Restaurants in the province of Teramo

Teramo has the most codified cooking in Abruzzo: dishes with a name, a date and a rule. It lies between the Gran Sasso and the sea, and the two almost never meet on the same plate.

What you eat here

• Virtù teramane — made on the first of May, and only then: a soup joining winter's dried pulses to spring's new vegetables, with seven kinds of pasta. It takes a day to make and is eaten once a year.
• Scrippelle 'mbusse — thin crêpes rolled with pecorino and served in chicken broth. The festive first course.
• Mazzarelle — lamb offal and herbs wrapped in chard leaves and tied.
• Timballo teramano, layered with crêpes, and pallotte cacio e ova.
• Mountain pecorino and caciotta, dried figs and cooked must.

The wine

Montepulciano d'Abruzzo Colline Teramane is the grape's only DOCG: hills close to the sea, broader and warmer wines. Alongside it, Cerasuolo and Trebbiano.

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 The ones on the listings come from public sources and may be out of date.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.