It has the appearance of a small nativity scene nestled in the mountains. There is no better place to enjoy a romantic getaway while enjoying the intimate and welcoming atmospheres of a location with characteristic views and full of history. Immersed in a naturalistic context of great charm and with countless attractions, Pretoro shows itself to visitors with its cluster of houses climbing on the rocks.
Immagini del borgo
Pretoro, in the province of Chieti, stands on the north-eastern side of the Majella, in a fascinating naturalistic context where you can take more demanding walks or excursions.
The changeability of the landscape is extreme, and it is possible to meet, in the wild valleys, ancient testimonies of shepherds, even brigands, a sign of an ancient and assiduous human frequentation of the mountain massif.
Its origins date back to 1600, after the destruction of the castle of Pretoro, perched on the end of the rock and called “Castrum Pretorii de Theti“.
Pretoro shows itself to visitors as a triangular medieval village, since, going up towards the top, the village narrows, thus taking the shape of a cluster with houses climbing on the rocks.
Walking through the streets of the village you come across magnificent religious buildings including the most important in the country, the church of Sant’Andrea Apostolo with the particular floor that adapts to the shape of the rock. No less important are the church of San Nicola, also known as the church of San Domenico and the church of the Madonna della Mazza or Santa Maria della Mazza.
What distinguishes this small Abruzzo village is the craftsmanship of wood and stone. Woodworking is an art that has been practiced for many generations. In particular, the village of Pretoro is famous for the creation of spindles, traditional Abruzzo guitars for pasta, kitchen utensils, as well as chairs and furnishings. The craftsmanship of the stone, on the other hand, features the white Majella stone, typically ductile, airy and suitable for processing.
For those who come to Pretoro, the proposal of typical dishes is innumerable, starting from the “P’ttlolozz“, rhombuses of pasta made with flour and water and cooked in the sauce, “Pasta alla chitarra”, “grilled lamb”, “coratella “e” turcinelli “made with pork casings and stuffed with sweetbreads and chilli peppers, mixed” ciabbotta “of vegetables to be placed on slices of homemade bread; “pizz ‘e foij” vegetable stew with smoked sardine; “pizza scim” unleavened white bread.
Village of Pretoro
Municipality of Pretoro
Province of Chieti
Abruzzo region
Abitanti: 875 pretoresi
Center altitude: 560 m s.l.m.
The municipality is part of:
Borghi più belli d’Italia
Municipality
Via Dei Mulini 3/A – tel: 0871898001
BY CAR
- Take the A25 Roma – Pescara motorway and exit at Manoppello.
ON THE TRAIN
- Railway stations of Pescara Centrale or Chieti Scalo
BY PLANE
- Abruzzo Airport in Pescara
- Rome airports at Fiumicino and Ciampino
– Wolf Cake (produced exclusively by Paola Alimonti’s ‘Dolcezze del Parco’ confectionery workshop): La Torta del Lupo è a dark chocolate and red wine cake generously soaked in excellent Rhum and filled with exquisite gianduja chocolate.
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– P’tt Lozz: rhombuses of pasta f(made of flour and water) with sauce, formerly made with a mixture of white flour, cereal flour and spelt
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– Abruzzese chitarra pasta: made in strands obtained with a special tool, ‘lu maccarunar’, which with its particular shape gives the pasta (chitarra) its name. The ‘maccarunar’ are still made and used in Pretoro.
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– Braised lamb: of which the preparation system is typical, in fact the cooking must be done with mixed wood, from resinous fir, to beech, free of woody impurities, to scented hornbeam and, lastly, fragrant juniper branches. Salting and perfuming must be done with aromatic herbs such as thyme, rosemary, mint, black pepper, red and purple juniper, etc. These are the secrets of excellent preparation of Pretorese lamb.
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– Lamb Choratella and turcinelli: made from the guts of the pig and stuffed with sweetbreads and chilli pepper.
– Pizz e foij: Vegetable stew served with smoked sardines and ‘pizza scim’, i.e. unleavened white bread without salt.