Marsicaland 2026: Restaurants showcase the region through their dishes. Here's where you can savor the flavors of Marsica
From gnocchi alla Carezzaccia, to pizza made with Patata del Fùcino PGI dough, to Nonna Cenza's donuts: special menus and dishes will accompany the three-day event.
AVEZZANO – The Fùcino PGI potato, truffles, Canistro produce, local flours, legumes, saffron and traditional flavours will enter the kitchens of Avezzano's restaurants during Marsicaland 2026.
The event on September 18, 19, and 20 will also feature a truly diverse gastronomic journey: participating restaurants have chosen to interpret the region through dedicated dishes, tasting menus, and preparations built around the products of Marsica.
A way to continue the story of the land and its excellences outside the stands, bringing it directly to the table.
At 2Lanterne Kitchen on Via Corradini, the star of the show is gnocchi, available in Primavera style with Pachino cherry tomatoes, arugula, and Grana Padano; with pumpkin, Gorgonzola fondue, pears, and walnuts; or with Prussian Beef ragù, pecorino, thyme, and lemon. Pan-fried Fùcino PGI potatoes complete the menu.
At Osteria di Corrado, gnocchi have been a staple for ten years, with toppings that change with the seasons. Marsicaland offers a creamy potato soup with octopus and Canistro truffle. The kitchen also features shiitake and cardoncelli mushrooms from Canistro, Solina flour from Rosciolo, soft wheat flour from Luco dei Marsi, chickpeas and lentils from Magliano de' Marsi, and natural wines from Celano.
Truffles are a key ingredient at Orlandi Il Ristorante and Orlandi Tartufi, located on Via Trieste. This restaurant and shop offers a wide range of local products, particularly those made with one of the region's most recognizable ingredients.
At Postaccio – Bacaro Marsicano, Carezzaccia returns, the dish with which Paolo Verna won the "Riscoperta" Award for his work showcasing the Scurcola Marsicana onion. For the 2026 edition, it's offered as a cream of Fùcino PGI potato and white onion, with sausage and crispy red onion, alongside a carrot and potato flan with heifer meatballs and a Marsicaland tasting menu.
Cantina Villa Elena, on Corso della Libertà, has put together a comprehensive menu: gnocchi with porcini mushrooms, bacon, and saffron, suckling pig with cooked must and chestnuts, baked potatoes and vegetables, millefeuille, gentian, and a glass of Pecorino, Cerasuolo, or Montepulciano wine.
At the Symposium, there's room for a menu with a strong convivial feel: fettuccine with meatballs, arrosticini with bruschetta, potatoes cooked in a coppo sauce, and a house dessert, accompanied by a glass of Montepulciano.
Among those participating is Tiro a Segno – Antica Osteria, which serves tagliatelle made with farro, Senatore Cappelli, and Solina wheat, topped with guanciale, Pachino cherry tomatoes, and shavings of local pecorino cheese: a dish that combines grains, pasta, and traditional products.
At Je Tizzone, the local area is incorporated directly into the dough with "Anima d'Appennino," a pizza made with PGI Fùcino potatoes and topped with mutton, PGI Fùcino potatoes, and aromatic herbs. This dish combines the flavors and ingredients of the hinterland in a single dish.
Golden Park instead chooses the terrain of family memory with "Nonna Cenza's donuts," made with a potato-based dough and covered in sugar: a simple preparation, linked to home cooking and handed down recipes.
At Il Laghetto Restaurant, a nod to a less common gastronomic tradition arrives: fried river frogs with fried polenta, a dish that revives flavors and preparations linked to the cuisine of times gone by.
Locanda Corte dei Guasconi, in Antrosano, is also dedicating a special to Marsicaland, focusing on "old traditions." For Saturday, September 19th, the menu includes a Corte appetizer with gratinated vegetables from Fùcino, traditional Marsican cured meats and cheeses, followed by sagne pasta with beans, grilled lamb chops, and baked Fùcino potatoes. The menu is priced at €35, excluding drinks.
The network of businesses participating in Marsicaland is also completed by Poppy Pub, in Via Archimede 3, Chef Armando, in Piazza del Mercato 1, and Le Terrazze, in Via Fontegrande 242.
Different experiences, therefore, united by the desire to use cuisine as part of the Marsicaland narrative. The event thus enters the city's restaurants and transforms products, recipes, and gastronomic memories into a further journey through Marsica, combining tradition and new interpretations.