Cuisine de la mer
Fish soups, blue fish, fried seafood and Adriatic flavours to discover in restaurants and seafront venues.
Organiser
Que manger
Plats, vins et produits typiques de la tradition des Abruzzes.
Saveurs des Abruzzes
Que manger à Montesilvano
La cuisine locale réunit mer Adriatique, collines des Abruzzes, traditions pastorales et produits simples préparés avec soin.
De la mer à la montagneUn voyage entre poisson, arrosticini, vins et desserts traditionnels.
Tradition au gril
Arrosticini, meats and inland products tell the most authentic side of Abruzzo cuisine.
Vins et produits typiques
Montepulciano d’Abruzzo, olive oils, desserts and handmade pasta complete the food experience.
À goûter
Plats et produits typiques
Une sélection de saveurs des Abruzzes à chercher dans les restaurants, trattorias et lieux du territoire.
01
Arrosticini
Skewers of sheep meat cooked over a long narrow grill. Traditionally eaten in bunches of ten with red wine.
02
Pescara-style fish soup
Adriatic fish soup with sweet pepper and tomato. Served with toasted bread.
03
Parrozzo
Traditional dessert made with almonds and dark chocolate, even celebrated by Gabriele D’Annunzio.
04
Pasta alla mugnaia
Long handmade pasta pulled into a single strand and served with mixed meat ragù. A true Abruzzo ritual.
05
Ventricina
Typical cured meat flavoured with sweet pepper: deep red colour and bold taste. Perfect on sharing boards.
06
Montepulciano d’Abruzzo
The region’s iconic red wine: full-bodied, generous and perfect with local meats and cheeses.
Saveurs des Abruzzes
De la mer à la montagne
Une table qui change en quelques kilomètres : côte, collines, montagne, vins et desserts de tradition.
De la mer Adriatique
Blue fish, shellfish and molluscs caught every night by trabocchi and fishing boats from Pescara and Giulianova.
- Pescara-style fish soup
- Marinated sardines
- Vasto-style scapece
- Mixed Adriatic fried seafood
De la montagne
Sheep, lamb and pork: Abruzzo’s pastoral tradition cooked over grills and charcoal braziers.
- Sheep arrosticini
- Lamb with cheese and eggs
- Vasto-style ventricina
- Liver sausages
Pâtes faites main
Ancient grains, semolina and fresh eggs: Abruzzo pasta is still rolled by hand with a rolling pin, following rural tradition.
- Pasta alla mugnaia
- Maccheroni alla chitarra
- Sagne and beans
- Ricotta and saffron ravioli
Vins et huiles
One of Italy’s most awarded regions for quality and excellence: full-bodied reds, mineral whites and intense olive oils.
- Montepulciano d'Abruzzo DOC
- Trebbiano d’Abruzzo
- Cerasuolo rosé
- Extra virgin olive oil from the Chieti hills
Desserts traditionnels
Almonds, honey, chocolate and figs: Abruzzo desserts come from the land and patron saint festivals.
- Parrozzo
- Ferratelle (pizzelle)
- Bocconotti from Castel Frentano
- Sise delle monache
Produits typiques
A distinctive pantry made of pasture cheeses, unique cured meats and spices grown only here.
- L’Aquila PDO saffron
- Pecorino di Farindola
- Majella truffle
- Sulmona sugared almonds