All year round
Mountain flavours
Cheese, cured meats and the mountain cooking of Abruzzo.
In Alto Sangro, a holiday is also remembered at the table. The cooking is that of shepherds and mountain homes: few ingredients, cooked slowly.
What to taste
- Arrosticini, mutton skewers grilled over a long brazier and eaten with your hands.
- Pallotte cacio e ova, cheese-and-egg balls simmered in tomato sauce.
- Chitarra, sagne and tacconelle, homemade pasta with porcini, truffle or lamb ragù.
- Pecorino, scamorza and ricotta, sausages and mountain cured meats.
- Pizzelle and ferratelle, traditional wafers, and sour-cherry tart.
Where to go
A few steps from our homes is Da Giocondo, an institution in Rivisondoli: book a few days ahead. In Pescocostanzo, Da Paolino is famous for its cacio e pepe tagliolini; in Castel di Sangro you'll find everything from traditional osterias to Reale, with three Michelin stars.
All the addresses, chosen among the best rated, are in our guide Where to eat in Alto Sangro; for a short dictionary of dishes read The flavours of Alto Sangro.
