The best producers of Abruzzo, a place where precious treasures are still to discover.


Winery Camillo Montori Camillo Montori winery is what remains of the old “Feudo di Monte Aureo”, situated in Abruzzo hills, in the district of Controguerra, close to the beach. Actually the winery surface is about 70 hectares: 50 hectares of vineyards, 10 hectares of orchards, 5 hectares of olive tree groves and the remain in different cultivation of Abruzzo. All its wines are the result of a patient work and a good knowledge of advanced vinification techniques that, even if respect traditional working methods, are always checking modern technologies that help to improve its products.
Vigneti Radica Winery Vigneti Radica was born in the Fifties when the family forefather Rocco (known as Zì Rocc) bought his first Vineyard in Tollo, little village of the center of Italy situated on the hills close to the Adriatic sea, gaining his own DOC: the Tullum. In 2009 Antonio Radica and his son, Giacomo and Rocco, created the family-run business with the aim of producing wines from local vineyards and reaching high-quality standard. The winery uses both traditional methods and materials both enviromentally-friendly technologies. Actually Radica vineyards are extended for about 21 hectares in a favourable area close to the sea. Nature, Tradition and quality are the company’s features
Torre dei Beati Winery Torre dei Beati is a family-run business born in Loreto Aprutino in 1999. Sure about the impossibility of separeting wine quality and its genuineness, the owner immediately transformed vineyards in biological method, passionately and accurately cultivating local vineyards, varietal vinificated. Company’s name comes from a great wall painting of 1400 situated in local Church of “S. Maria in Piano”. In the Crack of doom painting, “Torre dei Beati” (Tower od blessing) represents the last arrival point where spirits were directed after passing the afterlife with strong and difficult efforts.  In this parabola it is reflected the main principle of the activity, based on expressing the best of local vineyards, through accurately selections in Vineyard and wine cellar, that are cultivated in 21 hectares on Loreto Aprutino hills, between Adriatic sea and Gran Sasso d’Italia. Thanks to the strategic position the Vineyard receives, during the day, moderate air from the sea and, during the night, the cold weather of the mountain, especially during last month of maturation. The rigid selection in Vineyard and wine cellar only allows healty grapes vinification and so a quality wine with a low preservative products in line with biological ethics.
Stefania Santone
Santoleri Winery Santoleri family is the business owner since the end of 17 century. The extension was about hundreds of hectares between the districts of Capafrico and Crognaleto in Guardiagrele. Nowdays Giacomo Santoleri takes care of Caprafico, working with spelt, barley, lentils and oil. AT Crognaleto, there is Giovanni, Nicola Santoleri’s son, who is passionately taking care of vineyards, day by day, following all the grapes procession from the wine cellar to the serving. Wineyards are alive and not exploited and it follows an idea about quality that respects the fruits.
Santo Spirito Santo Spirito aroma d’Abruzzo produces quality handcrafted spirits in line with the old monks knowledge, precursor of Abruzzo liquor. It is accuratelly created by selecting the best herbs of Abruzzo mountains. It is an handcrafted company that expresses the true essence of Abruzzo through patient and attention to its works.
Remo Mario Totaro Spirits San Pasquale spirit is an ancient handcrafted herbs spirit of Abruzzo produced by Cav. Remo Mario Totaro company in Atessa (CH). The name “San Pasquale” comes from the monastic entirety of 1400, not so far from the family workshop where monks did this spirit. It is composed of 14 herbs mixed and transformed in a high quality product with a lot of benefits effects.
Praesidium Winery Praesidium company it’s a family-run business created in 1988 by Enzo Pasquale and his wife Lucia. It’s goal has always been producing a Montepulciano d’Abruzzo that expresses his origin, thorugh a varietal vinification. Enzo was born in Prezza and he has a strong relationship with his city, that’s why he started to produce wine since he was young cultivating his grandfathers’ vineyards. The name “Praesidium” cames from the latin verb “Praeesse” (Prezza) that means preside over, that’s why the name “Praesidium”, stronghold and preside at defending Corfinio area, ancient capital of Italic people  during Roman age (90-89 a.C.). Company’s vineyards are extended between Raiano and Prezza, a favourable area for cultivating Montepulciano d’Abruzzo and recognized as original place of this vineyard; the wine cellars are in the higher and rocky area of Prezza. Two of them are digged in the rock. To help Enzo and Lucia in creating natural and excellente wines, there are their children Antonia ad Ottaviano.
