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Often overlooked by tourists compared to other more famous regions, such as Tuscany, Abruzzo is a territory that for natural beauty, history and culture has nothing to send to others, a tourist destination ready to surprise anyone. For those who love nature, in Abruzzo there is no lack of mountain areas (it is necessary to emphasize that the Gran Sasso of Italy is the highest mountain of all the Apennines), as is the sea, the Adriatic, which it bathes 130 km of coast. A vocation, that of contact with nature, which the same region remembers in its coat of arms, divided into three oblique bands of white color (which symbolizes the snowy mountains), green (which symbolizes the fertile hills) and blue (which obviously symbolizes the sea). If nature is the main business card, it is certainly not the only one. Equally fascinating are in fact the numerous small villages perched and perfectly integrated into the landscape, and it is no coincidence that Abruzzo is second in Italy among the regions with more countries reported by the association “The most beautiful villages in Italy”. There are three Golf Courses, all perfect for enriching your Golf Experience in this beautiful region.


San Donato Golf Resort & Spa

Open website

Adriatico Golf Club Spa

Open website

Miglianico Golf Country Club

Open website

Some tips on golf courses:

To book the Tee Time, it is best to send an email to the secretary of the Golf Club you have chosen, asking for availability, obviously indicating the day and an indicative time. You can find the e-mail address by opening the Golf Club website from “Open website” and then searching for “contacts” or some Golf Clubs have the form to fill out to get the Tee Time. I think it’s better to send an email to the Secretariat. Opens Google Map at the point of the Golf Club. You can have the necessary information to reach the playing field or to know the distances for example from the Hotel you have chosen for the stay.


Abruzzo offers a wide choice of hotels. Of all categories, villas, apartments and more. Below you can find what you need as always with the utmost freedom to choose based on your needs.


Typical Products and Dishes

The ancient pastoral and peasant practices of the place have forged the culinary identity of the region over time. Undisputed protagonists are cheeses and cured meats, and then the many meat dishes, from lamb cacio e ova to the famous kebabs, skewers of sheep meat cooked on the grill, or sheep alla callara, a typical specialty of transhumance, cooked in copper pots than once called callare or cotturi. For fish lovers, instead, the brodetto, Adriatic fish soup and tomato, declined in many different shades depending on the area. The tradition of fresh pasta is rich and varied, from the ever-present macaroni to guitar, seasoned with lamb ragù, with sagne and beans, a sort of soup from remote origins. And then the scrippelle ‘mbusse, crepes rolled up and served in broth, and the Teramo virtues. As an appetizer or a delicious second course, the dominant dishes are the pallotte cacio e ova, cheese balls and stale bread left to flavor in abundant tomato sauce, accompanied – in the Easter period – by fiadoni, thin sheets of puff pastry stuffed with cheese. Do not miss the desserts, from the popular ferratelle (called with different names according to the province), the waffles cooked on the plate, with parrozzo, sweet almond cake, butter and chocolate-coated sugar, without forgetting the mostaccioli, the biscuits with cooked must .


They are cooked with a double hot plate on the fire, which gives them the classic shape of a wafer crossed by ribs. They are also called nivole or neole in Teramo, pizzelle in the province of Aquila, while in the variant with two overlapping and stuffed pods they are called cap lids.


Widespread in most regions of Central and Southern Italy, the Abruzzese mostaccioli are available in many variations: soft and covered with dark chocolate, white or crunchy almond-flavored and frosted on the surface.

Spaghetti alla chitarra

Particularly rooted in the area of Scanno, this format comes from the beech wood frame (or another neutral wood) on which parallel steel wires are stretched. Square-section spaghettoni are seasoned with lamb ragu or other robust sauces.


Pasta di origine abruzzese da tempo condivisa anche con Umbria, alto Lazio e Marche, con le dovute variazioni locali. Si tratta di strisce di pasta di farina, acqua e uova (alle volte anche farina di farro) spesse e di varie dimensioni. Abbinamento tipico è quello con i fagioli.

