In Abruzzo, a region of southern Italy north of Puglia, south of Le Marche, and east of Lazio, new models of sustainability link agriculture, gastronomy, and tourism by shortening the supply chain.
Three pational Parks are divided among Abruzzo, extending into Lazio and Molise: Majella, Gran Sasso, and Monti della Laga. There's also the Sirente e Velino Regional Park. In short, 30% of Abruzzo's territory is a protected area.
Villa Corallo, near the Bourbon fortress of Civitella del Tronto, is also immersed in a centuries-old park, private in this case. The 19th-century mansion has been transformed into a five-star hotel with old-fashioned rooms and designer furnishings. In addition, its 197 acres/80 hectares of farmland feature new technologies for biomass recovery as well as an organic farm where the restaurant products are harvested.
In Abruzzo, a high-level hospitality model is growing within the sustainable agricultural production realm. The reasons are economic because each sector supports the other while simultaneously supporting tourism. In fact, travelers have changed: more and more are inclined to return to the land and its bounty, seeking places that respect nature and proffer up healthy, delicious food.
Blessed are the navigators who lead us to these scattered destinations in the roadless countryside. Along the Abruzzo coastline, which is a long sandy beach, two kilometers (just over a mile) from Tortoreto stands the Terra di Ea farmhouse in the hills. This small paradise of biodiversity boasts a vegetable garden, vineyard, oven, cozy rooms, a farm with pigs and other animals that entertain children, game-playing spaces, and a swimming pool.
Montepagano 1137, on the other hand, is an albergo diffuso, the sprawled-out hotel model on the rise locally. An archaeologist whose passionate about food, owner Nuccia De Angelis was inspired to restore the village by the conservation work of Daniele Kihlgren. His Sextantio accommodations are known for associating the enhancement of local products and culinary traditions with the architectural and cultural rebirth.
The property's D.One restaurant is helmed by chef Davide Pezzuto, who worked at Heinz Beck's Pergola, a three-star Michelin-rated restaurant in Rome. During the lockdown, they became plastic-free, replacing plastic with bran-based containers, which then become food for Atrian black hens, a native breed who dwell near the property.
It's a short supply chain also for young cooks. Cinzia Mancini researches products for her (non-vegetarian) vegetable cuisine at the Bottega Culinaria in the town of San Vito Chietino. Gianmarco Dell’Armi, who trained at the Niko Romito Academy, at the Materia Prima restaurant in Castel di Sangro prepares dishes that recount places and customs – his Mamma Marcella's Tortello al ragù, for example, is a tribute to his family's Sunday lunch.
The Trans-Siberian of Italy passes through Castel di Sangro. the late 19th-century railway line was put back into operation for tourists. The 80-mile/129-kilometer journey goes through the Apennines, from the towns of Sulmona to Isernia, showcasing one of the country's most unspoiled places, along the migration routes between Abruzzo and Molise.
And then there is news that fills us with joy. L'Aquila has finally reopened following the aftermath of the devastating 2009 earthquake. The historic center with its Fountain of 99 spouts is ready to welcome guests, along with the Basilica of Collemaggio, and other restored monuments.
Cover photo: Sofie Delauw