Podere della Torre Winery “…Using only own production grapes to make wine… Respecting nature in all its aspects; working methods absolutely natural;… all these are the principles that we never exclude…” L . Podere della Torre winery was restored in 2003 by Diego & Franco in Spoltore with the aim of linking technology and nature to improve working and wine quality. Grapes are hand-picked, the best bunches are selected and then trasfered in the wine cellar where they will be treated in 1 hour avoiding eventually most oxidation. Vineyards are keeping with Abruzzo overhead trellis and row system and situated in Pescara coast; they have a south-east good ex position and give to the wine a saulty sensation.  Company’s philosophy was born in the history of the family: soil and wine loving. A true and strong passion goes with makers in working and life style to conserve grape in every single bottle.
Petra Sculture Riccardo Di Ienno was born in Rome in 1956, from parents who have Abruzzo origins; he completed his studies in Florence where he lived and worked as handicraftsman/electrician for 18 years. The call of his roots brought him to move to Guardiagrele, at the foot of Maiella, the holy mountain for Abruzzo people, at the end of ‘80s. It is right over this mountain that he began to carve his stones, as stone-cutters, shepherds and hermits have done through millenniums. He left any other activity in order to devote himself to Maiella white stone manufacturing joined by his collaborator and companion Patrizia Del Romano. They have exposed and sculpted through streets and squares of different cities as street entertainers and they have joined several contests receiving many awards. Riccardo is co-promoter of several cultural enterprises focused to the rediscovery, valorization and spread of Maiella white stone art, to empowerment of the area and to rediscovery of ancients crafts. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Pelino Pelino firm was set up in Sulmona in 1783. Pelino comfits are made in accordance with the ancient recipe up till now, using 18th century techniques. The enterprise has been managed from father to son till the current generation, the 7th. Pelino firm has always paid the greater attention to consumers taste and comfort since its foundation, through certificated ingredients with high qualitative value (Avola almond, Nocciola Piemonte or Romana, Belgium chocolate, etc.) in order to gain a unconditioned respect concerning the taste. All the products are made in accordance with the ancient comfits tradition of Sulmona through traditional productive processes which keep safe the ingredients, pledging the complete organoleptic satisfaction of consumers without using starches, gluten, dextrin malt. The enterprise has gained 66 highest national honours during its activity life which make it one of the best representations of Abruzzo all over the world.
Pasta Masciarelli Pastificio Masciarelli is the result of an ancient tradition of values handed on from father to son; genuineness, authenticity and love values for a job that leads to a handmade product. Masciarelli family produces pasta since 1867 using the same technique of the past which are unchanged till now. Pasta is carefully controlled from the first making phases till the selling, choosing special semolina with high gluten and proteins content aiming exclusively at quality product. The pasta factory produces limited quantities using bronze circular draw-plates, with a ling drying process of 36-48 hours, at very low temperatures. All is made in order to guarantee the invariability of organoleptic semolina qualities and to enjoy the real taste of a handmade pasta characterized by its typical roughness and wrinkledness. The love for this job carries Pastificio Masciarelli to hand on eternally those ancient smells and particular tastes which make unique the land of Abruzzo.
Pasta Maiella Pastificio Maiella produces handmade pasta since 1946. It is located in Pretoro in the heart of the Parco Nazionale della Majella, where the air is healthy and the water used for the mixture comes directly from pure springs. The pasta factory tries everyday to keep pasta fragrances and tastes of the past with so much care. Pasta is handmade using rough bronze draw-plates and slowly dried at low temperature to keep products characteristics and nutritional values unchanged.
