Abruzzo is the mountainous central region of Italy, famous for its Montepulciano d’Abruzzo. The rugged terrain, 65% of which is mountainous, helped to isolate the region from the winemaking influence of the ancient Romans and Etruscans in Tuscany, but the area has had a long history of wine production. The region produces about 5% of all the wine in Italy of which 60% is red. The region has notably hearty cuisine, including various types of roast lamb and Arrosticini, a skewered lamb dish. One of the most prominent dishes is maccheroni alla chitarra, a pasta produced by pushing through strings to produce a long noodle similar to spaghetti. Closer to the coast, seafood plays a more prominent role, including several fish stews cooked in earthenware pots, and flavored with tomatoes, herbs, and pepperoncino.