abruzzo wines complement the robust flavors of the food. A glass of Montepulciano d’Abruzzo, Cerasuolo or Trebbiano is common. Farmers believed a moderate amount of wine provided warmth and strength. We agree, of course.
Is sdijuno still practiced today?
Though modern life has changed daily eating habits, sdijuno remains part of the Abruzzese culture. Some older generations continue the tradition, while others embrace it on weekends or during harvest. In agriturismi and local homes, guests may experience a late-morning spread resembling the traditional sdijuno. Restaurants and food festivals in Abruzzo have also revived interest in this meal. Visitors can find sdijuno-inspired tasting menus featuring local cheeses, cured meats, and rustic bread. Some wineries pair mid-morning bites with their vintages, recreating the historical connection between food and labor.
Bringing sdijuno into your routine
You don’t need to be working the land to appreciate sdijuno. If you prefer an early breakfast but feel hungry before lunch, a small, balanced meal like this can keep your energy steady. Do like the old Abruzzesi di and pair wholesome foods with a mindful eating approach. Would adding sdijuno to your day improve your energy and focus?
Next time you visit Abruzzo, look for this tradition in small rural areas. Experience the flavors and history of a meal that has fueled generations of hardworking people.
