{"id":2945,"date":"2023-07-28T09:15:26","date_gmt":"2023-07-28T09:15:26","guid":{"rendered":"https:\/\/www.abruzzodamare.it\/2023\/07\/28\/the-typical-products-of-the-trabocchi-coast\/"},"modified":"2023-07-28T09:37:09","modified_gmt":"2023-07-28T09:37:09","slug":"the-typical-products-of-the-trabocchi-coast","status":"publish","type":"post","link":"https:\/\/www.abruzzodamare.it\/en\/2023\/07\/28\/the-typical-products-of-the-trabocchi-coast\/","title":{"rendered":"The typical products of the Trabocchi Coast"},"content":{"rendered":"\t\t
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In addition to its splendid seascapes, crystal-clear sea and natural beauty, the Trabocchi Coast is also famous for its rich and multifaceted cuisine<\/strong>, divided between sea and land, which is based on a wide range of exceptional local products<\/strong>. Here are what are the most representative specialties of the Trabocchi Coast.<\/p>\n

The entire region is renowned for the production of high quality extra virgin olive oil<\/strong>, the result of ancient wisdom intimately linked to the succession of generations. In the province of Chieti, where about 65 percent of Abruzzo’s production is made, there is the Colline Teatine PDO<\/strong>, which between the Adriatic and the Majella provides for the prevalent use of the Gentile di Chieti cultivar (possibly supplemented by the Leccino variety and others found in the area, including Nebbio, Cucco and Intosso). Colline Teatine DOP extra virgin olive oil has a deeply aromatic taste that makes it particularly suitable for pairing with meat, fish and vegetable dishes.<\/p>\n

There is, of course, no shortage of garden produce<\/strong>. One of the most famous is the mezzotempo tomato<\/strong>, a variety that came close to extinction and was recovered 20 years ago through a complex seed reselection effort. Red enough, sweet and pulpy enough, it is one of the distinctive ingredients of Vastese-style fish soup, one of the most delicious dishes in local cuisine. Another excellence of the area is the Vastese artichoke<\/strong>, also known as “mazzaferrata” for its shape reminiscent of the ancient medieval weapon. The palate has a pronounced flavor with a sweetish aftertaste and a tender, meaty texture. It can be prepared in many tasty and varied recipes.<\/p>\n

The Trabocchi Coast is also marked by an important production of citrus fruits<\/strong>, which have been growing heady and juicy for centuries now, relying on the beneficial influence of the sea and optimal climatic and environmental conditions. Of these, orange<\/strong> is the most common crop and is represented by old varieties with both red pigmented pulp (good for juicing) and blond pulp. Lemon<\/strong> and tangerine<\/strong> are also present with several old varieties. Citrus fruits from the Costa dei Trabocchi can be enjoyed fresh or made into delicious jams.<\/p>\n

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Another typical product of the Trabocchi Coast is fresh pasta<\/strong>. Among the formats that most symbolize the local culinary tradition are spaghetti alla chitarra<\/strong>. They take the form of a square-sectioned noodle made from a dough of flour and eggs. They are one of the oldest preparations in the region, which comes to life from a wooden frame (which is actually called a “chitarra”) on which parallel steel wires are stretched. They are traditionally served with lamb ragout or other robust sauces. Sagne a pezze<\/strong> (or tacconelle) is another typical pasta format of the Costa dei Trabocchi. They are rhomboidal in shape and are made from durum wheat semolina and wheat flour. Typical pairing is with beans.<\/p>\n

Prominent among seafood products is the Trabocchi mussel<\/strong>, a local excellence on its way to PDO certification. It is sweet, with full, enveloping fruit and a delicate fragrance, delicious to eat raw but also at its best in guazzetti, brodetti and in combination with other products of the Abruzzo region. We recommend you try them “Vastese style”, that is, stuffed with a mixture of breadcrumbs, chopped parsley and garlic, grated cheese, oil and tomato sauce.<\/p>\n

Among the excellence of the area are also sausages. The queen of cured meats is undoubtedly the Ventricina Vastese<\/strong> (or Vastese), a niche pork specialty with a distinctive history and processing that was even in danger of disappearing. Only thanks to a dedicated Academy, a Slow Food Presidium and a producers’ association has it survived the test of time. It is made from the noblest parts of the pig, to which are added chopped dried peppers, both sweet and hot, wild fennel and sometimes pepper. Another characteristic cured meat is Ortona’s fegatazzo<\/strong>, made from pork liver, ventresca, guanciale, spleen and lung.<\/p>\n

Also not to be forgotten are the cheeses, among which is the caciotta vaccina frentana<\/strong>, known locally as casce d’ vacc’. It is a semi-hard cheese made from cow’s milk. It has a thin rind, with the characteristic streaks left by the rush twigs used for molding. It can be eaten either fresh (a few days after production) or seasoned.<\/p>\n

Finally, making each menu a perfect whole are the wines<\/strong>. From the sea of the Costa dei Trabocchi, one need only travel a few kilometers inland to find oneself surrounded by rolling hills covered with rows of vines. In addition to the Ortona DOC<\/strong> appellation (red and white wines), the Spumante d’Abruzzo DOC Trabocco<\/strong> stands out, the first sparkling wine with an all-Abruzzo identity, made with the Italian Method from indigenous grapes and bottled exclusively in the region.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Looking for a vacation home near Francavilla al Mare?<\/h2>\n\t\t\t\t\t\t\t\t\t
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Abruzzodamare's vacation homes are all newly built and furnished in a modern, yet cozy and warm style.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

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The Trabocchi Coast is famous for its rich cuisine, divided between sea and land, which is based on a wide range of exceptional local products. … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2938,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[],"class_list":["post-2945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-francavilla-al-mare-en"],"yoast_head":"\nThe typical products of the Trabocchi Coast<\/title>\n<meta name=\"description\" content=\"The Trabocchi Coast is famous for its rich cuisine, divided between sea and land, which is based on a wide range of exceptional local products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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