Panificio Di Sciascio "TENENTE"
Oil Ursini Ursini is not only a business but also a family, an expert group of olive groves and its fruits with a destiny already written in the family nickname “Putì” that in Abruzzo dialect means olive tree timmer. Since 1800, this family has been considered the most esteemed nesters and experts of Abruzzo for the consultancy about olive groves care. Today this knowledge has been spread in different kind of oil production, taking advantages from innovation and creativity typical of Ursini family. The extra virgin olive oil is unique in all its forms but also with a lot of specialities with new and amazing tastes even if related with tradition. An unconditionated quality product without compromises that allow to taste the freshness of the best raw materials during all year.
Oil Trappeto di Caprafico The agricultural farming  Tommaso Masciantonio is situated in Caprafico, a village between Guardiagrele and Casoli. Since 1948 it has an oil mill and, with the passing of time, it brought technological  innovations even if being very traditional with a cold pressed plant. Attention and dedication allow a perfect working method of olives in the oil mill. Centuries-old olive grooves and local monocultivar, together with passion and tradition, make Masciantonio’s oil a unique and high-quality product.
Natural Natural is an alimentary products firm which works in Bucchianico since 1854. Natural purpose is linking the ancient professional experience made by one hundred fifty years of farming with a good and modern organization. Its work begins in the country where Abruzzo countrymen control and select only excellent products during cultivation, harvesting and delivery phases. Passion towards natural and genuine products leads every day technology to be in service of traditional manufacturing processes in order to bring on consumers table only high quality products.
Maurizio D'Ottavio Goldsmith Maurizio D’Ottavio is a goldsmith of Guardiagrele who produces jewels with big technical and artistic skills which express, at the same time, goldsmith tradition of Abruzzo and innovation. The link with the past is very strong, but D’Ottavio’s work is always focused to the future: this is what distinguish his creations from the others. Maurizio D’Ottavio produces his fully handmade creations in his workshop since 1995, using very high quality materials: 18 Kt (carates) gold and the best precious stones. He took part in several exhibitions and his works are internationally recognized. The wonderful jewels are precision and harmony masterpieces made with patience, mastery and a lot of passion. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Matteo Griguoli&Giuseppe Moro The main activity of Griguoli Matteo farm consists of beans cultivation in Paganica, a work rediscovered through a thorough analysis of our area history, the ancient wheat and maize, and small pieces of cheeses as well as meats and eggs. Matteo is a young man who decided to devote himself to soil cultivation and cattle-breeding driven by his passion, respecting nature and offering high quality products.
Luigi D'Amico Luigi D’Amico firm was set up in the middle of the 19th century in the old town centre of Pescara, called Corso Manthonè. The enterprise sells alimentary products and other items, first of all wines, grain and saltwater fish. Luigi D’Amico, who carried on the commercial activity of his father Biagio, focuses its business prevalently on alimentary products, especially those more refined. He began to make a kind of cookie as he opened the coffee bar “IL RITROVO DEL PARROZZO”, being inspired by an ancient recipe of Abruzzo countrymen: a maize bread, called Pane Rozzo, semi-sphere shaped and cooked in a wood-burning oven. The cookie Pane Rozzo version by Luigi D’Amico reproduces the yellow colouration of maize bread with the eggs one, keeps the semi-sphere shape unchanged and covers its mixture with a fine chocolate coat in order to imitate the characteristic Pane Rozzo dark scorches obtained through its wood-burning oven cooking. The cookie is called PARROZZO, following the exact suggest by Gabriele D’Annunzio, becoming the main character of many literature and art pages: Luigi Antonelli, comedy writer and art critic, wrote Storia del Parrozzo; Armando Cermignani, outstanding ceramist, made the drawings and the colours of the box; the humanist Cesare De Titta wrote the “Canzone del Parrozzo”; Tommaso Cascella painted the pictures which decorate the rooms of RITROVO DEL PARROZZO.
