The territory of Sant’Apollinare, was inhabited since pre-Roman times as they were found near it, near the ancient Roman road (the frentana) of the Italic tombs. As for the name although it is not known with precision the era in which it came out, has very ancient origins before the year one thousand, probably the eighth century after Christ. By the work of some Byzantine group descended from Ravenna to defend the Byzantine Ortona that is nearby. The first document that speaks of it is a diploma of 1047 with which the Emperor Henry III confirmed to the Abbot of San Giovanni in Venere the possession of the church of Sant'Apollinare. The castle dates back to this period (11th -12th century), located at the eastern end of the town and still preserves some traces of medieval structures. Other documents show that the town, after being employed by the Abbey of San Giovanni in Venere, was owned as a fief by various families, including the Caprara di Guardiagrele, the Caldora di Vasto.
In 1423 the Queen Giovanna 2nd granted full immunity of collection to the citizens of Sant'Apollinare, because both the village and the castle had been destroyed following the wars fought in that territory between the Angevins and the Aragonese. Following the dispersion of the population, towards half of the fifteenth century some Albanians came to populate Sant'Apollinare, followers of the famous condottiere Giorgio Castriota called Scanderbeg, who fled their lands due to the Turks' advance and other people of Schiavon origin coming from Dalmatia. In the fifteenth to seventeenth centuries, Sant'Apollinare was a fiefdom of the city of Lanciano and some powerful families of lancianesi. Le certain news relating to the existence of the church of San Pietro, with various altars dedicated to the Madonna, to Santa Elisabetta, Sant 'Apollinare, San Antonio, date back to the seventeenth century. The same time is also the church of San Rocco, located on the edge of the town, and erected following the pestilence that raged in the area in the second half of the sixteenth century. Always on horseback of the 16th and 17th centuries the castle came to lose its defensive nature and was re-adapted to the baronial palace, according to the administrative requirements of the feud. The fief of Sant'Apollinare subsequently passed from the Cotugno family of Toledo to the Benedetti and then to those of the Onofri di Ortona and Borga di San Vito. From the middle of the nineteenth century onwards, Sant'Apollinare became famous for its musical bands and even if not with the luster of the past we continue the musical traditions.
Sant’Apollinare, which was administered as an independent municipality, was aggregated in the Napoleonic era to the town of San Vito, but has always retained characteristics of the town in itself, with economic and social autonomous structures. During the Second World War the country was the scene of several battles for the conquest of the city of Ortona by the allied troops and was the headquarters of the first division of infantry and the first Canadian armored brigade commanded by General Chris Vokes. Having had a few buildings destroyed, after the war the Santapollinaresi being a large part of them farmers and being the village placed on a hill between the river Moro and the Feltrino torrent only three kilometers from the sea, they dedicated themselves to the planting of grapes for table grapes and even today the table grapes of Sant’Apollinare remain one of the merits of the small town.
San Vito Chietino is located on a rocky spur that reaches 122 m above sea level which extends to the sea, enjoying an open landscape on the Adriatic and on the stretch of coast between Ortona and Vasto, where some overflows are visible, from which this coastline takes its name. In the interior, the Majella is distinguishable, located a few tens of kilometers from the inhabited center and, more in the distance, the Gran Sasso d'Italia.
It borders to the north with the municipality of Ortona, to the west with the municipalities of Fresa, Lanciano and Treglio, to the south with the town of Rocca San Giovanni and to the east with the Adriatic Sea, where, a short distance from San Vito, Feltrino river.
The municipality includes, in addition to the municipal capital (5.270 inhabitants), numerous localities and hamlets including Marina di San Vito (or San Vito Marina), located on the coast, and Sant'Apollinare which developed inland, in a hilly area characterized by the presence of vineyards and olive groves.
San Vito Chietino is located about:
40 km from Chieti and Pescara
135 Km from L'Aquila
235 Km from Rome.
It is crossed by the Bologna-Taranto motorway, with toll located about 4 km south-west of the municipal capital (exit of Lanciano)
Climate
The climate, already quite mild due to its latitude, is influenced by the sea which mitigates the winter severity and the summer heat.
The average annual temperature is 14.6 ° C
The winter average of 7.4 ° C (the coldest month is January with 6.3 ° C)
The summer average of 22.3 ° C (the hottest month it is July with 23.3 ° C)
The average annual rainfall of about 700-750 mm is more frequent in the autumn and winter seasons.
However, summer does not present the drought typical of other areas of central and southern Italy.
