Tag Archives: Abruzzofoodsafaris

Pescara seafood feasting

Abruzzo’s most populous city, Pescara, has a reputation as a brash new city, however its history pre-dates the Roman Empire.  The Lombards, Spaniards, Turks and French have all attacked or ruled over the centuries.

As a key Adriatic port city, much of the old medieval centre was bombed and destroyed during WWII. It has the appearance of a new city. Luckily, there is a wealth of tradition here and enough of a vibrant young population to put Pescara on a culinary par with better known cities.

The Romans dubbed it Aternum, which was also the name of the river that divides the northern and southern parts of the city. It wasn’t until 12th century that Pescara was known by something resembling its current name – then it was Piscaria, meaning ‘abundant in fish’. I visited in October, after the summer high-demand period when fish stocks are low, so luckily, I was able to taste some of this bounty.

When it comes to the old and the new of food in Pescara, you are spoiled for choice. I was wowed by the few restaurant meals I had and the flavours in one establishment were as edgy as any I have had in the ‘new world’.

Twice I lunched at Berardo Caffé, a big open air establishment at the beach end of Corso Umberto I. The front of the building is a popular coffee, cake and gelato place, and the back, a restaurant with just a few choices and specials on offer.

The setting is modern, but the treatment of the food was quite authentic and true to the region known for seafood.

There was a selection of different vegetables on display and one day I simply needed veggies.  So I indulged in the grilled pepper, zucchini, fennel and chicory accompanied by the delicious homemade bread and a glass of local Ceresuola wine. This wine is rosè in colour but has none of the lolly sweetness of some rosè wines. It is made from the Montepulciano d’Abruzzo grape but spends less time on the skin to achieve its beautiful hue.

Another day, I dined with friend Amanda on the timeless classic Frittura di Pesce, a delicately battered then deep-fried mixed seafood dish. We followed with spaghetti vongole (my death bed meal) tossed with fresh cherry tomatoes that had just been lightly crushed. The vongole (clams) at Berardo were pan steamed with the tomatoes then the pasta was tossed in and warmed together to create a lovely emulsification. And veggies, more veggies.

Fritto Misto - Frittura di pesce - plus a side of roasted and grilled veggies at Berardo Caffè, Pescara. Classic, timeless, perfect.

Fritto Misto – Frittura di pesce – plus a side of roasted and grilled veggies at Berardo Caffè, Pescara. Classic, timeless, perfect.

 

Spaghetti Vongole at Berardo Caffè, Pescara.

Spaghetti Vongole at Berardo Caffè, Pescara.

 

One evening I was lucky to catch up with the sister of a my friend Sandra. Sandra runs the wonderful La Cucina di Sandra in Melbourne, Australia and she and sister Paola are natives of Pescara. Paola and her beau Simone were fortunately free one evening while we were in Pescara and suggested a restaurant I’d had my eye on! So with my friend Amanda, we joined Paola and Simone at La Baracaccia, around the corner from the Esplanade Hotel.

Me with locals Simone and Paola at La Barcaccia, Pescara

Me with locals Simone and Paola at La Barcaccia, Pescara

What we experienced next was nothing short of fabulous. The restaurant inside appeared quite old school formal and the service was impeccable. However, the  food was as modern and fresh as any I have eaten anywhere. So I’ll let the pictures tell the story.

Raw fish paired with fruits and other flavours. Genius!

Raw fish paired with fruits and other flavours. Genius!

 

Raw prawns with pear and pomegranate. Who thinks of these yummy combos? They deserve a prize.

Raw prawns with pear and pomegranate. Who thinks of these yummy combos? They deserve a prize.

 

Squid, lemony oil, onion and chilli. Just the right amount of hot!

Baby squid, lemony oil, onion and chilli. Just the right amount of hot!

 

Calamari with orange, olive oil and hazlenuts. Insanely delicious.

Calamari with orange, olive oil and hazlenuts. Insanely delicious.

 

Large prawns with passionfruit. I know, just crazy, but it works.

Large prawns with passionfruit. I know, just crazy, but it works.

 

Spaghetti with mussels and squid. This was subtle and divine.

Chitarrini with mussels and squid. This was subtle and divine.

 

For years I have treated Pescara as a transit hub, but from now on I vow to go to Pescara each trip to Abruzzo and try more of the delicious offerings.

 

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