Top 20 Traditional Foods
in the Province of Chieti

Agricola la Selvotta is a family-run agricultural company located in Abruzzo, near Vasto, on the Adriatic coast. The company spans the areas of Selvotta, Buonanotte, Colle Pizzuto, and Montevecchio, and for three generations has been producing high-quality extra virgin olive oil, wine, and other authentic products. Agricola la Selvotta, they adhere to the principles of a short production chain: from olive cultivation, through harvesting, to cold extraction in their own mill, all within 6–12 hours of picking. This approach ensures the preservation of freshness, aroma, and the nutritional value of the fruits.Expand

Trappéto di Caprafico is a family estate nestled in the foothills of the Majella National Park in Abruzzo, where the Masciantonio family has been cultivating olives for generations. Surrounded by rocky slopes and a unique microclimate, more than 5,000 trees – many over a century old – thrive in this mineral-rich soil, giving life to oils of remarkable character and vitality. At the heart of their philosophy lies complete dedication to quality: olives are harvested by hand at the perfect moment, cold-pressed in their own mill within hours, and stored under nitrogen to preserve freshness and aromatic intensity. Among their treasures is the native Intosso variety, a true jewel of the region and a Slow Food Presidio, celebrated for its vibrant green aromas and distinctive balance of fruitiness, bitterness, and spice. Through passion, respect for tradition, and innovation, Trappéto di Caprafico has become a symbol of authenticity and excellence, turning every bottle into a faithful expression of the Abruzzo terroir.Expand

Agroalimentare Valle Trigno is an olive oil producer located in Chieti, Italy. They specialize in high-quality extra virgin olive oils, utilizing traditional cultivation and production methods. The company emphasizes sustainable farming practices and sources olives from local groves to ensure freshness and quality.Expand

Tenuta Masciangelo is an olive oil producer based in Chieti, located in the Abruzzo region of Italy. The estate focuses on cultivating olives and producing extra virgin olive oil. The region of Chieti is known for its ideal conditions for olive growing, including favorable climate and soil. Tenuta Masciangelo adheres to traditional olive cultivation methods combined with modern processing techniques to ensure quality.Expand

Tenuta Ulisse is a modern family-owned winery from Abruzzo, founded in 2006 in the town of Crecchio, in the province of Chieti, with the aim of reinterpreting the region’s native grape varieties through a contemporary and technically precise approach. The vineyards are located on hilly sites with clay–limestone soils, well suited to varieties such as Montepulciano, Trebbiano, Pecorino, Cococciola, and Passerina, alongside a limited use of international grapes. The winery is known for its innovative winemaking methods, including cold maceration and rapid grape chilling, which help preserve aromatic intensity and purity. Its wines are characterized by expressive aromas, clear varietal definition, and a balance between freshness and structure. Tenuta Ulisse has become one of the most recognizable modern producers in Abruzzo, representing a successful blend of innovation, regional identity, and consistent quality.Expand

Pastificio Cocco is a renowned Italian pasta producer based in Fara San Martino, Abruzzo, a region famous for its high-quality pasta. Founded in 1916, the company has preserved traditional pasta-making techniques, using pure mountain water and slow drying methods to ensure superior texture and taste. Their pasta is made from 100% durum wheat semolina, carefully selected to maintain the perfect balance of elasticity and firmness when cooked. The company takes pride in using bronze dies, which give the pasta a rough surface that holds sauces better, enhancing the overall dining experience. Production follows artisanal methods, avoiding industrial shortcuts that could compromise quality. Over the years, Pastificio Cocco has built a reputation for excellence, supplying premium pasta to restaurants, gourmet shops, and households worldwide.Expand

Frantoio Oleario Giocondo di La Barba Maria is an olive oil producer based in Chieti, Italy. The company specializes in the production of extra virgin olive oil. They utilize traditional methods combined with modern technology to ensure high-quality oil. The olive varieties used include local cultivars native to the Abruzzo region. Their products are available for both local and international markets.Expand

Fantini is a modern Italian wine producer based in Abruzzo, founded in 1994 with the clear aim of showcasing the potential of central and southern Italy through careful grape selection and close collaboration with local growers. Although relatively young, the winery quickly built a strong identity by focusing on indigenous varieties, particularly Montepulciano d’Abruzzo, alongside other regional expressions shaped by the Mediterranean climate and the diverse soils between the Adriatic coast and the Apennine mountains. Fantini combines contemporary, technically precise winemaking with respect for local tradition, resulting in wines that are clean, fruit-driven, and immediately expressive while retaining structure and regional character. The style emphasizes balance, ripeness, and approachability without sacrificing authenticity. The portfolio includes red, white, and rosé wines, as well as organic selections, designed to appeal to both everyday consumers and more demanding wine enthusiasts. Today, Fantini is present in numerous international markets and is regarded as a recognizable ambassador of modern Abruzzo winemaking, uniting consistency, accessibility, and a clear sense of origin.Expand