Trabocco, or Trabucco, is an imposing construction made of structural wood that consists of a platform stretched out on the sea anchored to the rock by large trunks of Aleppo pine, from which stretch, suspended a few meters from the water, two ( or more) long arms, called antennas, which support an enormous network of narrow meshes called trabocchetto. The different morphology of the Abruzzo and Gargano coast has determined the coexistence of two different types of Trabocco: that Gargano includes anchoring to a rock spur of a platform extended longitudinally to the coastline, from which the antennas depart.
The original Abruzzese typology, technically called scale, often insists on less deep shorelines and is therefore characterized by the presence of a platform in a transverse position with respect to the coast, to which it is connected by a bridge made of wooden platforms, also the scales have an only winch, electrically driven often, even when the sea is perfectly quiet and the network is much smaller than that of the Gargano Traboccos; another feature that differentiates the two types is the length and the number of the antennas, more extensive on the Gargano (also twice the size of Abruzzo and Molise); in Termoli the scales have at most two antennas, on the Gargano and in the north of Bari, in Barletta, Trani and Molfetta, always two or more.
Trabocco Cungarelle SS 16 Vasto Marina (CH) ItalyTrabocco Punta le Morge Torino di Sangro Chieti ItalyTrabocco (Old fishing house) Punta Rocciosa Fossacesia Chieti Italy sunset Trabocco (Old fishing house) Punta Rocciosa Fossacesia Chieti Italy 3
Trabocco Turchino: località Portelle Promontory Capo Turchino San Vito Chietino.
It was a symbolic specter and inspiration for one of the famous works of Gabriele Dannunzio who made it a lyrical subject in his opera triumph of death (.. the machine that seemed to live in harmony of its own ..). Also repeatedly destroyed and rebuilt most recently it was reassembled on an ambitious project of landscape re-evaluation with regional funds. It is currently managed by the municipal administration which has made it an integral part of tourist, cultural and educational itineraries. It has maintained the basic structure, with a long walkway that takes a long time in the sea and a wide work platform, but has lost that ancient and rough charm that has bewitched our most eminent poet, prey to arachnids reminiscent in the arms of Morpheus. San Vito Chetino is a charming seaside resort, located on a hill, from which you can admire the trabucco Turchino from above. Defined as the city of the Ginestre, San Vito has in the Belvedere Guglielmo Marconi the vantage point of greatest interest.
Trabocco Congarelle: national road 16 - Vasto Marina (CH) Telephone: 3408629815
www.traboccocungarelle.it -
This is the first Trabocco to meet a hypothetical itinerary of discovery from the southernmost area of the trabocchi coast, to climb. It is a structure with an ancient history as it was built in the 40s, and then destroyed and rebuilt several times. Recently, reassembled in 2006 for fishing, it has hosted, since 2012, a restaurant that thanks to a careful and qualified management has immediately been noted for the quality of the culinary offer. Certainly, however, the fortune of this structure is due to its position, located as it is in a beautiful place, in a charming cove, on the outskirts of Vasto Marina, on the state road 16 leading to Casalbordino and Torino di Sangro, so much so that mentioned among the 12 most beautiful seaside restaurants in Italy. Photographically it is an unmissable subject, especially in the gloomy rainy days when the stormy sky and lightning that discharge into the sea, set a fantastic background for a wooden palafitta of considerable aesthetic appeal.
Trabocco Punta le Morge: Torino di Sangro Le Morge locality.
This is the only Trabocco in the territory of Torino di Sangro and is located in a beautiful and sheltered, recently elected, for the privacy and tranquility present, naturist beach. The etymology of the name Morge is controversial and could derive from the Latin murex (moray) or, in consideration of the granulometry of the beach mainly with mixed stones and pebbles of large dimensions, from a dialectal diction of rock or stone. It was built in the 20s by D'Orazio Ginesio who sold it in 48 to Antonio Ferrante. No purchase was so unhappy: the Traboccoing indeed witnessed the death of his son, in 51, threw himself into the water from a flagpole of his trabocco. Since then the structure was plentiful and then rebuilt in 2011, thanks to state funds and proposed by Mayor Iezzi. This is one of the few Traboccos that has not lost its function as a fishing machine and has not been turned into a restaurant; it is currently managed by a Cultural Recreative Association (Lu Travocche) and it is possible not only to visit it, but also to carry out courses to learn the art of this typical fishing and, become members, even fish, independently, at the established times. It is an irresistible photographic subject since it can become the main actor of breathtaking sunsets and unforgettable dawns, set as it is in a wild beach with a granite and white cobblestones, rich in enormous rocks that protrude from the water.
