A simple, yet genuine cuisine
Immerse yourself in the hills and the surrounding villages of Tortoreto and savour local products, traditions carefully maintained by our custodians of the land. Fresh and aged cheeses, extra virgin olive oil, vegetables, and typical cured meats, traditional home-made processing of pork, are just a few examples that reflect the passion and dedication for this land.
Enrich your adventure with a visit to one of the many wineries, accessible not by car but also by e-bike. Numerous wine events are organised throughout the year. Our indigenous grape varieties, such as Trebbiano and Montepulciano d’Abruzzo, feature wines that represent the character of the local people: strong, kind, and welcoming.
Some corners of Abruzzo still maintain unspoiled nature that has a decisive influence on the cuisine and food products of the region, every taste is a discovery.
Abruzzo specialties
Olive oil
A typical product, strong with a pleasantly bitter aftertaste, a must-try.
Artisan pasta
Pasta with an unmistakable flavour appreciated by the best chefs.
Adriatic Seafood
Marinated anchovies, spaghetti with clams, fish stew or fried mixed seafood, the perfect blend between land and sea.
White wines
Excellent local white wines, Trebbiano d'Abruzzo D.O.C. deserves a special mention.
Arrosticini
Linked to the pastoral tradition of Abruzzo, delicious meat skewers accompanied by toasted bread with a sprinkle of olive oil.
Fried cheese
A light and crispy batter wrapped around a melted cheese heart. A sensory experience.
Traditional cakes and biscuits
Pizza Dogge, Mostaccioli, Caggionetti, Tarallucci, and many other local specialties to try.
Red wines
Montepulciano d'Abruzzo D.O.C.G, an international excellence stands out among them.
Wine and olive oil, Abruzzo's excellence since ancient times
The olive tree has been present in the Teramo area from time immemorial, especially on the strip that extends from the sea to the foothills. The designation of the local oil, "Pretuziano delle colline teramane," derives from the ancient name of Teramo, which according to some historians was attributed to the Phoenicians who called it "Petrut," meaning "elevated place surrounded by waters." The territory was known as "Petrutium," which later in Roman times became "Aprutium," from which the entire region of Abruzzo derived its name.
Wine is much more than a simple fermented juice: it tells a story of a territory, conveys emotions, and it’s a journey for the senses. The indigenous Abruzzese grape varieties, including the famous Montepulciano d'Abruzzo and Trebbiano d'Abruzzo, define our hills. The producers of these wines embody the essence of the territory, acting as custodians to protect and transmit its soul. Our wineries, open for guided tastings, will make you fall in love and take a piece of Abruzzo home with you.
Chitarrina alla Tortoretana
With its local but noble ingredients, it perfectly represents our area, "of sea and land."
Ingredients for 6 people:
Preparation time 30 minutes.
Place the clams in a container filled with water and rinse vigorously, changing the water several times. Place 700g of clams in a saucepan, cover, and cook over high heat for two or three minutes until they open. Remove the saucepan from the heat, shell the clams one by one and place them in a bowl. Strain the remaining liquid in the saucepan and set aside. Clean and finely chop the squid. Heat some oil in a pan, add finely chopped onion and garlic, and sauté for a minute. Add the chopped squid with a pinch of salt. Sauté for a moment, then add a tablespoon of white vinegar.
Once the vinegar has evaporated, add the strained clam liquid and simmer for about 15 minutes. Towards the end, add the shelled clams back into the saucepan, mix well, and simmer on low heat for a few minutes. Meanwhile, heat another saucepan with oil, finely chopped onion, and garlic; sauté slowly for a moment, then add 300g of whole clams. Cover and cook over low heat. Once all clams have opened, add in with a teaspoon of fresh chopped parsley. Strain the clam liquid and set aside. Dice the tomato and season with oil, salt, and parsley. Cook the chitarra pasta in lightly salted water until “al dente”, then drain. Pour the cooked chitarra pasta into a pan over the heated the squid and clam sauce and toss for a few minutes. Arrange the chitarrina on a serving plate and garnish with the opened clams and diced tomato. For added spice, you can add chili flakes.
