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Le Virtu’. Ancient food linked to the Teramo peasant tradition, it is offered on May 1st of each year to celebrate the end of the winter season and the arrival of spring. The dried legumes answered in the ancient cupboards combined with the fresh ingredients of the new season, long prepared and cooked, give life to a soup made up of different ingredients including vegetables, vegetables, legumes, pasta, meats, herbs.

Pecorino di Farindola. It is a unique cheese in the world, produced with raw sheep's milk and pig rennet in the eastern foothills of the Gran Sasso, where the fragrant breezes of the Adriatic blow. Pecorino di Farindola, which draws its flavors and aromas from the uncontaminated production area, is the result of a completely manual preparation, due to an all-female wisdom.

Pretuziano evo oil Colline Teramane DOP. The excellent extra virgin olive oil with a characteristic fruity flavor with bitter and spicy notes is made from olives of the Leccino, Frantoio and Dritta varieties. Do not miss the monovarietals Tortiglione, Carboncella and Castiglionese.

Montonico wine. The elegant wine is the result of a long process of recovery and enhancement of the native Montonico grape. Years of research, study and experimentation have led to the production of interesting still white wines and classic method sparkling wines. The production, mainly concentrated in the Bisenti area, sees Montonico boasting the “Abruzzo DOP” and “Slowfood Presidium” brands.

Le Scrippelle ‘mbusse e le Specialità Teramane. The Scrippele 'Mbusse born from a lucky mistake made by an assistant cook at the canteen of French officers who carelessly dropped a crepe in the broth pot. The crepes prepared with water, eggs and flour, cooked in a pan, are seasoned with grated pecorino, rolled up, placed on a deep plate and bathed in hot chicken broth. The scrippelle give life to other specialties of the Teramo gastronomic tradition not to be missed: the timbale, the fregnacce, the cannelloni.