What to Eat and Drink in Pescara

Pesaro’s food and wine tradition is rooted in the typical flavors of a bountiful land. Among the local produce, particular mention should be made of a wide variety of mushrooms, the prized black and white truffles, the winter black truffle, and the summer black truffle, also known as “Scorzone.” The sheep’s and goat’s milk cheeses are excellent, ranging from mild to tangy, with standout varieties including “formaggio puntato” (similar to pecorino), “fior di latte,” fresh mozzarella, “scamorza,” “caciocavallo,” “pecorino,” and goat cheese. Bread varieties include “al canestro”—bread leavened in wicker baskets wrapped in dish towels—as well as “il cuscinetto,” a flat, rectangular loaf, and the classic round loaf. Traditional pasta, meanwhile, is made with spring water, extruded through bronze dies or by hand, and cut using “lu carrature” or “alla mugnaia” methods; notable varieties include sagne, ravioli, fregnacce, and pappardelle. As for main courses, there’s porchetta, as well as arrosticini—lamb skewers. And then there’s pecora alla callara, seasoned with plenty of aromatic herbs, and the salami known as “salamelle del tratturo.” Among the desserts, the Parrozzo is a traditional Pescara dessert whose origins lie in the agricultural society of the past. Wine production is significant, with Montepulciano, Trebbiano, Cerasuolo, and Moscato di Castiglione standing out. Pescara’s traditional liqueur is Centerba, an emerald-green liqueur with a high alcohol content.