Lu Piane “Lu Piane” farm has a 15 hectars extent cultivated in the wonderful places of “La Roma” in Casoli and Palombaro municipalities. The manager of the enterprise is Catiuscia Sissa who is engaged, together with her family, in the ancient grain varieties research since many years. The farm boasts the “Azienda-custode” title as it boosts the recovery, the conservation and the valorization of autochthon agricultural genetic resources in Parco Nazionale della Majella. The production is severely handmade and organical, bringing to Grano tenero Solina, Grano duro Senatore Cappelli, and other rotate legumes. Its flours are made using grindstones in order to keep unchanged both taste and smells.
Lorenzo Di Stefano Ceramic Lorenzo di Stefano was born in Giulianova in 1975. He lives and works in Castelli. He took the Diploma at Istituto d’Arte “F.A.Grue” of Castelli, even if he began his experience in his father workshop since he was younger, dedicating most of his work time to a private research of the landscape and figures adorning technique. His majolica recall the styles and the sensibility of the past following the best tradition of Castelli, with a new creativity as well. Therefore tradition elements are unchanged but on the other hand they find a new nourishment in a personal and mature reinterpretation of chromatic techniques and perceptions. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Licuor Italy
La Tavola dei Briganti
La Quagliera La Quagliera is a small agricultural holding situated in the hills of Spoltore, close to Adriatic sea. The olive tree grove is extended on the hill with Majella and Gran Sasso view. The olive groves, cultivated with modern techniques, are almost two thousand provided with drip irrigation and they are extended on six hectares in a sunny and ventilated position. The limited extension of the soil ensures the maximum care of details during plantation. Only organic fertilization are used in order to respect the natural cycle  of tree and consumer health. The company cultivates three different types: Dritta, Leccino e Cucco (or Olivoce). The best of production in a blending where Leccino taste is rekindled by the more fresh and perfumed of Dritta. A small quantity is bottled as monocultivar of Dritta  or as monocultivar of Cucco. They received a lot of rewards that since 2012 attest the products excellence of this company.
La Giara La Giara was set up in Pianella in 2008, a beautiful place among Pescara hills, as a craft workshop of typical preserves of Abruzzo. It is a family business managed by Miranda and Antonio who have always selected and transformed only the best vegetables and fruit, cultivated in  the farm and picked only once they become ripe. The products excellence is also due to the very short slot between the products harvesting and their following transformation. All the products are conserved in glass pots. Fruit and vegetables are processed still fresh keeping intact all their organoleptic qualities, vitamins, fibre and mineral salts, bringing to a really exalting unique taste. All the products in oil are conserved with an excellent quality of extra virgin olive oil, obtained by the first cold pressing of autochthon cultivation olives, the so-called Dritta. All the products are severely natural, genuine and without additives and chemical preservatives.
Ival Spirits Ival is a family business situated in Fara Filiorum Petri, little village in the heart of Abruzzo at the foot of Maiella. In 1988, with the first spirit production “Jannamaro” Francesco Iannamico starts a long tradition, passed on by father and son for four generations. In every Abruzzo spirit bottle Ival passes on the passion and love for its region. Since 130 years, with unchanged methods, the best raw materials are selected, fresh, rigorously seasonal, pure and simple as the nature offers. With perseverance and dedication, Ival follows the product since its creation till the bottling to guarantee to the customers unique products.
Giuseppe Palmerio Bakery Giuseppe Palmerio confectionery was born in Guardiagrele in 1884. His founder Giuseppe Palmerio begins to make different confectionery creations once he went back from Naples, where his father send him to learn the white art, which will become a symbol of Abruzzo confectionery. In addition to famous “Sise delle Monache”, the other main confectionery products are Torroncino di Guardiagrele Giuseppe Palmerio and Amaretti Extra. Their recipes have been faithfully handed on as years went by becoming a heritage of the gastronomic area culture. The managers of the enterprise, Anna and Nino, take out of the oven ever day these unique craft cookies since 60 years ago.