Trabocco of Punta Rocciosa S. 16 Adriatica Fossacesia Marina (CH) Information and reservations Tiziana Arrizza (+39) 339 2174435
It is an enchantment for the eyes: beautiful in the mist of the first breeze in the morning, when its underexposed shape seems to emerge slowly from the water, beautiful at midday, when the Zenith sun floods it with an almost unreal light, intriguing and romantic at sunset, when its artificial lights are reflected in the water and contrast the blue hour of a dying day. Lost its initial function as a fishing machine, today is a charming and typical restaurant of excellent quality, run by competent staff and extreme kindness, where in addition to the offer of delicious mussels with saffron and fish soup remains a very high respect for a centenary stilt house with a history and an image to be protected as a priority. Personally I landed a late afternoon at the end of July and while I photographed, from the pebbly beach in front, the reflections in the sea of his flagpoles, I was enchanted by the ethereal tranquility of a timeless place and the exquisite availability and hospitality of Raul Frittella, which allowed me to visit the platform of the stilt house, now transformed into a welcoming and rustic environment for the satisfaction of lucullian palatal desires. I recommend a visit without any delay, certainly a gastronomic experience adhering to the local specialties.
Trabocco Fish Palombo: in Fossacesia - Tel.333.3055300)
In Contrada La Penna in Fuggitelle, is a palafitta inextricably linked to the ancient family of the Veri, and currently owned by Bruno Veri. This is a structure used today in the restaurant, perhaps among the most beautiful and best preserved. It is open to the public only during the summer, but this does not detract from its particular charm derived from the structural grandeur and the long walkway that connects the platform to the mainland.
Trabocco Punta Cavalluccio: Contrada Piane Favaro 267 - 66020 Rocca San Giovanni (CH)
Tommaso Verì: +39 338 5980985, Giuseppina Paolucci: +39 333 3010800
It has been for years the workplace of one of the most famous Traboccoing of Chieti, Masino Veri, who died at 91 years not long ago; since 2004, the trabocco has been transformed into a restaurant that is supplied with fresh fish from Orlandino Veri, son of Masino and managed by Tommaso Veri and his wife Pina.
Trabocco Punta Isolata: Contrada Vallevò Rocca San Giovanni (Chieti)
Telefono: +39 - 3395811338 -
E' stato costruito nel 1980 da Mauro D'Antonio con l'aiuto di Tonino Veri, memoria storica della cultura marinaresca dei traboccanti
Trabocco Sasso della Cajana: (Seagull in the local dialect) Contrada Vallevò, 64, Vallevò CH - Marino Veri 347 913 5043
Trabucco (house for fishing) Fossacesia Marina Chieti Italy dawnTrabocco (Old fishing house) Punta Rocciosa Fossacesia Chieti Italy 2Trabucco (house for fishing) Fossacesia Marina Chieti ItalyTrabocco (fishing house) Punta Cavalluccio, Rocca San Giovanni (CH) ItalyTrabucco (house for fishing) Fossacesia Marina Chieti Italy sunset
Calata Turchino Beach
A beautiful characteristic place with pebble beach with a wonderful blue sea. The view of the trabocco is very pleasant and makes it very relaxing even for small children. Unfortunately, there is very little parking so it is advisable to reach the place on foot or park on the road, where possible.
Rocco Mancini Beach
Who likes the beach with stones Rocco Mancini it is very relaxing. This location's really a beautiful pebble beach, with free parking, bar and restaurant, showers and a beautiful sea with an inviting appearance. When it's calm it's like a swimming pool! There are no seaside resorts so you have to bring your own beach equipment and is not very suitable for strollers, but still frequented by many families.
Marina di San Vito Beach (South Pier)
Very well equipped and well-maintained, this sand beach very low and safe water is really suitable especially for children. The water is shallow and there is sand everywhere. Very clean there are two seasides resorts that sunbeds, chairs and umbrellas. On the beach, there are also a couple of bars that serve as bars, restaurants or pizzerias. Moreover, the presence of two restaurants on Trabocchi is very characteristic. The nearest parkings and not so far free parking will offer you the opportunity to enjoy a wonderful day in San Vito Marina beach.
Valle Grotte Beach (Annecchini)
The small beach is very pretty and not very popular. It's characterized by pebbles and very clean sea. This beach is located exactly under the Trabocco Valle di Grotte and it's the ideal place if you are looking for relaxation and tranquility.
Calata Cintioni Beach
Particularly suitable for lovers of tranquility gives a great sense of freedom. Natural scenery with an interesting panorama and views over 3 Trabocchi. Considered the beach for amateurs with beautiful water to be savored swimming towards the trabocchi.
