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Typical dishes of Trabocchi coast

The abruzzese culinary tradition is quite varied. It is characterized by pastoral tradition in the hinterland and by the maritime traditions. In Abruzzo you can be in less than an hour, from 1900 meters of altitude of refuge Bruno Parker on the Maiella up to the beaches of Francavilla al Mare. The typical cuisine foods of the Abruzzo are bread, cheese, meat and wine.


The first courses

“Maccheroni alla chitarra”:
They are spaghetti with egg pasta with a square section. This is the typical dish of the Abruzzese tradition. The name of this spaghetti comes from the tool (the so-called chitarra, literally “guitar”) this pasta is produced with, a tool which is a frame with a series of parallel wires crossing it. This shape of the tool is similare to a guitar. It is a very delicious dish that can be served also with the so-called “Pelosi”.

“Brodo con cardone”:
This dish is usually prepared for the holiday season and it requires long time and long cooking times.

“Sagne e fagioli”:
Genuine and simple dish of Abruzzo culinary culture, that is included in the menu of all the trattorie and restaurants in the area. The ingredients change according to the area. Some ingredients such as chickpeas, broccoli can be added or replaced.

“Crespelle in brodo”:
They are light crepes to be served as timbale or in broth.


Second courses:

“Arrosticini” are the most typical dish of Abruzzo in Italy and abroad. They have ancient origins, related to the pastoral tradition. In 1930 the German photographer Paul Scheuermeir took a picture in the old village of Civitaquana while a family was cooking and eating the well-known meat skewers.
“Arrosticini” are made by inserting cubes of sheepmeat, alternated with fat and lean meat. Thanks to this mix of meats, the “arrosticini” are so tender and full of taste.
Whoever visits or stays in Abruzzo cannot taste this specialty. Very few are those who don’t like them.

“Fish soup”:
This is the typical vastese dish, and more generally of the Costa dei Trabocchi. This is a plate of seafood made mainly with rockfish (or other fish spieces) seasoned with fresh tomato and herbs.

“Pallotte cacio e ove”:
This is a traditional peasant recipe. It was one of the dishes born of the “poor” cooking of the past. It replaced the meat thanks to its high nutritional value, to its taste and to the reuse of leftovers. The “pallotte” are prepared with breadcrumbs, cheese and eggs. Today they are a delicacy from the Abruzzo region and they can be seasoned with tomato sauce, or they can be fried.

It is the main dish prepared for village festivals. In the past it was only the traditional gastronomic specialty, while in recent years it is present among the dishes of the modern street food. The chefs have preserved jealously the recipe that has been handed down from father to son. According to the quality and quantity of spices yu can taste different kinds of “porchetta”.
“Porchetta” is tasty if it is served with potatoes and a glass of wine. However the most authentic experience is the itinerant “porchettaro”, who cooks tasty sandwiches fast food.

“Cozze alla Vastese”:
Vasto is known for its seafaring culinary tradition that, in addition to soup, also includes the “cozze alla vastese” as a succulent seafood appetizer.
They can be eaten hot or cold, depending on the proposal of the restaurateur.

It is a typical artisan sausage of very ancient origin that is prepared using the best parts of the pig. The production area is located on the border between Abruzzo and Molise, in the territory that stretches from the coast up to Schiavi d’Abruzzo.

“Zuppa di cipolle”:
It is a “poor” dish of the rural tradition of Abruzzo and the recipe can be different according to the area. The ingredients must be of excellent quality in order to increase the flavor of the dish and to enhance its genuineness. It can be served as a hot appetizer together with slices of homemade bread to be soaked.

“Pizz e foje”:
This is a specialty that, according to tradition, was cooked in the fireplace in the hot ashes. It is cooked usually in pan, in the baking tray or in the oven. The preparation includes potatoes, oil and corn flour.

“Cif e Ciaf”:
This is a pig stew that is usually served with the corn pizza and red wine. It is named after its cooking method. The meat, cut into pieces, is tossed quickly in a skillet with oil and onion. At the end of the cooking time, dry white wine is added.



These are typically Christmas sweets, shaped like a “raviolo” and filled with a filling that can be different according to the production area. According to the tradition of the Abruzzo region they are filled with chestnuts and cinnamon.

“Bocconotto” is the flagship of the culinary tradition of the Abruzzo region. The original recipe belongs to the town of Castel Frentano, even if it is spread in various provinces. Its origin is however uncertain but it dates back to the spread of cocoa in Europe in the early 19th century. At first it was a sweet tasted only by the wealthy families. However in the early 1900s it began to be savoured even from the lower social classes. Today it is one of the main products of the Abruzzo confectionery tradition. It is a short pastry biscuit filled with a solid cream of dark chocolate, almond and cinnamon. A good balance between the soft pasta and the strong flavor of the filling.

This is the typical sweet made in Ortona, where, for centuries,it is prepared according to the traditional recipes. It is a dessert similar to a cone-shaped waffle, to be served empty or even stuffed. The dough is made up of flour, extra virgin olive-oil and cooked must. The “nevole” are cooked with a special iron consisting of two flat, round plates. The dough is placed between them, and once closed it will mark a design on the dough itself.

 “Ombelico di Venere or Celli pieni”: 
They are the typical desserts of Christmas time even if today you can buy them all year at the shops of the region. The ingredients are: orange peels, toasted almonds and jam of Montepulciano d’Abruzzo.“Parrozzo”:
Parrozzo is the most typical “made in Abruzzo” cake of Christmas time. It has a round shape with a rich solidity. It is characterized by its typical intense taste: a perfect blend of almonds and chocolate with a subtle citrus aftertaste.
Historicaly, its origins are related to the agricultural society, because it was “pan rozzo”, that a semispherical loaf made by peasants with the cornmeal and baked in a wood oven. Then in 1920, a pastry chef from Pescara realized that it could become a “sweet”, changing the recipe but preserving the original features. Inspired by the colors and shapes of the “pan rozzo” and preserving the same shape, D’Amico combined the yellow of the corn with the eggs and added a cover of fine chocolate to evoke the typical burned food when cooking in a wood oven.
Thus was born the “parrozzo”, and Gabriele D’Annunzio was the first one to taste it and to sing its praises with these words: “E’ tante ‘bbone stu parrozze nove che pare na pazzie de San Ciattè, c’avesse messe a su gran forne tè la terre lavorata da lu bbove, la terre grasse e lustre che se coce e che dovente a poche a poche chiù doce de qualunque cosa doce”.

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