Gioie di Fattoria Gioie di Fattoria farm is located in the small town of Torano Nuovo, in the heart of Teramo hills. The firm has rediscovered the Grano duro Saragolla, organically cultivated, an ancient wheat highly digestible with big organoleptic qualities, it is excellent for those that suffer of gastrointestinal or celiac diseases. The farm basis are the constant genuineness research as well as simplicity and tradition, paying attention to the environment. Rediscovering the ancient rural world to rediscover the tastes of the past.
Giardino Officinale Giardino Officinale farm is managed by Filippo Torzolini and Antonella Cichetti families. It is located on the “colle della formica”, close to Adriatico sea, on the Gran Sasso d’Italia way. Its soils are located in low well-watered Vomano Valley hills in Propezzano di Morro D’Oro, a municipality of Teramo district. This family business took the pioneering decision, in those areas, to change over their production system in 1986, becoming an organic farming and beginning to cultivate officinal plants. Giardino Officinale counted about three hundred perennial herby and shrub varieties at the beginning, cultivated for cooking, liquor and medicinal purposes. Today the firm, with about 6 hectares expanse, produces: sweet herbs, essences, medicinal and other organic products characterized by an extraordinary quality, rediscovering autochthon varieties and products of Abruzzo.
Filippo Scioli Wrought Iron The wrought iron art shop of Filippo Scioli is one of Abruzzo handicraft symbols: it comes from many blacksmiths and horseshoers generations. Filippo begins its work producing banisters, balconies, doors till he felt, almost by chance, in love with the iron, a tool to express its ideas and inwardness. He began to cut and shape the material took from only one iron piece creating beautiful objects such as swans, butterflies, flowers, candlesticks. He always finds new motivations in Guardiagrele village up till now at the age of 70. Starting from an original idea, coordinating hand movement in a constant balance between iron and body are the simple and basic secrets to create everything from an empty space. Filippo creations are arrived in all over the world, from Europe to America, and they are appreciated for their unique style. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Filiforme Textile Filiforme hand-weaving workshop/studio of Valeria Belli is located in Chieti. The weaver has analyzed, studied and acquired the ancient weaving techniques through hinterland inspections and visiting the main ethnographic museums of Abruzzo such as Museo delle Genti d’Abruzzo, M.U.T.A.C. of Picciano and the civic museum of S. Benedetto in Perillis. These places have been a notable point of reference for Valeria who has found a concrete base for her researches and works. Then she began to create her very first handmade textile articles severely obtained by the hand loom, and her creations become a constant hybridization between tradition and innovation as time goes by. She makes many experimentations with both unusual and traditional materials which lead to original and brilliant creations. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Farmhouse "Al Borgo" "Al Borgo"farmhouse is located in Santo Stefano di Sessanio, a small village on the slopes of Gran Sasso d’Italia in Aquila district. The farm hands on from father to son the cultivation of Lenticchia di Santo Stefano di Sessanio, practiced in more than 22 mountain soil hectares between 1.400 and 1.600 altitude meters, with no chemical or aerial contamination. The lentil of Santo Stefano: a lightly flat and small legume, with a deep brown colouration and a maximum diameter of two millimeters. It is characterized by its unique and sublime taste as well as its well above average high iron content.
Farmers Cooperative Altopiano di Navelli The Altopiano di Navelli cooperative was set up 42 years ago. Its target is protecting Zafferano dell’Aquila DOP,  a unique and exclusive product. About 98 partners compose the cooperative, which is the greater Italian saffron producer up till now with 95 % of the national production. The municipalities that are part of the DOP area are 14.
Emo Lullo Confectionery Emo Lullo confectionery is located in the old town centre of Guardiagrele. Confectionery history is linked to Palmerio family’s name, where there are a “both candy producer and manual spice employed”, Giuseppantonio,  and two “coffee makers”, Giosué and his son Benigno. Emo Lullo, grandson of Filippo Benigno, inherits the enterprise and he is also the grandfather of the current confectionery manager, Emo Lullo Junior, who together with his sister Dina, respect the ancient recipes, making in a craft way excellences already fitted in the history of Abruzzo gastronomy. Every day they make products such as “Torroncini di Guardiagrele Aelion”  and the delicious “Pasta di mandorle” in addition to famous “Sise delle monache”.
