Teramo is the gastronomic heart of Abruzzo. The city invented pallotte cacio e uovo. The province produces exceptional Montepulciano d'Abruzzo DOCG wine and pecorino cheeses. Family-run trattorias serve maccheroni alla chitarra and scrippelle.
Traditional Dishes You Must Try
Appetisers and Starters
Begin your culinary journey with local antipasti. The region’s cured meats are exceptional — prosciutto crudo, salami nostrano, and ventricina (a seasoned pork salami from the inland hills). Pair these with locally produced extra-virgin olive oil drizzled over grilled bread (bruschetta) and a selection of local cheeses: pecorino from Farindola, caciotta fresca, or the region’s famous scamorza affumicata (smoked cheese). Grilled vegetables like melanzane (aubergine) and peperoni (bell peppers) marinated in local olive oil complete a perfect antipasto platter. For a truly local start, try the cheese and egg balls known as pallotte cacio e uovo, served in a rich tomato sauce — a dish that originated in nearby Teramo.
First Courses (Primi)
Teramo’s pasta dishes are the heart of local cuisine. Maccheroni alla chitarra is the most famous — square-shaped spaghetti made by pressing hand-rolled sheets of pasta dough through a chitarra (guitar-like wire frame), giving the pasta its distinctive square cross-section and rough texture that holds sauce perfectly. This is traditionally served with a rich lamb ragu (ragù d’agnello) slow-cooked for hours with tomatoes, rosemary, and local red wine. Other local pasta specialities include chitarrine (a thinner version), ravioli filled with ricotta and spinach served with butter and sage, and in coastal areas, spaghetti alle vongole veraci (with clams in white wine, garlic, and parsley). For a true taste of tradition, try scrippelle — thin crêpes served either in broth (scrippelle in brodo) or layered with cheese and baked (scrippelle mbusse).
Main Courses (Secondi)
Lamb is the undisputed star of Abruzzese cuisine. Arrosticini — small skewers of grilled lamb, usually from castrato (castrated ram) — are practically the national dish of Abruzzo, found from roadside street stalls to the finest restaurants. They are traditionally grilled over charcoal braziers and served hot with nothing more than a squeeze of lemon and a slice of rustic bread. Pork dishes also feature prominently, including porchetta (herb-roasted pork, often stuffed with fennel, garlic, and rosemary) and grilled pork chops (costate di maiale). In mountain areas, game meats like wild boar (cinghiale) appear in hearty stews (spezzatino di cinghiale) or as ragù for pasta. Since Teramo is in Abruzzo, you can also enjoy excellent grilled seafood dishes, particularly in coastal towns: grilled sea bass (spigola), bream (orata), and the mixed fry (frittura di paranza) of tiny fish and calamari.
Desserts and Sweets
Local desserts include ferratelle (thin waffle cookies cooked on a special patterned iron, often filled with jam, Nutella, or honey), parrozzo (a dense almond cake coated in dark chocolate — invented in nearby Pescara by baker Luigi D’Amico as a tribute to Gabriele D’Annunzio), and torrone (nougat with almonds and honey) traditionally made for Christmas. For a truly local experience, try bocconotto — small pastry cups filled with chestnut cream, chocolate, or ricotta. During carnival season, you’ll find chiacchiere (fried strips of dough dusted with icing sugar) and castagnole (small fried dough balls).
Where to Eat in Teramo
The best dining in Teramo is found in the historic centre, where family-run trattorias and osterias have been serving traditional recipes passed down through generations. These establishments pride themselves on using locally sourced ingredients: vegetables from the surrounding countryside, cheeses from mountain pastures, and meats from local farms. For something more contemporary, the newer districts offer modern Italian cuisine with innovative twists. Most restaurants serve lunch from 12:30-14:30 and dinner from 19:30-22:30, though hours can be more flexible in tourist areas. Reservations are strongly recommended for dinner, especially on weekends. Look for places with a full house of Italian diners — that is almost always a reliable indicator of quality. The ‘Menu Turistico’ (tourist menu) is often good value but can be less adventurous; ordering à la carte from the ‘Piatti del Territorio’ (local dishes) section will give you a more authentic experience.
Local Wines and Drinks
Abruzzo is one of Italy’s most exciting wine regions and has recently gained significant recognition for its quality. The flagship red is Montepulciano d’Abruzzo DOCG — a full-bodied, velvety wine with intense dark fruit flavours, gentle tannins, and a long finish. It pairs perfectly with the region’s lamb dishes and aged cheeses. The DOCG designation (Denominazione di Origine Controllata e Garantita) is Italy’s highest wine classification, and Montepulciano d’Abruzzo Colline Teramane was the first to earn it. Trebbiano d’Abruzzo DOC is the leading white, a crisp and refreshing wine with citrus notes that pairs beautifully with seafood. Pecorino DOCG (named after the grape variety, not the cheese) is an excellent white wine with floral notes and surprising depth. For something unique, try Cerasuolo d’Abruzzo DOCG, a deeply coloured rosé wine with cherry and berry flavours and excellent structure. For after-dinner, Montepulciano d’Abruzzo Cerasuolo and the local amaro (herbal digestif) called Centerbe (made from 100 mountain herbs) are traditional choices. The Aosta Valley has its own distinct wine culture producing crisp whites like Blanc de Morgex et de La Salle (from Europe’s highest vineyards, grown at over 1,000 metres altitude) and elegant Pinot Noirs.
Food Festivals and Markets
Throughout the year, Teramo and the surrounding Abruzzo region host numerous sagre — local food festivals celebrating specific ingredients or dishes in the piazzas of hilltop towns and village squares. The Sagra degli Arrosticini is held in various towns throughout summer. Autumn brings olive oil festivals (sagre dell’olio nuovo) where you can taste freshly pressed extra-virgin olive oil drizzled on bruschetta. The weekly market in Teramo’s main square is the best place to buy local cheeses, cured meats, fresh pasta, and seasonal produce. In Aosta, the Fiera di Sant’Orso in January is one of Italy’s oldest and most famous craft and food fairs, with over 1,000 stalls selling local food specialities, cheese, cured meats, and artisanal products. Don’t leave Teramo without visiting at least one local alimentari (deli) to stock up on pecorino cheese, local olive oil, and a bottle of Montepulciano d’Abruzzo.
Where to Find Cooking Classes
Several establishments in and around Teramo offer cooking classes where you can learn to make fresh pasta, prepare arrosticini, and cook traditional Abruzzese dishes. These classes typically include a market visit to select ingredients, hands-on cooking instruction, and a shared meal with local wine. Many classes are available in English and can be arranged through your hotel or directly with local cooking schools. This is an excellent way to take a piece of Abruzzo’s culinary culture home with you. IMPT can help you find eco-friendly accommodation near cooking class venues — simply use the booking tool below.
