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Costa dei TRABOCCHI / TRABOCCO COASTLINE – Abruzzo (IT)

Summary: Abruzzo is best known as a region of national parks and as a mountainous region, especially for its peaks that are the highest in the Apennine system.

Yet Abruzzo is also a sea region, with 133 kilometers of coastline rich in extraordinary landscapes very different from each other and recalling the oceanic coasts of Scotland or Portugal. It is in this extraordinary scenery that we can find the wonderful TRABOCCO. A TRABOCCO is an ancient and typical fishing machine, which is frequently easy to spot on the Abruzzo coastline and it has become a symbol of it.

Today, after a period of lacking use TRABOCCHI (plural of Trabocco) are back in the spotlight. Many TRABOCCHI have been converted into restaurants where you can enjoy a fabulous culinary experience literally floating on the sea; starting with the appetizers generally consist of squid, octopus, shrimp, mussels, clams, then as a first course you can generally have often prepared homemade pasta with seafood. Among the main courses stand out roasts and mixed fried fish (mullet, cod, squid, scampi). But the true King of all the local cuisine is the “BRODETTO“, which is a soup of local fish cooked in an earthenware pot with plenty of extra virgin olive oil and fresh tomatoes….YOU DON’T WANT TO MISS THAT!!!

Full Description:

Abruzzo is best known as a region of national parks and as a mountainous region, especially for its peaks that are the highest in the Apennine system.

Yet Abruzzo is also a sea region, with 133 kilometers of coastline rich in extraordinary landscapes very different from each other and each one with its own peculiarity and unique characteristic.

In the central coast of Abruzzo and going southwards the landscape becomes very interesting, with bays, headlands, high and jagged cliffs, which make it unique and comparable to the oceanic coasts of Portugal or Scotland. This part, which extends from Ortona to San Salvo is known as “Costa dei Trabocchi” (TRABOCCO COASTLINE) and takes its name, in fact, from the TRACOCCO. A TRABOCCO is an ancient and typical complex fishing machine, which is frequently easy to spot on the Abruzzo coastline and has become a symbol of it.

A TRABOCCO is usually built on stilts and supported by a web of cables and axes and pillars stuck deep down in the sea or on rocks, and joined to the nearby shore by slender footbridges. A few long antennas, which support fishing net, come out from the platform reaching out the deep sea.

Origins of TRABOCCO are still partially unknown although it seems certain that their construction dates back to the VIII century AD, when farmers and shepherds not experts in boats and fishing sensed that they could supplement their agricultural harvest projecting on the open sea with an extensions from the coast.

18Today, after a period of lacking use TRABOCCHI (plural of Trabocco) are back in the spotlight. Many TRABOCCHI have been converted into restaurants where you can enjoy a fabulous culinary experience literally floating on the sea. This is one of the main reasons that explain the increasing touristic success of this area; a success also due to precious wine and food products that you can taste and buy locally. Among them stands the olive oil of course, but not least is the citrus oil obtained with a mix of locally produced olives, lemons or oranges that all combined make a so tasteful oil which, used as a dressing, is able to enrich any dish (meat or fish). The local wine production includes the full-bodied Montepulciano d’Abruzzo (Red), the fragrant Cerasuolo d’Abruzzo (Rosè) and the great Trebbiano d’Abruzzo (White). Also famous are the citrus, especially oranges, used for the production of jams, and lemons used for their great juice or for the production of the famous liquor called “Limoncello”. The restaurants in the area offer a wide range of dishes, but fish reign supreme; starting with the appetizers generally consist of squid, octopus, shrimp, mussels, clams, then as a first course you can generally have often prepared homemade pasta with seafood. Among the main courses stand out roasts and mixed fried fish (mullet, cod, squid, scampi). But the true King of all the local cuisine is the “BRODETTO“, which is a soup of local fish cooked in an earthenware pot with plenty of extra virgin olive oil and fresh tomatoes.