Arrosticini (Skewers)
Equipped with an incomparable delicacy, the sheep or lamb meats are a specialty of Abruzzo, in particular, the area at the foot of the Voltigno with small local characteristics, but nevertheless widespread in the region. And it is no coincidence that it is also widespread outside the regional borders. To be enjoyed paired with slices of homemade bread sprinkled with extra virgin olive oil, together with a good glass of red wine, the arrosticini are truly a dish capable of conquering the most refined palates. Not to be missed, as it is still used in the more traditional rooms, the combination with the glass of red wine diluted with gazzosa together with this dish is by itself delicious that, among other things, turns out to be simple preparation. Compounds of sheep meat, the preparation involves cutting the meat into very small pieces and putting it into kebabs, then cooked on the grill, normally using a brazier with a characteristic elongated shape. Like the more or less famous typical dishes, also the "arrosticini" can present variations: not to be missed are, for example, the liver roasters or even, for the most demanding gourmets, the untreated lamb roast meat is not to be missed.
Celli Ripieni
The "Celli Ripieni" (stuffed celli) are typical biscuits of the Abruzzese culinary tradition and, traditionally, they were prepared for a wedding ceremony. The stuffed cells change their name according to the areas and can also be called celli pieni, calcioni (chalcones), piccillati (pigeons). These are rustic biscuits made with a crumbly dough made from flour, oil, and wine and are stuffed with "scrucchiata", the typical Montepulciano grape jam from Abruzzo, toasted almonds, cocoa and cinnamon. The ingredients of the filling can vary, often cooked must, orange peel, coffee or dark chocolate are also used. In our recipe, we added to the stuffing of crushed dry biscuits, but you can also add some breadcrumbs. If the filling is too soft, add some chopped dry biscuits or a tablespoon of breadcrumbs. You can prepare the filling in advance and store it in the refrigerator until ready to use.
Cooking Recipe for "Celli Ripieni"
Bocconotti
Bocconotti, a word that literally means "small bites', come from the southern regions of Lazio, Puglia, Abruzzo, and Calabria and are made a little differently depending on which region they are from. They are traditionally made in individual baking cups that resemble tiny brioche molds but you can use a mini cupcake pan if you don't have the individual molds. The delicate lemon flavored pastry shells may be filled with grape jam or cherry preserves, ricotta cheese, or a chocolate-almond filling; which is the filling in our recipe. They can be made covered with dough or left open like little pies. Bocconotti are usually very popular at Christmastime but they are perfect for any time of the year.
Cooking Recipe for "Bocconotti"
Brodetto "alla Sanvitese"
A substantial delicious dish typical of the Abruzzo coast that stands out for a really simple preparation ideal for those who love the flavors of the sea based on fresh fish. The current recipe, which stands out from the original one for the use of finest fish compared to the past, was born in 800 with the arrival in the kitchens of the tomato and, among the types of fish that can be used in the preparation are presented for example shrimps, prawns or sole, but basic are essential the typical fish of rock, the scorpionfish, the tracina, the head, the lamp, the panocchia, the cuttlefish, the red mullet to which are added other fish and molluscs, the hake , the dogfish, the breed, the calamari, the scampi of medium size and other fish that can vary according to the season, as well as, obviously, according to personal tastes and, moreover, fresh ripe tomato, sweet pepper, hot pepper, parsley and garlic are ingredients that contribute to giving the whole a truly irresistible flavor.
Cooking Recipe for "Brodetto alla Sanvitese"
Stuffed Cuttlefishes "alla Sanvitese"
Stuffed cuttlefishes are a fragrant and inviting second course, a classic of Italian cuisine to be prepared in no time for the joy of your fish-loving diners! Cuttlefish can be stuffed in various ways, baked or in a pan. In this version, we offer them with a tasty filling of cherry tomatoes, breadcrumbs and tentacles of the same cuttlefish, all sautéed in a pan. Serve this fragrant seafood dish with a good aromatic white wine that enhances its flavor and makes it even more enjoyable to enjoy this dish!
Cooking Receipt for "Seppie ripiene alla Sanvitese"
Lamb and potatoes under the "coppo"
It is one of the most characteristic dishes of the inland areas of Abruzzo, linked for millennia to the practice of transhumant pastoralism. The tile is a large concave iron cover with a handle, which exploits the warmth of the fireplace. Above an iron container, or rather the bare stone, are placed the dishes to be cooked, closes with the tile and covers the whole with embers and hot coals. Cooking takes a couple of hours. This ensures uniform cooking, and preserves and enhances the flavor of the meat. The lamb under the coppo is a strong dish, archaically the Mediterranean, but able to bring back with unforgettable vigor to the origins of the regional culture of Abruzzo.
Cooking Receipt for "Lamb and potatoes under the coppo"