Capital of the Duchy, Atri represents one of the centers historically and artistically more significant in central-southern Italy. The village is situated on three hills (Maralto, Muralto and Colle di Mezzo) overlooking the Adriatic Sea, toward which fall, and majestic gullies. From the historic center of Atri in 10 minutes by car you can reach the beaches of sand of the district of Cerrano, where rises yet the sixteenth-century Tower of Cerrano, erected by order of Charles V in the area of the ancient Roman port of the atria. The coastal area is now protected marine area and in the waters in front of the Tower of Cerrano still lie the ruins of the port of the atria.
On the coins towns initialed HAT also appears the wolf or the wolf. Are the oldest existing in the world and were minted, according to many scholars, between the VII and VI centuries B.C. Atri had a flourishing commercial activity with the Etruscans, Umbrians and with Greece toward which exported wine and oil. Was part, with Ascoli Piceno and Ancona, of the people of the Piceni who formed the Italic League together with the vestini, interamnensi, Marrucini, frentani, Peligni, Marsians, cerecini, the Samnites, etc., all italic people, confederate against Rome. Its important port enabled her to boast a feared fleet and have commercial contacts flourishing with Greece, despite the ships were often attacked by pirates Illyrians. Become a latin colony in the 289 a.C., Hatria still continued to fly its currency. He distinguished himself in the battle by accumulating awards and privileges. In the imperial period the city continued to be an important center, gave origin to the family of the emperor Adriano, believed that his second homeland and in it he overlaid the charge of five years to life and curator muneris public. From the same family, italica, moved in Spain was also born the emperor Trajan, his kinsman. In the early Middle Ages because of the barbarian invasions and then Pirates Illyrians, Saracens, of Hungarians, etc. it was subject to a long period of decline and abandonment. Up to the end of the XIII century we have little news of the city that, under the Longobards, was part of the Duchy of Spoleto and in the XII century was feud of main accounts of Apruzio. In 1305 was completed the majestic cathedral, national monument, dedicated to Santa Maria Assunta and famous for its excellent cycle of frescoes of the abruzzese artist Andrea De Lithium. In 1393, the atria was sold for 35,000 ducats to the count of San Flaviano Antonio Acquaviva, that was the first of 19 Dukes, which from 1455 obtained for marriage the county of Conversano, and Atri became the capital of the duchy.
The historic center of Atri is rich of monuments, palaces, museums, characteristic alleys and squares. Each building, even the smallest, has a history of its own. The wealth and the importance of the monuments, the very well preserved historic center, ordered and rich in plants and flowers (many times awarded by Italia Nostra, which has its headquarters in the city) have meant that the Courts were to be proclaimed to all effects art cities.
Its fascinating historical center is a maze of narrow streets that have preserved the ancient medieval appearance in some points upset on the model of the roman city. The course Helium Adriano, for example, connects the two most important points of the city, Piazza del Duomo and Piazza Dukes Acquaviva (said Piazza del Comune, already Piazza Guglielmo Marconi), which in the Roman period were precisely the baths and the hole. Characteristic especially the Rione of Capo d'Atri, one of Santa Maria and San Giovanni (near Porta San Domenico), with tiny streets that sometimes permit the passage of one person at a time. The external architecture of the monuments remained in medieval prevalence, while the interior in the baroque has undergone many alterations, as happened to the churches of San Domenico and Santa Chiara. There are also many museums (well 6), which make it the city with the largest number of museums in the Abruzzi. The wealth of artistic and historical heritage in general cultural testimony of the great importance and great history that Atri has had in the past.
On the coast in front of Atri, near the so-called Tower of Cerrano, it is assumed that there are in the waters of the Adriatic sea, on a sandy seabed between 5 and 15 meters, the submerged ruins of the ancient port of Atri. Hypothetical remains of a pier in the shape of an "L", masonry, slabs in Istria stone, columns and various articles.
Many traditional events in the course of the year and the typical products that can be tasted in the territory and in the village. Among the most famous pecorino cheese of Atri, the arrosticini, honey, licorice, maccheroni with the crumb, oil and sweet Pan Ducale. Among the wines we remember the Montepulciano d'Abruzzo, the Trebbiano and Chardonnay.
Municipality of Atri
Province of Teramo
Population: 10.720 (7.332 in the village)
Altitude centre: 444 m s.l.m.
Protected Natural Areas:
Gullies of Atri Natural Reserve
Municipality of Atri
Piazza Duchi d'Acquaviva - Atri (TE)
Tel. +39 085 8791220
Corso Umberto I - Atri (TE)
Tel: +39 085 8798864
In the village of Atri the Table is a true and proper art. An iisland of gastronomic civilization, where still today in most homes reigns the “earth”, kneaded by skillful hands and where almost everything is cooked with olive oil.
