The history

The origins of Giulianova are very far in the times. In the third century A.D., the Romans founded in the north of the Tordino's River, a new sea colony called Castrum Novum. In the Middel ages the town changed its own name in to Castel San Flaviano honowr to  the Sant Patriarch of Constantinople, whose mortal remains, according to en impressing legend, berthed in a miracolous way at our coust in an uncown year, but however before the Middle Age. This new town was very important for the Age, because it ad a ospital and a arbour; desides it possesses a lot of londs where probably there was the existence of an episcope still the Carolingen times. The medieval town, from 1382 transfere along with its whole huge territory belonged to the royal power of Antonio Acquaviva, will be completery destroyed about in the year 1460, during  the bloody battle nearly the Tordino's River , fought in 27th July in thet year. For this reason the authorities thought to build up ten years later, on the top of a hile in the north, in a place where it was possible to observe controll and defend from every attack, a new town , called Giulia, from the name of its founder  Giuliantonio Acquaviva. Nowadays, the main the lineates one of the most billiant thoughts of the four  hundred century, Francesco Di Giorgio Martini coming fron the town of Siena, the author of plan concerning the study of Giulianova's fondation. For a lot of centuries the renaisance town protectev strongly into its own four-sided stronghold with its own well- defined social and political organization of the spacies, will remine above an integral , notwithstandingthat the continuos aggression and attacks only during the 70-80years of nineteenth centuary, thanks to the important demographic development and to an aconomical growth, life will start to expande outside the walls of the town. Fram the urban expantion of nineteenth-century the present square "Piazza della Libertà", the monument dedicated to king Vittorio Emanuele II and the Royal Cappel, "De' Bartolomei " were bars. In thise times the urban expantion along the coast began, due to the presence of way warking in the years 1863.

The heart of Giulianova

In its charatteristic alleys and along the streets with their craft shops and stands you can glimpse at the signs of the heart and soul of Giulianova. Churches picturesque museums and anchanting remains follw each other in a panorama dominated by the majestic cupola of the "Duomo di S.Flaviano". 

Besides four hundred years, the town of Giulianova celebretes on the 22th April a deep and touching cult: la "Madonna dello Splendore". The origins of this celebration are marked by a religious and social identification, they date bove to the appearence of the Vergin brightened by a very intense night. The Vergin was sitting up amoung the branches of an olive-tree, when she revealed her self to an old ploughman. Called Bertolino, who lived in a little village in the neereby, named Cologna, maiby in the first half of the sixteenth centuary. The Solemn Religiouse celebration and the Spectacular happenings linked to the miraculus event, in particular, the resonant concerts played by tipical bands and the magnificent horse-running held in the old town, heir of the disputl of the Berbers, every years attract thousand of visitators. This festival ripresents one of the most important devaut commemoration in the region of Abruzzo. If the festivity of "Madonna dello Splendore" renincis an agricultural countest, the celebration of "Madonna del Portosalvo" reveals the strong relation with the see. This Honouring popular is celebrate traditionally in the first decade during the nonth of August in Giulianova lido and in the find day lots of boots in a great  parade follow the motorship wich corrys the Vergin, the protector of the sailors and of the fisherman, sailing greally along the coast in Giulianova and in the end its comes back to the harbour where after the celebration of the religious function at the open hour is reld. There are ther less popular commemorations, such as << The week of the sea >>,The christmas crib in the old town, the concert for living the and of the years and the innumerade cultural neethings. All these contributes to make Giulianova a vivid town in every seasons song. This song is one of the most popular known piece, "lied" , of our region. The plot tells about the fear of a woman for the dryness and from a symbolic poin of view the "thirst" of love. The melodie is very involving.

This song is one of the most popular and known piece, "lied", of our region. The melodie is very involving.

Vulesse a' 'rvenì pe n'ora sola

lu tempe belle de la cuntentezze.

quando pazzijjavam'a "vola vola"

e ti cuprè di vasce e di carezze.

 

E vola vola vola

e vola lu pavone;

si ti' lu core bone

mo fammec-i-arpruvà.

 

Na vò te, pe spegna' lu fazzulette,

se' state cundannate di vasciarte.

Tu ti sci fatte rosce e mi scì dette

di 'nginucchiarme prime e d'abbracciarte.

 

E vola vola vola

vola la ciamarelle;

pe n'ora cuscì belle

m'ùlesse sprufunnà.

