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Abruzzo: Viaggio “gourmet” lungo la Costa dei Trabocchi

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(English version)Abruzzo, Italy.Here we are on the road, along the state road 16 that goes from Ortona to Vasto, passing through San Vito Chietino, Rocca San Giovanni, Fossacesia and Torino di Sangro, in the province of Chieti. Here we discover the trabocchi, unusual stilts with long arms that support the fishing nets.These sort of stilt houses were once machines for local fishing, today they have become suggestive environments dedicated to catering and popular restaurants literally on the sea, gently (but almost imperceptibly) lulled by the waves. Excellent destination to enjoy good fresh fish.
Un antipasto di pesce crudo
Among the most representative dishes we find mussels with saffron, sagne with hairy and spur anchovies, sole alla giuliese, fried fish paranza and stuffed mussels, octopus salads with beans and potatoes, fried anchovies and parmigiana with dogfish Among the first courses, the pasta alla chitarra with scampi sauce and the iconic Vasto-style fish broth cannot be missing.
Pesce ricco e pesce povero nei piatti serviti nei trabocchi

The best Trabocchi

San Giacomo, San Vito Chietino:Punta Fornace, San Vito Chietino:Valle Grotte, San Vito Chietino:

Il trabocco Valle Grotte
Mucchiola, Ripari BardellaPunta Tufano, VallevòPunta IsolataPunta Cavalluccio.
Uno dei miei piatti preferiti: l’insalatina di polpo e patate
17 Lune, Punta PunciosaTrimalcione, Punta Penna
Il Trabocco Trimalcione

Sasso della Cajana, Rocca San Giovanni.Punta Rocciosa
Punta Rocciosa: the spectacular swimming pool of the ultra-modern and almost futuristic Hotel Supporter which enjoys a spectacular panoramic view of the entire coast to the south.

So many fish dishes! What wine to pair?

Cococciola della Tenuta Ulisse, a delicate white from an ancient vine that has its roots in Abruzzo. It is a vivid example of Abruzzo white wines, delicately savory, with a straw color and notes of spring white flowers and citrus fruits. A magnificent fruit of Abruzzo enology perfect for raw fish appetizers, seafood, fish dishes.

Il Cococciola della Tenuta Ulisse, perfetto accoppiamento ai ricchi piatti di pesce della cucina abruzzese

Brodetto Superstar

The brodetto is the result of the historical and profitable “cultural” and “material” exchange between fishermen and gardeners, between sea and land. It was born as a poor dish of fishermen who used that low quality fish difficult to sell. The ingredients provided are extra virgin olive oil, garlic, parsley, basil, yellow pepper and tomato Fish varieties can vary, but should be at least seven, including ray, mullet, cuttlefish, big head, walnut, cod, sea cicada , sole, mussels, clams, redfish, scampi.

Il brodetto firmato dallo Chef Massimiliano Cappucci
The brodetto sauce is an excellent condiment for a tasty spaghetti dish spaghetti,  that ‘s confirmed by Chef Massimiliano Cappucci at Trabocco Punta Rocciosa,  who graciously gave us the recipe. Here you go!

Spaghettone del Leone with brodetto “Punta Rocciosa”

Lo Spaghetto dl Leone con il brodetto “Punta Rocciosa”
Ingredients for 4 people500 g of Spaghettone del Leone Rustichella d’Abruzzo500 g of Rustichella Abruzzo Pear Tomatoes500 g of Rustichella Abruzzo Pear Tomato pulp800 g assorted fish varieties(ray, mullet, cuttlefish, big head, walnut, cod, sea cicada, sole, mussels, clams, redfish, scampi)BasilExtra virgin olive oil1 clove of garlic1 yellow pepper,salt Preparation Put the oil and garlic in a pan (possibly earthenware and with not too high sides) and cook over low heat, avoiding the garlic from burning. Add the pulp and the tomato puree and leave the flame low. Season with salt and add the pepper. Then add the fish products, starting with crustaceans, molluscs and fish that require a longer cooking. Add the fish in this order: prawns and sea cicadas; then walnut, mussels, clams and cuttlefish; continue with race, redfish and big head. Continue with the sole. In the last few minutes before turning off the heat, add mullet and cod. Boil the spaghetti in abundant salted water, drain halfway through cooking and transfer it to the crock of the broth now without fish and finish cooking. Season and serve completing with a drizzle of raw oil.
Massimiliano Cappucci con la sous-chef Beatrice nel dehors del Trabocco Punta Rocciosa
In the glass…We choose Villa Gemma Bianco dell’Azienda Masciarelli, on the hills around Chieti. It is a blend of the three most significant white grape varieties of the Abruzzo tradition, Trebbiano, Pecorino and Cococciola, therefore a delicately vibrant, fresh white, characterized by fruity notes and aromatic herbs and intense minerality, perfect travel companion of a rich broth .
Villa Gemma, il bianco consigliato dal Sommelier del Trabucco Punta Rocciosa

To finish on a sweet note …Crown your lunch with one of the traditional Abruzzo sweets: the cassata di Sulmona, the ferratelle, the parrozzo, even mentioned by Gabriele D’Annunzio, the cellipieni from San Vito, the bocconotto shortcrust pastry filled with chocolate, toasted almonds and cinnamon. It is said that the recipe for this dessert dates back to the end of the eighteenth century and was a secret of the nuns of Castel Frentano.

i bocconotti di Castel Frentano.
Speaking of monasteries … Surprise, surprise! Here are the “sise delle monache”, a delicious sponge cake filled with custard and characterized by three … allusive protuberances, which legend says come from the nuns’ habit of “camouflaging” the breasts, while for others they represent the tops of the Gran Sasso, Majella and Sirente-Velino. True or not, the reality is that they are a delicacy, which you can taste in the ancient shop of Emo Lullo  a Guardiagrele.