Tucked beneath the sheer eastern walls of the Gran Sasso, this small mountain village has shaped and painted maiolica ceramics for centuries, its kilns producing the prized Castelli ware still made and sold in workshops along its lanes.
What to eat, and drink
- The dishRagù di pecoraIn the Marsica area of Abruzzo, ragù di pecora turns mature sheep meat into a slow-cooked sauce.
- The dishChitarra with lamb ragù and fried artichokeFine strands of egg chitarra take on a buttery lamb ragù, while thin fried artichoke adds a crisp finish.
- The wineCerasuolo d'Abruzzo
- The wineMontepulciano
More of Abruzzo
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