La Fracchiata is a traditional dish from the Abruzzo region in Italy. It can be found in various towns and communes of Abruzzo, including Chieti, Pescara, and Teramo. This dish has a long history and is deeply rooted in the culinary traditions of the region.

La Fracchiata is a type of flatbread made with simple ingredients such as flour, water, and salt. It is traditionally cooked in a wood-fired oven, which gives it a unique flavor and texture. The dough is rolled out into a thin sheet and then baked until it becomes crispy and golden brown.

One of the towns where La Fracchiata is particularly famous is Guardiagrele, located in the province of Chieti. This town is known for its rich culinary heritage and is often referred to as the “City of Art and Gastronomy.” La Fracchiata from Guardiagrele has received the prestigious PAT (Traditional Agri-Food Products) recognition, which guarantees its authenticity and adherence to traditional production methods.

Another town where La Fracchiata is popular is Pescara, the capital city of the province of the same name. Pescara is a vibrant coastal city that offers a wide range of culinary delights. La Fracchiata from Pescara is also recognized under the PAT label, ensuring its quality and adherence to Traditional Recipesss.

To prepare La Fracchiata, you will need 500 grams of flour, 300 milliliters of water, and a pinch of salt. Mix the ingredients together until you obtain a smooth and elastic dough. Roll out the dough into a thin sheet and bake it in a preheated wood-fired oven at 200 degrees Celsius for about 10-15 minutes, or until it becomes crispy and golden brown.

– “La Fracchiata di Guardiagrele” –
– “La Fracchiata di Pescara” –