Restaurants in the province of Pescara

Pescara sits between the sea and the mountains, and it shows at the table: the same menu will carry Adriatic fish and *pasta alla chitarra* with meat ragù. It is also the province that invented the most Abruzzese sweet there is.

What you eat here

• Parrozzo — a dome of almond and semolina under dark chocolate, born in Pescara in the twentieth century and now the festive cake of the whole region.
• Adriatic brodetto and fritto misto: sole, red mullet, cuttlefish, small fry.
• Pasta alla chitarra, cut on a frame strung with steel wires, with pallottine, meatballs the size of hazelnuts.
• Arrosticini here too, and Sunday timballi: crêpes instead of pasta, layered with meat and cheese.
• Olives and oil from the Pescara valley, and the Montepulciano coming down off the hills.

The wine

The Pescara hills make Montepulciano d'Abruzzo and Cerasuolo; Pecorino — which is a white grape, not the cheese — has become the bottle to ask for.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.