Local specialties you must try.

Local specialties you must try.

Brodetto alla Pescarese is a fish stew made with various fresh mollusks, crustaceans and fish, cooked in a rich tomato sauce and then served with slices of toasted bread.

Arrosticini, a traditional regional dish, are skewers of lamb cut into small cubes, lightly seasoned and grilled over a flame.

Pallotte Cacio e Uova is another popular dish from Abruzzo. These balls are made by mixing grated cheese (usually a mix of pecorino and local cheeses) with eggs and breadcrumbs. They are then fried until golden brown and simmered in a tomato sauce.

It is best to finish off your delicious meal with a glass of aurum: a liqueur based on brandy and orange infusion, to which saffron is added.
Aurum is made from 8-year-old brandy with aromas of saffron and herbs, among others. The name Aurum refers to the Latin words aurum (gold) and citrus aurantium (orange). Amedeo Pomilio founded the company in 1925. It is located in Pescara (Abruzzo).

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