Our adventure around Italy to discover taste takes us to Montesilvano, precisely to Contrada Collevento, in the charming province of Pescara.
Located in the heart of Abruzzo, this town perfectly embodies the beauty and variety of the regional landscape. From the majestic peaks of the Gran Sasso to the gentle hills sloping towards the Adriatic, Abruzzo offers natural scenery of extraordinary beauty. Right here, amidst tradition and history, we make our unmissable gastronomic stop at the Taverna Del Conte.
We are greeted by the superb elegance of a restaurant surrounded by greenery overlooking the breathtaking panorama of Montesilvano, and as soon as we enter inside, we find ourselves enveloped by the warmth of a refined dining room with attention to detail, which immediately makes us feel at home.
We sit down in front of a magnificent panorama and meet Luana Palma, owner together with her husband and chef Fabio di Carlo, who tells us the story of this splendid restaurant.
The name ‘Taverna del Conte’ is not derived from a noble title, but from the nobility of a gesture. Fabio and Luana decided to dedicate the restaurant to Fabio's brother, affectionately called ‘il Conte’, a talented restaurateur who died tragically in 2000 in a car accident. The latter had opened the restaurant ‘La Dolce Vita’ with two partners, who later sold the business. The couple bought it back and renamed it in his honour.
Since 2007, the Taverna had been located in the old rented premises in Montesilvano Spiaggia. Three years ago, Luana and Fabio completed the construction of a wonderful new facility here in Montesilvano Colle, where the restaurant continues to thrive.
We start with a very special seafood salad. The “Profondo Rosso” is a refined dish that combines fresh king prawns and scallops, accompanied by ragusa in potacchio, a typical Marche sauce that involves braising in a sauce traditionally based on white wine, olive oil, garlic, herbs and aromatic fennel. Chorizo oil adds a spicy, smoky touch, while the radicchio leaf, marinated in mulled wine, provides a sweet-sour and aromatic contrast. A perfect balance of flavours and textures.
The first course, “Triglia e Pesta”, is a sophisticated dish combining flavours of the sea and the land. The al dente pasta is enhanced by the delicate flavour of fresh mullet and the velvety texture of foie gras, creating a luxurious contrast. The herb cream adds freshness and a herbaceous aroma, harmoniously binding all the elements.
This is followed by the surprising “Cardoncello and Oyster”, an elegant recipe that features the cardoncello mushroom cut into “petals”, alongside a creamy cannellini bean sauce. The cubes of the mushroom stem, with their sauce, add depth and texture to the dish, and the oyster, delicately warmed and cooked, offers a touch of the sea and contrasts harmoniously with the earthy flavours of the mushrooms.
We end with a dish that celebrates marine flavours and vegetable freshness. The Salad of Succulent Herbs and Fasolari combines the succulent flavour of the mollusc with a salad of fresh succulent herbs and gelled salad. Herring caviar adds a salty, luxurious note, while the potato wafer provides a crunchy, delicate base. A perfect balance of textures and flavours makes for a refined and memorable dining experience.
The wine list is the result of years of selection resulting in some 1200 fine labels. The cuisine and the wine list are in perfect harmony with each other, thanks in part to the choices of Leonardo Niccià, maître and sommelier at L'Arcade, who offers wines from famous and small wineries to always surprise guests with daring and apt pairings.
And there is no better match for San Benedetto Millennium Water Antica Fonte della Salute, originating from a thousand-year-old aquifer with only 0.0001% nitrates. This water of excellence enhances flavours with its lightness and completes the table with its elegant glass format.
Our visit to the L'Arcade restaurant was a journey to the frontiers of taste, among curves and ups and downs that captured and amazed our palate. The goodness of the Marche and the fine ingredients of the region were the protagonists of an innovative cuisine, the result of the chef's talent and years of evolution, which offered us an unforgettable experience in front of the splendour of the Adriatic coast.
This restaurant is part of JRE - Jeunes Restaurateurs, an association of young restaurateurs and chefs with a common goal: to share their talent and love of food with like-minded people.
La Taverna del Conte, Montesilvano Colle (PE)
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