Typical Abruzzese cooking

A holiday in Tortoreto, in Abruzzo, will help one to discover a marvelous territory and appreciate its cooking. Mediterranean and creative, it is based on traditional recipes but the Abruzzese cooking can offers also refined tastes, as refined are the wines and oil, appreciated all over the world. Among the main Abruzzese courses, the "maccheroni alla chitarra" is the most important one; appreciated are also the "scrippelle", kind of crepes served with a soup, and the "timballo".

Among the typical desserts: the "pizza", made in Easter, that is blessed during the Mass in the Easter night; the "parrozzo", typical of Pescara, whose name is due to the poet D'Annunzio; the "calgiunitti", filled with chickpea, marmalade and pine nuts; the "bocconotti", made with pastry and the delicious "confetti" (sugared almonds) from Sulmona. About wines, the typical vine varieties are the Montepulciano d'Abruzzo DOC among the red wines (that include even the Cerasuolo) and the Trebbiano d'Abruzzo DOC, among the white wines.