Abruzzese cuisine has many souls, given the variety of the territory and the cultures that coexist in it. Suppose we are in the hinterland of the Region, on the one hand. In that case, we have the evolution of agro-pastoral cuisine that of farmers and "poor" shepherds of the mountain and foothills areas made of simple and tasty dishes of sheep meat soups and soups, cheeses and aromatic herbs, on the other there is the "cultured and bourgeois" of Teramo, capable of enhancing primary flavours with more complex preparations: timbale of scrippelle; "Mazzarelle"; "virtue". On the other hand, if we move along the coast, we find a less evocative cuisine, but not for this less important: the so-called marinara cuisine. Along the one hundred and thirty kilometres of coastline, it declines the variety of fish with simplicity and flavour, going to marry the heritage of vegetables and vegetables of the hills close to the coast.
Torre dei Beati
The winery's name is taken from a detail of a fifteenth-century painting that decorates the counter-façade of the church of S. Maria in Piano, in Abruzzo. The winery was established in 1999 when Fausto and Adriana decided to take over the management of the old family vineyard. They immediately converted it to organic farming, believing that a wine's quality is strictly connected to respect of the territory where it is produced.