Typical Dishes. All is genuine, fruit of the earth and its traditions. During all the celebrations on the tables there are Scrippelle ‘mbusse (salty crepes wrapped with parmesan and immersed in chicken broth), the Timbale (composed of several layers of pasta and stuffed with ragù meat, mozzarella, mushrooms and vegetables), the Guitar macaroni pasta with the Pallottine (The maccheroni are stretched on a tool named typical guitar and served with Pallottine meat.
The Virtù, are the flat symbol of Teramo Gastronomy and the atria. The first of May it celebrates the rite of preparation that consists in eating all the leftovers of winter remained in the pantry, mixed with the firstfruits spring. The preparation of the dish lasts two days and is mostly composed of vegetables, legumes and pasta, cooked before separately and then together. To this base is then added pieces of ham and the rind of the pig.
The ciffi and ciaffe of veal, chicken and lamb and pork cooked in the pan with wine, garlic, pepper and natural odours. Li surgitti,instead, are gnocchi at the Atri Style. The taccunilli, fettuccine Campagnola. The arrosticini, cubes of sheep meat, weighing approximately 20 gr. inserted into long sticks and facts cook grilled. Meats and Cheeses are a specialty, in particular the atriano Pecorino cheese, less hard of Sardinian cousin, made using untreated whole milk. The paste, half cooked, is compacted with slight eyeing. The seasoning lasts about 4 – 6 months in this period the surface of the cheese is partially greased by hand with a mixture of oil and vinegar.
Beer of Atri. Are numerous documents and testimonies that allow us to locate in Atri, as one of the earliest centers in Italy for the production of beer. In fact, around the VIII century settled in Atri the abbots of Farfa, at the Benedictine Monastery of S. John at Cascianello, on a hill to the north of the village. The abbots, in some documents of the 1181, narrate the production of wheat and barley used to realize a beverage, completed with rosemary or laurel (gruit or gruyt). In the documents that narrate the celebrations of 1223 for the reconstruction of the church of Santa Maria, destroyed by the Norman raids, we read again the drink at the basis of barley. Unlike previous, this document is indicated the introduction of a new plant brought in Atri by the Normans, perhaps the hop, replaced with other herbs, which ensured a greater conservation of the product. A tradition that continued even under the dominion of the Dukes Acquaviva, long almost 1000 years.
Sweets and Pan Ducale. The Christmas period is characterized by the numerous desserts that abound on the tables: caggiunìtti (fried dough stuffed with chestnuts or jam); The scilateddi (circular biscuits covered with jam); li pepatile (biscuits of black oaks with almonds and peep). Li recesses de Sand’Antonio are the typical dish of 17 January (biscuits in the shape of a bird, filled with grape jam). The Pan Ducale instead is a typical sweet from 1300, made with almonds and enriched with chocolate, everything thoroughly prepared with fresh raw material.
- Montepulciano. Of ruby-red color, rich in body and structure, with hints of vanilla, licorice, tobacco. It is a wine suited to accompany first courses with meat, red meats, lamb in the oven, game, salami and cheeses.
- Trebbiano. White wine with a straw yellow color, a pleasing aroma and delicately perfumed aroma, the flavor is dry, velvety and aromatic. Recognizable are the scents of apple and peach.
- Cerasuolo. Product always from Montepulciano, but with different vinification technique, which provides for a shorter time in fermentation. It has a characteristic cherry red, the flavor is dry, soft and aromatic, with a delicate almond aftertaste.
Licorice. The plan of the licorice, whose name means “sweet root”, is a rustic perennial herb, frost resistant, which can exceed one meter height. In the kitchen is used in the preparation of desserts, and is excellent to sweeten the herbal teas. The liquorice roots, placed in infusion, constitute a good remedy for the cough, because they have emollient properties. Also the sore throat can be fought by chewing a piece of root. Who has low blood pressure can take advantage from the consumption of licorice that tends to raise the pressure. The Licorice exerts finally a mild laxative action. Finally it is also used as flavoring agent in the preparation of some types of beer and tobacco. In Atri Dominican Friars mined the juice of liquorice since the middle ages thanks to the excellent quality of the roots, who gathered in the surrounding area.
Pecorino of Atri. pecorino cheese traditional, whose production is now almost exclusively housemade. Is obtained from whole raw sheep milk with rennet lamb or pork and it's a cheese with semi-hard, semicruda, with the punching is small and not very widespread. The color varies depending on the seasoning. Its characteristics are dictated by the particular cooking and from’power of sheep, constituted by particular local vegetation and climate.
It's usually stored under local extravirgin olive oil after aged 40-60 days in bran or, more rarely, in the ash. Pecorino of Atri softens with the oil, acquiring a particular fragrance that makes it unique. Pink shades are becoming more and more present close to the outer area.
Now much rare is the "Marcetto" version, which would be absolutely prohibited by current laws of health. The obtained leaving attach forms of Pecorino di Atri medium-high maturing by the larvae of insects that you harbor and the rots away. A product is obtained from the intense flavor and delicate, very soft. Many remember the elderly chase with the fork the tasty larvae.