Cycling holidays in Abruzzo

With more than a third of its land covered by national parks and protected areas, Abruzzo boasts a more diverse collection of cycling trails than any other Italian region.

Its verdant inland hills and imposing Apennine peaks combine to…

With more than a third of its land covered by national parks and protected areas, Abruzzo boasts a more diverse collection of cycling trails than any other Italian region.

Its verdant inland hills and imposing Apennine peaks combine to make your cycling holiday a one-of-a-kind experience, not to mention exhaustive in every sense of the term. Mountainside and hilltop trails of rare beauty await you here, as you discover ancient abbeys, hermitages and sanctuaries or, if you’d prefer, relax along the coast, winding along the Adriatic Cycle Path (Ciclovia Adriatica Abruzzese).

Hundreds of kilometres of tracks and trails will leave you spoilt for choice, winding through a stunningly pristine landscape that hints at the region’s pastoral heritage. The result – no matter what your style of riding or passion for cycling entails, Abruzzo’s got you covered.

Food

Scrippelle ‘mbusse

Thin pancakes, dusted with pecorino cheese and cinnamon, and covered with chicken broth (‘mbusse means ‘soaked’), scrippelle are a typical dish in cuisine of Teramo. Similar to French-style crêpes, they are used in the preparation of timballi, but can also be oven-cooked like cannelloni.

Arrosticini

These fragrant and delicious lamb or mutton skewers, which are cooked over coal grills, are a favourite main dish in Abruzzese culture.
Three essential factors give the dish its characteristic flavour: the cooking process, the type of grill employed and the temperature of the fire.

Brodetto

Brodetto alla vastese (or ‘lu vrudatte’ as it is known in the local dialect) is a typical seafood dish. A true brodetto is made from at least five different types of fish (skate, red mullet, cuttlefish, shellfish and giant goby), all of which must be as fresh as possible, cooked in garlic, peppers and chunks of red tomatoes. That’s all the preparation you’ll need – the fish doesn’t need to be turned in the pan; instead the pot is stirred to allow the ingredients to mix.