Do See Eat Drink in Italy

What to drink and eat in Pescara

Pescara

The culinary tradition of Pescara is linked to the typical flavors of a generous land. Among the products of the land in particular are to be mentioned a wide variety of mushrooms, the prized black truffle and white truffle, the black winter truffle and black truffle or Scorzone. Excellent sheep and goat cheese, sweet and spicy, among which the cheese “puntato”, like pecorino, mozzarella, fresh mozzarella, scamorza, caciocavallo, pecorino and goat cheese. The variety of breads includes that “al canestro”, that is leavened in wicker baskets wrapped in tea towels, or “il cuscinetto”, low and rectangular, and the classical loaf. While, the traditional pasta is worked with the spring water, the bronze dies or by hand, cut with “lu Carrature” or “meunière”, among which sagne, ravioli and pappardelle. As for the main dishes is the roast pork, in addition to arrosticini, or skewers of lamb. And still, the sheep “alla callara”, seasoned with aromatic herbs and sausages called “sausages of sheep track”. Among the desserts the Parrozzo is a typical dessert of Pescara which has its origins in the agricultural society of the past. Important is the wine production, among which the Montepulciano, Trebbiano, Cerasuolo and Moscato di Castiglione. The liqueur of Pescara is the Centerba, a liquor emerald green with high alcohol content.

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