 

Allor' i na pupuccia capricciose,

purtì la trecc-i-appèse e lu fruntine,

mò ti scì fatte serie e vruvignose

ma ss’cchie mi turmente e mi trascine.

 

E vola vola vola

vola lu gallinacce;

mo se mi guardi 'm bacce

mi pare di sunnà.

 

Come li fiure nasce a primavere

l'amore nasce da la cittelanze,

Marì, si mi vuo' bene accòme jere,

nen mi luvà stu sonne e sta speranze.

 

E vola vola vola

e vola lu cardille;

nu vasce a pizzichille

ne' mme le puu' negà.

Needless to say, sea food cuisine leads the renowned local gastronomic tradition. Elegant restaurants alternate with charatteristic inns that brisg delicious dishes together with the courtesy of the people of Abruzzo.

The prescription that we offer you is a special the of inland Giulianova. This speciality is a must  dish of an ancient tradition to be accompanied strictly with local wines.

A typical fish menu of our town ( for 6 people )

INGREDIENTS:3 kg. prawns, 1 kg. squids, 200 gr. clams, 300 gr. soles, 1 lemon, a glass of oil olive,a bit of salt.

For the sauce

Parsley, tuna, anchovies, capers, some cloves of garlic, some drops of vinegarde

Boil the prawns, then the squids, the calams and, in the end, the soles. The different species of fish must be boiled separately. remone the shells from the clams and the bones from the soles. Season with olive oil and lemon juice. Whip all the ingredients for the sauce, adding little by little some olive oil, sal and vinegarde. Serve on a tray.

INGREDIENTS:400 gr. spaghetti, 3 kg. praws, 1 kg. clams, a glass of olive  oil, a clove of garlic, salt, a chilly pepper.

Gut the fish. Put some olive oil, a clove of garlic in a saucepan and heat gently, stirring, but do not allow to boil. Add in the sauce the clams and the prawns. Cook for 30 minutes and,if you like, add a chilly pepper, cut into little pieces. Cook spaghetti in boiling and salty water, drain and season them with the sauce.Serve hot.

Marinara soles

INGREDIENTS:4 soles, 100 gr. black olives, 110 gr. water, 1 lemon, a clove of garlic, 2 tablespoons of olive oil, parsley and salt

Gut the fish. Put the soles in a large saucepan and season with some olive oil. Add all the ingredients and sinkle the lemon juice. Cook for 15 minutes. Serve with a green vegetable, such as buttered spinach or a green salad. If desired, a layer of sliced lemon can be placed on top of the fish, too. Serve hot.

Macaroons

INGREDIENTS:4 eggs, 500 gr. flour, a cup of milk, 500 gr. sugar, 500 gr. of ground almonds, some bitter almonds, vanilla and cinnamon

Beat four egg-yolks, add sugar, milk, vanilla, cinnamon and flour, little by little. Mix all the ingredients. Put in the mixture the four egg whites and smooth the pastry. Add, in the end, the chopped almonds. prapare little cakes and bake for 20 minutes. these are nice served with coffee or tea.

INGREDIENTS: a leg of lamb, 5 eggs, a glass of white wine, 50 gr. ewe's milk cheese, olive oil, one lemon, garlic, rosemary, salt and pepper.

Bone the lamb and cut it into pieces. season the lamb with rosemary and garlic. leave it cook for some minutes. Add a glass of wine and cook completely. beat the eggs, add cheese, lemon juice and some  salt. pour the sauce on the lamb and cook again only for a few minutes. serve hot with vegetables.

Dessert:Jam tart

INGREDIENTS: 3 egg-yolks, 200 gr. sugar, 100 gr. butter, vanilla, grated rind of a lemon, 400 gr. flour, aprocot jam or jam you like.

Beat the egg-yolks, add the sugar, vanilla, the melted butter, the finely grated lemon rind and the sifted flour. Mix well to a soft dropping consistency. Roll out the pastry in a greased tin. Cover the pastry with a layer of apricot jam. Bake for 45 minutes. Leave to cool and taste with powdered sugar on it. This cake is nice served with coffee or tea.

Visiting us is really simple. We are right in the centre of Italy, in the northern of Abruzzo coastal with its countles tourist facilities and environmental resources. You can reach the city by taking the Teramo-Giulianova exit of the A14 motorway, by train to the conveniently located railway station, or by plane to the modern Abruzzo Airport in Pescara, only 50 kilometres away.