Best Province of Teramo Foods
MAIN INGREDIENTS
Chitarrine alla Teramana is a traditional Abruzzese pasta dish dating back to 1600. This first-course meal consists of chitarra pasta (thin spaghetti with a square shape) and a tomato sauce with tiny meatballs. The meatballs are made with a combination of ground beef, egg yolks, parmesan cheese, nutmeg, salt, and pepper, while the tomato sauce is usually prepared with beef, pork ribs, bones, tomatoes, carrots, celery, onions, olive oil, salt, and pepper.
Once prepared, chitarrine alla Teramana are typically topped with Parmigiano-Reggiano or Pecorino cheese before serving.
Bucatini al sugo di suri is a traditional dish originating from Giulianova in Abruzzo. The dish is made with a combination of bucatini pasta, mackerel, tomatoes, basil, olive oil, and salt. The mackerel is cooked in olive oil until golden. The tomatoes and basil are added to the pan and cooked with the fish until the sauce thickens.
Once prepared, the contents from the pan are simply mixed with cooked bucatini pasta, and the dish is ready to be enjoyed.
MAIN INGREDIENTS
Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and cloves are fried in olive oil and mixed with the goat meat that’s cut into cubes.
Once browned, the meat is deglazed with white wine. Once the alcohol evaporates, the ingredients are covered with water and simmered for about an hour. Chopped and peeled tomatoes are added to the pot and cooked for another hour. The peppers are cut into strips, fried in olive oil, drained, seasoned with salt, and added to the pot.
Scrippelle 'mbusse is a traditional Italian dish hailing from Abruzzo. It consists of seasoned pancakes in a clear broth. The batter is made with flour, eggs, milk, and salt, with the occasional addition of parsley and nutmeg.
Once done, the pancakes are sprinkled with grated parmesan or pecorino and rolled, then placed in shallow bowls. The hot chicken broth is then poured over the pancakes and the dish is ready to be served.
MAIN INGREDIENTS
Tacchino alla canzanese is a traditional dish originating from Canzano in Abruzzo. The dish is usually made with a combination of turkey, white wine, garlic, rosemary, salt, and peppercorns. The turkey is cleaned, halved, and most of the bones are removed or crushed.
It's placed in a terracotta pot with garlic, rosemary, white wine, salt, and peppercorns. The ingredients are covered with boiling water, and the pot is placed into a wood-burning oven to cook for four hours. After that, more wood is added, the turkey is turned, and it's cooked for four more hours.
MAIN INGREDIENTS
Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rosemary, and hare pieces are sautéed in olive oil until the meat is golden.
It is then covered with the stock and seasoned with salt and pepper. The mixture is simmered for more than an hour over low heat. The anchovies, chopped pickles, and capers are added to the pan and the dish is cooked for a bit more until the meat is completely tender.
Ndocca is a traditional offal dish originating from the province of Teramo. It's made with a combination of inexpensive parts of pork (snout, tail, rind, tongue, feet, ears), salt, peppercorns, pork blood, and hot chili peppers. The assorted offal is burnt to disinfect it and to remove the hair, and it's then cut into small pieces that are washed and soaked in cold water.
The pieces are boiled in water with salt, peppercorns, and hot peppers. The pork blood is boiled separately and cut into small cubes once done. The cubes are added to the ndocca before it's removed from the heat source and served, either warm or cold.
MAIN INGREDIENTS
Hailing from Abruzzo, pastuccia is a traditional polenta pie with salumi and raisins. The pie is a specialty of the town of Teramo. It's made with a combination of olive oil, polenta, pancetta, peeled and chopped soppressata sausage, golden raisins, egg yolks, and seasonings.
The mixture is poured into a baking pan and the dish is then baked until the top becomes golden. Pastuccia is usually served as an appetizer, and sometimes as a hot or cold accompaniment to meat dishes and vegetables, but if it's served as a main course, it's recommended to accompany pastuccia with a fresh salad or green vegetables.
OTHER VARIATIONS OF Polenta
Ventricina Teramana is a soft, spreadable sausage prepared around the Abruzzan city of Teramo. Made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt, ventricina Teramana is either placed in natural casings or preserved in sterilized glass jars.
This flavorful sausage is best enjoyed spread on crusty bread, then shortly grilled - the ventricina-flavored bruschetta tastes even better when accompanied by a glass of local red wine such as Montepulciano d’Abruzzo.
OTHER VARIATIONS OF Ventricina
Best Province of Teramo Food Producers
Verrigni is a prestigious Italian pasta producer based in Roseto degli Abruzzi, in the Teramo province of the Abruzzo region. Founded in 1898, the company is known for its commitment to quality and tradition. Verrigni uses premium Italian durum wheat and employs slow-drying techniques at low temperatures to preserve the pasta’s flavor and nutrients.
What sets Verrigni apart is its use of both bronze and gold dies, giving the pasta a unique texture that enhances sauce absorption. The brand offers a wide range of products, including classic shapes, whole wheat and organic options, and gourmet pasta for fine dining.
BEST Pastificio Verrigni Pasta
Tenuta Zuppini is located in Teramo, in the Abruzzo region of Italy. It produces extra virgin olive oil using traditional methods alongside modern technology to ensure high quality. The estate focuses on sustainable agricultural practices and cultivates local olive varieties such as Dritta, Leccino, and Tortiglione.
Their olive oils have received various awards and certifications for quality and authenticity.
AWARDS
Frankfurt International Trophy - Grand Gold
2022
BEST Cantina Mazzarosa Wines
Best Province of Teramo Food Products
AWARDS
Flos Olei - The Best
2023
AWARDS
Flos Olei - The Best
2021
AWARDS
Frankfurt International Trophy - Grand Gold
2022
Fusilloro is a premium artisanal pasta from Verrigni, crafted using gold dies instead of the traditional bronze ones. This unique technique gives the pasta a distinctive texture—both smooth and porous—allowing sauces to adhere in an exceptional way.
Made exclusively from high-quality Italian durum wheat semolina, Fusilloro embodies the perfect balance of tradition and innovation. Its slow drying process at low temperatures preserves the wheat’s natural flavors and nutrients, ensuring a superior culinary experience.
The spiral shape of Fusilloro makes it ideal for rich, hearty sauces, enhancing every bite with a perfect fusion of taste and texture.
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