|
Where to eat in Atri
|
In Abruzzo,
on a pleasant hill (as it used to be said once) near
the coast stands Atri, an enchanting city of
art considered one of the oldest Italian cities.
This is one of the cities in the province of
Teramo,
which has always pursued tradition and genuineness,
flavors of the past that are always current as they
are continually revisited and adapted to the taste
of our times. These characteristics make Atri's
gastronomy one of the most appreciated in the
province of Teramo.
|
|
Tra i prodotti tipici che potrete assaporare
e
che richiamano gli antichi sapori vi sono in particolare:
Pecorino di Atri
This is a typical product of the area. It is an excellent cheese
made from whole and raw sheep's milk with lamb rennet. It has a
compact, semi-cooked, straw yellow in colour. A well-known
version of this pecorino cheese is the one in oil called "pecorino
di Montone". This type of pecorino cheese is obtained by
putting the whole shapes to ripen in glass jars covered with
extra-virgin olive oil. After about 6-8 months of rest, the
product is mature and tender, with a delicate and slightly spicy
taste.
Liquore Ratafia
Tra tutti i liquori e infusi prodotti nella provincia di Teramo, questo liquore
è particolarmente tipico della zona atriana. Viene prodotto usando: amarene
mature, vino rosso di Montepulciano, aromi naturali, zucchero e una piccola
quantità di alcool. Si presenta di un colore rosso più o meno intenso, mentre
l'odore è quello delle amarene e dei frutti di bosco.
La ventricina
È un salume tipico di queste zone, particolarmente grasso, spalmabile e dal
colore chiaro, dal sapore piccante arricchito di essenze naturali
caratteristiche della zona. La preparazione consiste nel macinare finemente
ritagli di prosciutto, guanciale, pancetta e sugna e mescolarli con varie spezie
ed essenze.
Olio pretuziano
Questo è l'olio prodotto nella provincia di Teramo. Si tratta di un olio
extravergine di oliva ottenuto dalle varietà Leccino, Frantoio e Dritta. Si
presenta di un colore giallo verdognolo; un odore mediamente fruttato e un
sapore fruttato con retrogusto amaro e piccante.
Chi visita questa splendida cittadina può esser certo di riuscire ad assaporare
quei sapori antichi caratterizzati da semplicità e genuinità, qui infatti l'
arte culinaria nel corso degli anni è stata capace di rinnovarsi senza tradire
le proprie radici, conservando ma al tempo stesso rivisitando, quella che un
tempo era chiamata "cucina povera" che oggi è diventata sinonimo di autenticità
e qualità.
Liquor Ratafia
Among all the
liqueurs and infusions produced in the province of Teramo, this
liqueur is particularly typical of the area of Atria. It is
produced using: ripe black cherries, red wine of Montepulciano,
natural aromas, sugar and a small quantity of alcohol. It has a
more or less intense red colour, while the smell is that of
black cherries and berries.
The ventricin (La ventricina)
It is a typical
salami typical of these areas, particularly fat, spreadable and
light-coloured, with a spicy flavour enriched with natural
essences characteristic of the area. The preparation consists in
finely grind cuttings of ham, guanciale, bacon and flare fat and
mix them with various spices and essences.
Pretucian oil
This is the oil
produced in the province of Teramo. It is an extra virgin olive
oil obtained from the Leccino, Frantoio and D Strata varieties.
It has a greenish-yellow colour, an average fruity odour and a
fruity flavour with a bitter and spicy aftertaste.
Those who visit this beautiful town can be sure of being able to
taste those ancient flavors characterized by simplicity and
genuineness, here in fact the culinary art over the years has
been able to renew without betraying their roots, preserving but
at the same time revisiting, what was once called "poor cuisine"
that today has become synonymous with authenticity and quality.
Typical dishes are
Beans with the cheek
It is a dish consisting of the pillow that is cut and browned, then add the
peeled and washed broad beans and cook it all by adding warm water. The result
is a simple but really tasty dish.
Fusilli with hare sauce
Typical dish of the area, with long preparation. In fact, it is necessary to
marinate the hare cut into pieces, with red wine, garlic and smells for 24 hours
in a cool place. After the necessary time has elapsed, the hare is mixed with
lard, onion, innards, smells, tomato sauce and cooked over low heat. The sauce
is obtained in this way and the fusilli are then seasoned.
Potatoes' mporchettate
Here is another dish poor of the atrial tradition. The main ingredient is the
potatoes that are boiled slowly, covered with water, along with bacon, garlic,
bay leaves, rosemary and salt.
