Camping in Abruzzo
19 campsites in Italy, Abruzzo
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Abruzzo
Southern Italy forms the lower boot of the Italian peninsula, containing the ankle (Abruzzo and Molise and southern Lazio), the toe (Calabria), and the heel (Apulia). On the eastern coast is the Adriatic Sea, leading into the rest of the Mediterranean through the Strait of Otranto. On the Adriatic, south of the spur of the boot, the peninsula of Monte Gargano, the Gulf of Salerno, the Gulf of Naples, and the Gulf of Gaeta are each named after a large coastal city.

A popular attraction in Abruzzo is the medieval hilltown of Scanno. Surrounded by high peaks looming above, the town hosts a range of activities in the summer including riding, boating and a classical music festival. Close by is Italy’s third largest national park. With mountains, rivers, lakes and forests it is an important wildlife refuge, home to bears, wolves and the golden eagle. It also offers good walking, riding, skiing and canoeing.
Around Scanno are the historic mountain towns of-and Sulmona, and the village of Cocullo, where the bizarre Festival of Snakes takes place in May; a statue of a local saint is draped with live snakes and paraded through the streets. Along the Abruzzo coast is Pescara, the main resort, which has a 16 km. long beach. Ferries to Croatia and the Dalmatian islands depart from here. Nearby are the small hill towns of Atri, Penne, and Loreto Apruntino.
The region consists of the following Provinces: Chieti, L'aquila, Pescara and Teramo.
Places of interest

Alba Adriatica: Most northern of Abruzzo’s coastal resorts.
Atri: 13th-century cathedral, archaeology and ethnography museums.
Celano: Pretty village with turreted castle.
Lanciano: Historic town.
Pineto: Coastal resort.
Téramo: Remains of Roman amphitheatre, theatre and baths.
Cuisine of the region

As sheep farming dominates the region, lamb is popular.
Arrosticini: Skewers of lamb or sheep meat grilled over a charcoal fire.
Pallotte cacio e ova: Fried meatballs made with eggs, bread, and cheese.
Spaghetti alla chitarra: A type of pasta made with a special tool called a chitarra, which gives it a square shape. It is often served with a tomato sauce and meatballs.
Timballo teramano: A lasagna-like dish made with pasta sheets, meat, vegetables, and rice.
Pecora alla cottora: A lamb or sheep dish that is stuffed with herbs and cooked in a copper pot.
Brodetto al trabocco: A fish stew made with a variety of seafood, including fish, shellfish, and octopus.
Cannelloni abruzzesi: A type of cannelloni made with ricotta cheese, spinach, and sausage.
Torta di mele abruzzese: An apple cake made with a shortcrust pastry and filled with apples, cinnamon, and sugar.