Emidio Pepe Winery Emidio Pepe’s company was born at the end of 19 century, when Emidio Pepe, grandfather of the namesake, will find in Teramo’s hills the perfect area for the typical Abruzzo vineyards: Montepulciano d’Abruzzo and Trebbiano d’Abruzzo. With the passing of time, “Pepe” brand became expression of territoriality and longevity thanks to the practical and unceasing activity of Emidio and his wife Rosa who supports him during family and working everyday life. Over the years it has always been a family-run business keeping on the past tradition. Daniela and Sofia, the owner daughters, together with the niece Chiara, are putting into practice the secrets learnt from their parent, following their biological lines before it was certificated by an institutional stamp or was fashionable. Today the company has 15 hectares cultivated by biological and biodinamic  agricultural techniques.
Colori Naturali Textile Colori naturali is a project by Maria Ferri: a hand-dyeing yarns workshop whit natural essences of both vegetable (flowers, leaves, barks, fruit, wood, stalks, roots, etc.) and animal origin (cochineal). Colours and textile fibres have always been involved in the humanity history since the mists of time. The massive use of synthetic materials and colouring agents has produced negative effects towards people and environment health in last fifty years. Focusing the attention on the cultural, organic and environmental sustainability meaning bring us back to the simple action of dressing. The basis of this craft workshop philosophy are the rediscovery of natural textile fibres, beauty exalting with natural colours without damaging the environment and ancient scholarships recovery in a modern key.
Cirelli Winery Cirelli is a biological and agricultural farming certified by IMC (document n° 3194 RV.01), surrounded by 22 hectares of soil in the little town of Atri. Its production is based on respecting natural cycles, especially olive grooves, vineyards, fruit and vegetables farms and farm animals. Crop rotation, soil rest, fertilization and free pasture are fundamental phases during production process of wine, oil, vegetables, fruits and meats. Wines are 100 % biological and unique because the company is one of the few in Italy in fermenting in terracotta amphoras of 800 litres. This is an ancient working method used in Georgia and Caucasus; Cirelli decided to use it to give a new interpreting of vineyards “symbol” of Abruzzo.
CASINO DI CAPRAFICO Farm stretches out over the hilly terrain of the Guardiagrele countryside. The main part of the farrn, Iocated on the Plains of Caprafico, consists of a “Lodge” that was built in the last century. The Company produces cereal, legumes and olives and its main objective is to enhance the value of the produce.This is done by taking extreme care in the choice of the varieties, the cultivation techniques and the transformation of its products by following and rediscovering traditional methods from the Mediterranen. Furthermore, the rediscovery of ancient vegetal varieties allows us to do without the use of phytochemicals and other synthetic chemical products. The reconversion to biological production was carried out under the control of the AMAB (Mediterranean Association of Biological Farming), currently known as the IMC (Mediterranean Institute of Certification), and was concluded in 1996.
Casa Verde Casa Verde farm is located near Navelli, an ancient village of Abruzzo inland, close to Parco Nazionale del Gran Sasso. The enterprise, managed with love by Dina Paoletti, has an extent of 23 hectares cultivated in different ways such as sowable land, olive growing, fodder plants, legumes and vegetables. The farm can offer organic products which are above all rare and ancient witnesses of Abruzzo history and tradition.
