Pescara Food Guide — Local Cuisine & Best Restaurants
Updated June 2026 · 8 min read
Pescara is the seafood heart of Abruzzo, but the city's culinary identity draws from both the Adriatic and the nearby Apennine mountains. This dual heritage means you can enjoy the freshest possible fish in the morning and mountain-style lamb dishes in the evening. The region's wines — Montepulciano d'Abruzzo and Trebbiano d'Abruzzo — are among Italy's best values. Every IMPT booking removes 1 tonne of CO₂ at Booking.com prices.
Must-Try Dishes
Brodetto di Pesce alla Pescarese
Pescara's signature fish stew — a rich, fragrant broth made with at least 8-12 varieties of Adriatic fish and shellfish, depending on the day's catch. Unlike the brodetto from nearby Ancona which uses vinegar, the Pescara version relies on tomatoes, white wine, garlic, and peperoncino (chilli). It's served in a deep terracotta bowl with grilled crostini. Every brogetto in the marina has its own secret recipe passed down through generations. Order it at Ristorante La Barcaccia at the Porto Turistico.
Arrosticini
These tiny lamb skewers are Abruzzo's most beloved street food and a Pescara obsession. Small cubes of sheep meat (sometimes mutton) are skewered on whittled wooden sticks, grilled over charcoal, and served hot with nothing more than salt and a drizzle of olive oil. The meat is tender, smoky, and intensely savoury. Arrosticini shops called arrosticinerie are everywhere in Pescara — a typical order is 10 skewers per person with a glass of Montepulciano d'Abruzzo. Try them at Arrosticini Di Marino near Piazza della Repubblica.
Spaghetti alla Chitarra
Abruzzo's signature pasta shape, made by pressing dough through a chitarra (guitar) wire frame, producing square-cut strands with a distinctive texture that holds sauce beautifully. Traditionally served with pallottine (tiny meatballs) in a simple tomato sauce, or with a rich lamb ragù. The best example in Pescara is at Trattoria Da Peppino in the city centre.
Parmigiana di Pesce
Pescara's twist on the classic eggplant parmigiana — layers of fried fish (usually sole or sea bass), tomato sauce, mozzarella, and basil, baked to perfection. The coastal version is lighter than the landlocked original but equally satisfying. Available at Osteria del Mare on the seafront.
Brogetti — Floating Restaurants
The brogetti are Pescara's culinary stars. These traditional wooden fishing boats have been converted into intimate restaurants permanently moored at the Porto Turistico. Each boat seats 15-25 diners and serves hyperlocal seafood caught by the owner-fishermen. The experience is unique — you eat metres from where the fish was landed that morning, with the gentle rocking of the boat and the Adriatic breeze. Book at least 48 hours in advance during summer. Most brogetti offer a fixed menu of antipasti, two primi (pasta courses), the famous brodetto, and dessert for around EUR40-60 per person.
Wine: Montepulciano d'Abruzzo
Abruzzo's most famous export is this bold, ruby-red wine made from the Montepulciano grape. Don't confuse it with the Tuscan town of Montepulciano (which makes Vino Nobile) — this is a different grape entirely. Montepulciano d'Abruzzo is fruit-forward with notes of black cherry, plum, and dark chocolate, with soft tannins. It pairs perfectly with arrosticini and pasta with ragù. The Colline Teramane DOCG sub-zone produces the finest examples. Prices in Pescara restaurants: EUR10-18 for a bottle of excellent quality.