Basciano

The hamlet of Azzinano since 2001 has jumped to the honors of local and regional news for an original and interesting idea: to invite artists from all over Italy to paint the walls of the houses inspired by the theme of "childhood games", describing with brushes and colors the recreational activities of children many years ago. One of the most striking points where you can admire these works of urban art is the village square, all surrounded by houses with painted exterior walls.

Its origins are remote, given that the territory has been inhabited since the Bronze and Iron Age. In the village of Santa Maria a protohistoric tomb was found, while the discovery of some arrowheads made of silicon dates back to the presence of man already 6000 years ago.

During the Roman era it did not rise in the hills, but in the plain below the confluence of the Mavone with the Vomano, an area which has also become an important crossroads for trade. The first official news of the country supported by documents dates back to 787, in which it is mentioned with the current name in a list of goods given by Charlemagne to Monastero di Montecassino.

In the 13th century, like many other towns in the Teramo, it passed to the Acquaviva who aggregated it to the barrios of Atri, in which it remained until 1538 when it was ceded to the Brancia family, through several passages, to the Barra-Caracciolo family.

The coat of arms of the Municipality of Basciano is very special because it bears a bearded and armed character, with clothes of orientalizing bill and behind him, at the top right, a crescent with the points pointing to the right. The figure represents a Saracen, interpreted so far as a testimony of the raids of this people in the Val Vomano in the early Middle Ages.

However, if the temporary occupation of the Adriatic coasts by the Saracens is out of the question, there is a lack of historical and archaeological evidence of their presence in the hinterland.

The arrival of the Arabs in Basciano, although it can not be definitively excluded, seems to be a legend born in popular tradition and in stories passed down from generation to generation and originated by the community's desire to trace the origin of the name of the village in the most ancient history , probably reputed to be more noble.

However, wanting to embrace this point of view, the toponym Basciano was intended as a transformation of the Arabic word Pasha, or the Latin term Bascianii referring to the name attributed to the hostages captured during the Moorish raids.

Basciano is fully immersed in the culinary tradition of Teramo, so it can boast many tasty and typical dishes. The Scrippelle 'mbusse are certainly one of these and they are called this way because they are immersed in the broth. Also famous is the Prosciutto di Basciano, to which the long-lived Sagra della Prosciutto Abruzzese is dedicated, a tradition that has been renewed for half a century in the month of August. Obtained from the leg of mature pork, the renowned ham of Basciano is prepared according to the rules of the best tradition. It is carefully seasoned in favorable environmental conditions and dried by the air coming from the Gran Sasso. Its meat, carefully selected from those of the best pigs, is bright red, slightly salty and tasty. It should be eaten naturally and in thin slices. Its characteristic flavor is exalted in perfect harmony with fresh slices of melon. 

A typical dish ... and its recipe

Here are the ingredients for 6 people: one egg per person and 2 tablespoons of flour for each egg. For broth: 300/400 g of beef brisket, 300/400 g of muscle, ox knee bone, a wing of turkey, a tuft of parsley, a stalk of celery, half onion, a yellow carrot , a scaldetta of Parmesan cheese, salt enough and grated Parmesan cheese.

To prepare the dish you must first mix eggs and flour, diluting them with a glass of water for each egg. Then you have to grease a pan with oil (or with lard) and let it drain for a while. With a ladle pour the dough a little at a time, so as to obtain the c.d. very thin scrippelle to be cooked over low heat. Then let them cool. Once the scripples are ready, prepare the stock by boiling the beef, the muscle, the bone, the turkey wing and the smells for about two hours. Then pass the broth to the strainer. Arrange the scrippelle rolled on the plates and pour the stock over it, sprinkling with Parmesan.

Market: Sunday

Twinning: Basciano is twinned with Bassiano, Municipality in the province of Latina with which the village of Teramo shares the origin of the name but also the passion for ham, so much so that in 2017 in both centers was held the 50th edition of the festival Ham.

Website: http://www.comunedibasciano.gov.it/

• Basciano (City)
• Contrada Feudo
• Contrada S. Maria
• Contrada Sant’Agostino
• Villa Portone

By Car

• From the north and south From the A14 (from the north: direction Ancona, from the south: direction Pescara), exit at Teramo / Giulianova / Mosciano Sant'Angelo, take the SS 80 towards Teramo, continue towards L'Aquila, continue on A24, exit at Val Vomano, take the SS 365 towards Basciano.
• From Pescara Take the SS 16 in the direction of Chieti, continue in the direction of the 14, exit at Teramo / Giulianova / Mosciano Sant'Angelo, take the SS 80 towards Teramo, continue towards L'Aquila, continue on the A24, exit at Val Vomano, take the SS 365 towards Basciano.
• From Chieti Take the SS 81, take the A14, exit at Teramo / Giulianova / Mosciano Sant'Angelo, take the SS 80 towards Teramo, continue towards L'Aquila, continue on the A24, exit at Val Vomano, take the SS 365 towards Basciano.