Picciano

Pasta alla pecorara or shepherd's pasta is a traditional pasta dish originating from the region of Abruzzo. The dish is prepared with thick and chewy rings of fresh pasta that are combined with a sauce consisting of red bell peppers, eggplants, zucchinis, carrots, onions, tomatoes, and o... Read more

Trippa alla Pennese is a traditional dish originating from Penne in Abruzzo. The dish is usually made with a combination of tripe, olive oil, onions, celery, tomatoes, pecorino, parsley, bay leaves, mint, bell peppers, and marjoram. The tripe is cleaned, boiled in salted water, drained, cut into ... Read more

This variety of olive oil is produced in the province of Pescara located in the heart of the Abruzzo region which is characterized by mountains and hills, settled between the Sirente area and the Adriatic sea. Due to the micro-climate of the area and the quality of the soil (limestone, clay, sand... Read more

Maccheroni alla molinara is a unique Italian pasta type originating from Abruzzo's Teramo and Pescara. The pasta noodles are very long and loopy, always rolled and shaped by hand. They consist of tepid water, eggs, and durum wheat flour. Expertly trained hands shape the pasta into a long noodle t... Read more

Aurum is a brandy-based, orange-flavored liqueur that hails from Pescara. It is made with aged brandy and an orange infusion, while the distinctive orange color is also attained with the addition of saffron. The liqueur is aged before it is bottled. Aurum is sweet and smooth, with a flav... Read more