In the heart of the beautiful Abruzzo region, in the picturesque village of Furci, lies the family-run butcher shop Ventricine Racciatti—a symbol of authenticity, quality, and passion for traditional cured meats. For over three decades, the Racciatti family has been dedicated to preserving original recipes and artisanal craftsmanship, passing down a rich gastronomic heritage from generation to generation. Ventricine Racciatti is renowned for its most prestigious product, Ventricina del Vastese, distinguished by its rich aroma, full flavor, and exceptional texture. In addition to this delicacy, their assortment includes Capocollo, Schiacciata al Vino Cotto, traditional pork and liver sausages, pancetta, and lonzino. Each product is carefully crafted to provide a unique gastronomic experience. The combination of old family recipes and the highest hygiene standards makes Ventricine Racciatti a synonym for authenticity and impeccable production. With strict adherence to HACCP protocols, the company guarantees safety and top-quality in every product. Expand

Spaghetti al cartoccio is a traditional dish hailing from Abruzzo. The dish is typical of Chieti, and it's made with a special method called al cartoccio, where the ingredients are wrapped and baked in foil. It's made with olive oil, garlic, clams, squid, shrimp, prawns, tomatoes, white wine, parsley, and spaghetti. The wine used in the dish should, ideally, be Trebbiano d'Abruzzo. The seafood is cooked with garlic, and the rest of the ingredients are added when the liquid from the seafood has evaporated. The pasta is tossed with the sauce, and the combination is wrapped in foil, then baked until the pasta is al dente.Expand

Pizza scima is a traditional flatbread originating from Abruzzo. It's made with a combination of wheat flour, olive oil, water, and salt. Some recipes call for white wine as well. Diamond shapes are etched into the top of the dough, which is subsequently drizzled with olive oil and baked in a coppo (ember-covered concave lid). The name of this flatbread means silly pizza, referring to the fact that it's made without yeast. Once baked, pizza scima should be fragrant with a crunchy crust. It's usually served as a replacement for bread during meals and is meant to be eaten as it is, without any toppings. Expand

Although the most popular version hails from Naples, sfogliatella is an Italian pastry that comes in several regional variations. The one from Abruzzo is typically filled with a mixture of ragnata—local grape jam made with Montepulciano grapes—along with black cherry jam, toasted nuts, powdered cocoa, cinnamon, and sugar. The dough is repeatedly rolled and coated with lard before it is filled and formed in a clam-shaped pastry. This Abruzzo version was allegedly created sometime in the late 19th century by Donna Anna Guglielmo-Tabassi, who was a baroness of Lama dei Peligni. She was inspired by the original sfogliatella from Naples, but she wanted to create a new version that would use local ingredients. To commemorate her creation, the city has an annual festivity called Festa della sfogliatella. Nowadays, this pastry is enjoyed throughout the region, and it is a staple Christmas treat. Expand

Sise delle Monache or Tre Monti is a specialty from Guardiagrele in Chieti. It's a sponge cake that is filled with thick pastry cream. The dessert is made with eggs, sugar, flour, and starch, while the cream is made with milk, sugar, eggs, and lemon zest. A pastry bag is needed to create three pyramids that are connected at the base. Once baked, the tops are cut off and filled with cream, then covered and sprinkled with icing sugar. The shape of this dessert is supposed to represent Mount Majella's three peaks, and it was later rebaptised by a local poet as nun's breasts. The creator of this unique dessert is Giuseppe Palmerio.Expand

Ventricina del Vastese is a renowned cured salami from Abruzzo, made with coarsely chopped pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds. After drying, ventricina is cured, most of the mold is removed, and the salami is then coated with lard. Ventricina del Vastese has a red interior dotted with pieces of fat, while the flavor is primarily spicy with hints of citrusy notes, due to a custom of washing the natural casings in orange and lemon water. Ventricina del Vastese can be chopped and used to flavor the ragù, but most commonly it is enjoyed on its own, thickly sliced and paired with crusty bread on the side.Expand

The bocconotto di Castel Frentano, also known as "castellino," is a traditional tartlet from the Castel Frentano in Abruzzo, Italy. The shortcrust pastry made using extra virgin olive oil is filled with a rich cream of dark chocolate, almonds, and cinnamon. The pastry has a distinctive inverted cone shape and reveals a dark, compact filling with a fragrant aroma when cut. The dessert has roots dating back to the early 20th century, with variations passed down through generations. It is a recognized Traditional Agri-food Product (PAT).Expand

Brodetto alla Vastese is a traditional dish hailing from Vasto. This fish soup is made with a combination of onions, olive oil, green bell peppers, parsley, garlic, tomatoes, and water. The sauce should have a brothy consistency. It's combined with fresh mixed seafood such as cod, shrimp, sole, calamari, mussels, and different types of white fish. When the fish is cooked, this brodetto variation is ready to be served, ideally piping hot and accompanied by a few slices of bread to mop up the sauce.Expand