The cheeses

To make the lion’s share in the local dairy tradition is pecorino d’Abruzzo, with raw sheep’s milk, for years the typical meal of the shepherds during the transhumance. Then there is the caciocavallo from Abruzzo, medium-hard or medium-aged, the caciofiore aquilano, soft sheep, the canestrato di Castel del Monte, pecorino del Gran Sasso, ricotta di stazzo and the caciotta vaccina frentana.

Cold Cuts

The world of cold cuts is also wide, with the Aquila salami, the liver sausage, the ventricina teramana and the mortadella from campotosto, characterized by the central bar of lard. Again, the ‘nnuje, with pork tripe, salted bacon and spices, coppa di testa and tripe sausage.


Usually prepared for the Easter holidays, it consists of a pastry made with flour, eggs, oil, white wine, and a filling of local cheese.

Pizza e foje

A thick and without yeast small pizza, accompanied by field vegetables (le foje, in fact), wild and spontaneous herbs.

Pizza dolce

A cake composed of layers of sponge cake interspersed with classic custard and chocolate, with alchermes and rum: sweet pizza has long been a delicacy reserved for weddings and special occasions, while today it is prepared throughout year.

Grano solina

Very ancient soft wheat variety, cultivated since the 16th century. Able to withstand the harshest climate and cope with snow and intense cold, it is the ideal wheat for the mountainous area of Abruzzo. From the solina, a flour is made which is used to make bread and homemade pasta

Extra virgin olive oil

Inextricably linked to that of Puglia due to the transhumance, the Abruzzese olive tradition is based on native cultivars that give life to multi-faceted oils. Typical varieties are intosso, from which intense oils are obtained with balsamic and herbaceous notes reminiscent of nettle and conifers, the kind of Chieti, more delicate and with light nuances, the straight, widespread especially in the province of Pescara and in the communes of Loreto Aprutino, Pianella and Moscufo, with hints of green almond.


There are many types of truffles present in Abruzzo, although the most common remains scorzone, generally grated fresh on spaghetti alla chitarra in the white version.

Confetto di Sulmona

One of the most well-known confectionery specialties outside the national borders: the Sulmona candy is an almond praline (from Valle Peligna but also the pizzuta d’Avola or that of Ragusa) covered with sugar. Today, there are many other versions, with hazelnuts, chocolate or enriched with other ingredients.

Aglio rosso

Autochthonous variety of garlic grown in the Peligna Valley, in particular in Sulmona. The name derives from the bright color of the tunics that cover the cloves.

Sise delle monache

Produced in Guardiagrele, the nuns’ sise are soft pastries filled with custard and dusted with icing sugar.

Miele millefiori di montagna

The millefiori is produced on mountain pastures above the 850 meters of altitude, with more than 80 different species in spring and over 130 in summer.

Wine in Abruzzo

Wine Abruzzo boasts centuries-old traditions, thanks to the cultivation of a vine of exceptional value such as montepulciano, the most widespread red berried grape that represents more than half of the region’s ampelographic base. This grape is at the base of the reference DOC, Montepulciano d’Abruzzo, which also counts the Cerasuolo type. Next to this powerful and fruity red, we then find a great white wine from Trebbiano grapes, which gives rise to the homonymous Doc. Two great protagonists of the Abruzzese wine history, alongside native, national and international grape varieties such as pecorino, cococciola, passerina, sangiovese , chardonnay, cabernet sauvignon and merlot. Wines produced by a group of small winemakers, by large cooperative wineries, and by a series of medium-sized companies that form the true backbone of regional wine production.

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  • Leonardo da Vinci International Airport
  • Marche Airport
  • Aeroporto D’Abruzzo

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Good! You have everything you need to organize your next Golf Experience in absolute freedom to choose when, where, how.

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