Beekiping Bianco Apicoltura Bianco comes from  an ancient experience of bees breeding  and a rational exploitation of these pollinators producers of an  high nutritional value and hight quality food.. Bianco’s is an artisan family that, starting from respect for the Abruzzo region, pointed to an high quality product with characteristics of integrity, healthiness and naturalness. Attentive to all the production stages and to the honey processing, the 'Company moves hives all around the territory chasing the blooms, seeking healthy environments, away from sources of urban or agricultural pollution, favoring the piedmont areas or high mountain up to 1300 meters. The production of type "monoflora" allows, through careful selection of the various honey  types , to obtain an absolute pure  product . The extraction and packaging of honey ( honey extraction, maturation, and decanting ) are carried out by traditional methods in natural environments, in dry and airy  laboratories using as ripening stainless steel containers. After 3 weeks of "rest" in the penumbra (light promotes and accelerates the aging process), the honey is naturally decanted into jars in glass containers.
Atelierferro Georg Reinking was born in 1972 in Germany, under the artistic influence of his mother and his grandmother. He became more and more interested in design and handicraft as time goes by, bringing him to make his first furniture. In 1992, after he completed three years in a joiners workshop school, he opened with two designers the furniture atelier Senza Fuga in Hamburg. In 1999 he attended a handicraft designer course of the Designers Qualifying School in the German city of Flensburg to improve its knowledge in design field, and subsequently he attended many masters courses, among them there were Alfred Habermann, Claudio Bottero, Roberto Giordani and Jiri Basta, handicraft masters in the contemporary design field. He moved to Guardiagrele in the summer of 2000, the handicraft city par excellence, where he completed a vocational training in the Filippo Scioli’s forge. He was so much impressed by the Abruzzo handicraft that he decided to stay in Guardiagrele and founded the Atelierferro workshop. All of its works show the ancient learning of the wrought iron revised in a modern key, with some minimalism influences. Its works are extraordinary and they easily make precious every place. Elegance, modernity, handicraft style: these are the key words to understand the soul of this extraordinary artist. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Artichoke Cupello The San Rocco cooperative was born in Cupello in 1961. It becomes leader in Carciofo di Cupello production which has obtained the Community collective trademark. It is always engaged in the valorization process of artichoke, celebrated and promoted with the municipality, in order to let the world knowing this delicious product. The processing protocol is very rigid, so producers are protected from the inappropriate use of the name, pledging a controlled product to consumers during its whole supply chain, in accordance with traceability guide-lines. The processing protocol also provides for the origins areas which are, in addition to Cupello, also Furci, Lentella, Monteodorisio, San Salvo and Vasto neighbouring municipalities, where soils are deep, fresh and well-drained.
Arago Design Arago Design is a project by Elisabetta Di Bucchianico and Dario Oggiano. They have attended the Architecture Faculty in Pescara, the city where they live, and took a degree in Industrial Design at IUAV (Istituto Universitario di Architettura di Venezia) in Venice. They opened the office-workshop “L’Officina delle Invenzioni” in 2004 where they planned and carried out researches about both products and interior design, urban equipment and graphics and they registered the self-production Arago Design trademark. They began to work with private customers and public institutions (Pescara, Anversa degli Abruzzi, Atri municipalities and Researches and Project Area of WWF Italy) brought by their several skills, that also allowed them to collaborate with international-famous writers and artists, such as Maurizio Maggiani and Alessio Tasca. Regarding the self-production area, their ceramics research brought them to a double consideration focused in making a project inquiry in the early state of its development and, on the other hand, stimulating a debate on the design sense in the present day. Therefore ceramics, linked with its history baggage, becomes the main theme of a tale that find itself in the Arago Design objects/characters. All the handmade articles won’t ever be an exact copy of the model considering that are a handicraft result. According to one’s needs it is possible to produce articles made to measure, writing an e-mail to with files, drawings or plans attached.
Almond Beer Since 2003 Almond brewery is an important entity for Abruzzo. It was born in an important almond workshop is Spoltore hills – that’s why the name ALMOND –. The company’s aim is builing anharmony between natural ingredients combining tradition, innovation and ethics. The outcomes of this philosophy are the numerous beers created by the master brewer Jurij Ferri, pioneer of Italian independent brewers movement. Almond ’22 beers are handmade produced and bottle re-fermented, unfiltred neither pasteurized in order to guarantee the ingredients organoleptic qualities.