La Mugnaia restaurant is a family-run restaurant sitting in the countryside less than 30 minutes from Pescara. Open for lunch and dinner, it offers typical dishes respecting old Abruzzese tradition.

Their specialty, as the name suggests, is pasta alla mugnaia which is a rustic pasta obtained from a mix of durum wheat and soft wheat flour with eggs. It is unmistakable for its shape of a thick flattened cord, pulled by hand. It is customary to combine it with a particularly robust condiment such as a meat sauce and the inevitable Montepulciano wine.

The mugnaia ingredients have remained the same over time. Flour, water and eggs give life to a historical and above all simple recipe that takes its origins from popular and peasant traditions. The beauty of Italian food is how simple their recipes are.

Abruzzo is known to be a land of good food, ancient culinary tradition and high quality raw materials. This region is a place of pasta, just think of Fara San Martino which with its historic pasta factories, all still active and known throughout the world (De Cecco, Delverde, Cocco to name the best known) is one of the pasta capitals of Italy.

This pasta is filling, so come hungry and accompany your meal with a bottle of Montepulciano, eat like an Abruzzese!

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