We grow organically: spelled, Antico ‘Saragolla’ and Senatore Cappelli durum wheat, barley, extra virgin olive oil, fodder for animals.

salad, various vegetables (turnips, chicory, cabbage, cabbage, cauliflower…), pumpkins of various types, tomatoes, peppers , chili peppers, courgettes, green beans, beans, peas, potatoes, aubergines, garlic, onions, aromatic herbs, strawberries, wild strawberries, watermelons, melons, popcorn corn… We produce jams with fruit from our trees: plums, peaches, cherries, ancient apples, jujubes… We raise: goats, ducks, rabbits, chickens and hens (hatching our eggs in an incubator).

Typical food and wine specialties

As far as gastronomy is concerned, we are in a border area: we are in the last town in the province of Teramo, already 2 kilometers away from Pescara. This particularity can also be found at the table with some products and traditions of both provinces. Example: for the period of St. Martin (11 November) our tradition brings to the table the ‘caggioni di Sand Martine’, calzones filled with grape jam. In Bisenti (17 km) they are almost unknown. Among the first courses, in addition to the classic Gnocchi, Ravioli, Fettuccine and Pappardelle (with Duck sauce) we find: Chitarra (fresh pasta cut with a tool that has many strings, like a guitar) with pallottine (small meatballs), the Mugnaia o Mulinara (fresh pasta that is manipulated with the hands to create coarse cords), Pecorara (pasta rings seasoned with sauce, fried vegetables and fresh ricotta). Among the second courses, in addition to the classic grilled meats, we have: Duck with orange, Rabbit with lemon, Coatto (overcooked mutton stew, Sagra ad Arsita). In Farindola we find the famous ‘Pecorino di Farindola’ (you will find more information below). In Bisenti we have some typical sweets: the ‘Celletti di Sandandonio’, jam-filled biscuits with wine or milk dough in the shape of little birds and the Tatù. There is also a renowned chocolatier who is always inventing new specialities, Ezio Centini, who also has a small shop in the village. Finally, again in Bisenti, there is an indigenous white grape variety, Montonico, and in recent years a couple of companies have been rediscovering and producing good wine and sparkling wine. On May 1st, the typical dish is represented by the ‘Virtues’: in ancient times the pantry was emptied of all the legumes and vegetables, each cooked separately and then mixing everything together.