Easter Pizza (Pizza di
Pasqua)
This is one of the historical dishes of Easter morning and comes in two types,
one salty and one sweet. The shape is that of a panettone and can be enriched
with candied fruit, a meringue glaze or beads of sugary.
Pizzelle, erased or ferratele
These are special wafers made with a very special process. First of all, the
iron is used, i. e. a scissor instrument with two long handles and two plates at
the other end, which is used to cook this type of cakes. The iron is heated and
once a piece of dough is placed between the two plates it is put back on fire.
The wafers thus obtained can be stuffed with jam, chocolate, almonds or candied
fruit.
Pumpkin flower sauce
The chopped pumpkin flowers are boiled in water with saffron, adding yolk,
pecorino cheese and lemon. This sauce is then used to season the pasta.
Stoccafisso all'abruzzese
The stockfish, cut and washed, is cooked in a fried sauce of oil and onion. Then
add parsley, garlic, chilli pepper, bay leaves, cinnamon, cloves, tomato sauce
and mushrooms. Everything is cooked very slowly. The potatoes are then mixed and
the cooking continues slowly until the stockfish becomes tender.
Three mountains or nuns' sieves
This is a typical Abruzzo dessert made up of two layers of sponge cake that
enclose a heart of pastry cream and sprinkled with icing sugar.
Pan Ducale o
Panducale
Questo squisito dolce è tipico della città di Atri, diffuso ormai in tutta la
regione e ormai conosciuto anche all’estero. Deriva da un’antica tradizione, che
affonda le sue origini addirittura nel lontano 1352, quando era conosciuto col
nome "pizza di mandorle". In seguito quando gli Acquaviva cominciarono a
regnare sullo stato di Atri, il duca lo assaggiò e ne rimase molto colpito,
tanto che lo volle avere tutti i giorni alla sua tavola. Fu da allora che
il dolce fu chiamato Pan Ducale, o Panducale, divenendo rinomato e celebre in
tutta Italia.
Inizialmente, nella ricetta originaria gli ingredienti erano uova, zucchero,
farina e mandorle. In seguito, dal 1800 vi si è aggiunto anche il cioccolato
puro, che ne è poi diventato l’ ingrediente fondamentale.
Where to eat in Atri?
Below is a selection of typical restaurants in Atri that offer excellent local
cuisine, using the best raw materials of the area.
Restaurant Country House La Terrazza
Country House
A cosy, family-run restaurant where you can taste the true cuisine of Abruzzo.
Abundant portions starting from the vast selection of appetizers, then the first
ones with the flavors of sea and land and finally you can delight yourself with
a series of desserts. Everything is all the more enjoyable thanks to the
sympathy of the managers and a breathtaking view. Contrada nougat 7 - Tel.
Fixed: 080 4961381
Restaurant Locanda del Duca d' Atri
Characteristic restaurant with typical Abruzzo cuisine. The restaurant is
located in the historical center of the town, in the upper part so you can also
enjoy a beautiful view. The restaurant is very elegant with great attention to
detail. Among the appetizers we recommend a dish of pecorino cheese on the plate
with mushrooms. Among the first courses you will find typical local pasta and
traditional dishes. All the dishes are really very tasty and abundant. Finally,
one of the desserts served is the panducale, the typical dessert of Atri.
Via San Domenico, 11 - Tel. Fixed: 085 8797586
Osteria dei Cantautori
Typical cuisine and not only in a welcoming and
well-kept environment. Culinary dishes of Abruzzo cuisine with
recommendation of the dish made only on the occasion of the MAY
I, the "VIRTU'". Tourist menu available. Via A. Probi
64032 ATRI (TE)
Osteria ZEDI
Excellent Atria cuisine with local specialities and dishes from the
ancient traditions of Abruzzo. Try it: pasta with sheep's milk sauce, cif ciaf,
guitar with ragout.... Largo tini - Tel. Fisso: 085 87340
Osteria ZEDI
Ottima
cucina atriana con specialità locali e piatti dalle antiche tradizioni
abruzzesi. Da provare:
la pasta alla pecorara, il cif ciaf, la
chitarra al ragù... Largo tini - Tel. Fisso: 085 87340
Copyright © Informagiovani-italia. com. Reproduction in whole
or in part, in any form, on any medium and by any means is prohibited
without written permission.
If you liked this guide and would like to help Informagiovani-italia. com
help us spread it.
Back Up
Ostelli Italia
Auberges de Jeunesse Italie
Carte Atri
Karte von Atri
Mapa Atri
Map of Atri
Carte Abruzzes Karte von Abruzzen Mapa Abruzos Map of Abruzzi
Carte d'Italie
Karte von Italien Mapa Italia Map of Italy
イタリア の地図 |
