In Abruzzo on the streets of wine and cheese
Strait between sea and mountains, the area that stretches between the provinces of Teramo and Pescara is emblematic of the extraordinary (and often little known to mass tourism) variety of eco ambienti in a region, Abruzzo, which can boast the presence of three national parks, a regional park and 38 protected areas, oases, regional reserves, and state reserves, which still live in the rare species of flora and fauna.
In short, that the traveler will not have to choose between the many excursions into the varied landscape of the National Park of Gran Sasso and Monti della Laga, perhaps by walking or by bike Road Master of the Park which follows more or less the route of the ‘ old Roman road Via Cecilia, or off to explore (or at rest) in the long shoreline that has for long stretches of wide sandy or gravel. Among Pineto and Silvi, north of Pescara, is the Torre del Cerrano marine protected area, where you can find a dune environment where virtually intact and, plunging a few kilometers from the coast, you can admire the natural wonders and interesting archaeological finds.
One of the main excellence of the area is wine, especially the Montepulciano d’Abruzzo DOC obtained from the vine here at least since the eighteenth century and which tradition says was born in Torre de Passeri (Pe).
It is produced in the types Cerasuolo, Red, Red Hills Reserve and Teramane. One of the historical cellars whom we owe the greatness of this wine is certainly Valentini (via del Baio 2 in Loreto Aprutino) where Francis Paul, with his wife Elena and his son Gabriel, continues the strong tradition of family.
In San Martino sulla Marrucina (via Gamberale 1), another name of the regional is essential Masciarelli: Gianni, now replaced admirably by his wife Marina Cvetic, was the man who reinvented the Montepulciano modern twist.
And, looking to the future, one can not but mention Torre dei Beati, young and well-kept cellar of Loreto Aprutino (district Poggioragone 56) which also offers an interesting Pecorino, a white man who in recent years has been experiencing a rediscovery right.
Other key food, tied to the historic pastoral tradition of the Gran Sasso, is cheese. Particularly noteworthy are the very limited production of pecorino Faringdon that produced in the homonymous municipality, is prepared by addition of rennet pork, marcetto (creamy and spicy) and canestrato of Castel del Monte, protected by a Slow Food Presidium.
To see an accurate historical reconstruction of different home environments and work, peasant traditions and arts, it is advisable to visit at the museum MUTAC in Picciano (25 kilometers west of Pescara), in Viale dei Pini 17. In the same country, in Piazza Duca degli Abruzzi 8, you can enjoy hearty home cooking, family proposed by Di Giovacchino Font’Artana in the restaurant.
Other unmissable gastronomic address is, in Pescara, the restaurant Taverna 58 (course Manthoné 46): located in the historic neighborhood that was the birthplace of two famous writers such as Gabriele D’Annunzio and Ennio Flaiano (the house-museum of the latter, declared national monument, is located on the same street at number 111), offers excellent meat and “fish mountain.”
