Enzo Di Pasquale is always in Giulianova, since last year he moved from a place on Statale 16 (I wrote about it here back in January 2019) to a place called Aprudia, in Giulianova Alta which is the historic, much more fascinating part. Covid-19 slowed his growth, of course. Starting again in a new location was not easy, and he wrote this himself on this website in mid-May: «I don't believe I'm crazy, even though some think otherwise. The reason is very simple: they think I shouldn't do it. They think I shouldn't open my new restaurant. Works had just begun when I had to stop, early in March, because of the emergency. I had already announced the opening of the restaurant, scheduled in April. It was all postponed».
Enzo Di Pasquale, chef-patron at Aprudia in Giulianova (Teramo)
Locust lobster and tapioca
Cappelletti with duck and buffalo milk mozzarella
Beef, dashi broth, Swiss chards
Pork ribs, oysters, coriander
Spaghetto with beetroot, curry sauce and coconut
What about the wine? Not to be forgotten: Cerasuolo d’Abruzzo 2019 from Agricola Cirelli, an organic farm in Contrada Colle San Giovanni 1 in Atri (Teramo), tel. +39.085.8700106. Francesco Cirelli makes wines in amphorae.
And where does the name Aprudia come from? «It's a crasis between aprùtium, the Medieval Latin word used at the time for Abruzzo, and the Greek word δίαιτα (diaita), that is to say habit, way of life, from which the Latin word diaeta and our diet». Which here reveals to be deliciously rich.
Largo del Forno 16
64021 Giulianova (Teramo)
Prices: five courses 42 euros, seven 56, dessert 9.
Oil and bread: 2.50 euros.
Restaurants from all the world told in Il Giornale by Paolo Marchi from February 1994 to the winter of 2011. And since the spring, for the readers identitagolose.it
born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose.