The Costa dei Trabocchi has its name because it has always had a “complicated” relationship with its sea. The Trabocchi are like a hand reaching out from the land to catch whatever comes to shore. For this reason, the local seafood cuisine focuses on small, humble fish, often cooked in soups (the famous brodetto, but not only) and usually combined with seasonal vegetables.
Traditional cuisine is mainly centered around the garden and preserved foods. Sweet peppers—fresh or dried—are the main seasoning for many dishes. Pork, slaughtered once a year, was used to make sausages and ventricine for the months ahead. Sheep passing through with shepherds following the Tratturo Magno during their transhumance also contributed to local food traditions. Cooking methods were quick and direct over the hearth or in olive oil, which, along with wine, has always been a main agricultural product.
We have also given special attention to wine. We bottle directly the three grape varieties most representative of our region today: Montepulciano, Cerasuolo, and Pecorino. In addition, we have selected the best local producers to offer in our cellar the finest wines from Vasto and beyond.
For a full immersion in local flavors, visit our restaurants along the ancient street, now named after Dante Alighieri, which was once the main decumanus of the Roman Histonium.
Within the early 19th-century walls and amidst the wonderful works of Paolo De Giosa, you will be a guest at one of the city’s most renowned establishments, famous for its ventricina, arrosticini, and various types of grilled meats.
In a warm and family-friendly atmosphere, you can taste all the main specialties of traditional Vasto cuisine, with various tasting options and paired with the finest local wines.
