ID:1749 Hotel and BB near the National Park of Abruzzo, Lazio and Molise - Aquila (L'Aquila)


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The Best Holiday Offer near the National Park

- The Best Holiday Offer near the National Park

Bear, Fox, Dear, wild Nature and Low Prices!

- Bear, Fox, Dear, wild Nature and Low Prices!

Best deal, Holiday Near the National Park

- Best deal, Holiday Near the National Park

The National Park of Abruzzo, Lazio and Molise

- The National Park of Abruzzo, Lazio and Molise

Apartments with lakeview near the National Park

- Apartments with lakeview near the National Park

BB and Inexpensive hotels in Abruzzo, Lazio, Molise

- BB and Inexpensive hotels in Abruzzo, Lazio, Molise

Wolfs and untouched nature in Abruzzo National Park

- Wolfs and untouched nature in Abruzzo National Park

Meet the wild animals of the National Park

- Meet the wild animals of the National Park

Holiday in Italy, Where to stay cheaply

- Holiday in Italy, Where to stay cheaply

Lowest Price in Italy, Last minute Holiday

- Lowest Price in Italy, Last minute Holiday

Get the Best deal for your holiday

- Get the Best deal for your holiday

Low Cost Holiday in Abruzzo, Lazio, Molise

- Low Cost Holiday in Abruzzo, Lazio, Molise

Houses and Cottages for rent, Low Prices!

- Houses and Cottages for rent, Low Prices!

Holiday Rentals Near the Abruzzo National Park

- Holiday Rentals Near the Abruzzo National Park

Stay Near Abruzzo, Lazio Molise National Park

- Stay Near Abruzzo, Lazio Molise National Park

 Italy Skiholiday in Abruzzo, Molise and Lazio

- Italy Skiholiday in Abruzzo, Molise and Lazio

Last Minute Skitrip to Italy, Where to stay

- Last Minute Skitrip to Italy, Where to stay

Stay Near the Lakes of The National Park

- Stay Near the Lakes of The National Park

Last Minute Low Cost Accommodations in Italy

- Last Minute Low Cost Accommodations in Italy

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Do you want to come and Visit the National Park of Abruzzo, Lazio and Molise in Italy?

With our service "Get The Best Offer" with a single click you can contact dozens of tourist facilities hotel, B & Bs, spas, Hostels, wellness-centers, residences near the national Abruzzo National Park.

So if you are looking for a hotel to stay near the national park of Abruzzo, Lazio and Molise and near the sea of Abruzzo, for a summer vacation, a winter skitrip or a last minute holiday in some of the most beautiful and fascinating locations and in Italy...

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Abruzzo, Lazio e Molise National Park is one of the most famous in Italy, and all over the world, as a model for nature conservation and environmental safeguard. In the last 20 years, the Park could harmonically develop thanks to the "zonation" of the territory, leading to the integration between conservation and development and to an agreement with the Park Municipalities to solve city planning problems. The visits to the Park are controlled and selected, and many things are being done to make this Park increasingly modern and efficient.

The most ancient among the Parks of the Apennines has played an essential role in the preservation of some of the most important species of the Italian fauna: Marsican Brown Bear, Abruzzi Chamois, and Wolf. Two thirds of the territory are covered with beech tree woods which represent one of the largest continuous extensions of the whole Apennine area, rich in ancient specimens allowing the presence of animals like the Lilford White-backed Woodpecker.

The reintroduction of the deer and of the roe deer and the return of the wild boar gave the opportunity to rebuild, together with the great carnivores, the original food chains. Above the beech tree wood, the high-mountain stony grounds house formations of Swiss Mountain Pine, very rare in the Apennines, and a great number of species linked to these extreme environments, often relicts of the vegetation dating back to the glacial ages or endemic and localized species.
The success of Abruzzo, Lazio and Molise National Park lies also in the fact that it has been able to combine the conservation of the natural environment with the social-economic development of the local communities. The several Visitor Centers, the Wildlife Areas, the network of paths, and the other existing infra

WHAT TO EAT!

The Park gastronomy is made of traditionally poor dishes linked to the agricultural and breeding tradition: dishes based on sheep, abbuoti, torcinelli. Besides meat and often sheep plucks, spontaneous herbs are largely used: for instance, orapi (wild spinaches growing only beyond the 2,000 meters) and puliero, celebrated during popular festivals in Villetta Barrea and Gioia dei Marsi respectively.structures have given the opportunity to revitalize small historical centers of great value.

Torrone of Alvito
PAT - Traditional Agri-Foodstuffs
Already in the 18th century in Alvito, a soft torrone was produced: it was made with almond paste, candied fruit, and white frosting, very tasty! At the beginning of the 20th century, the tradition has been recovered by increasing the range of products, often prepared in the reduced size of torroncino. The basic ingredient is a royal dough, that is a dough made with almonds, sugar, and water, cooked in a bain-marie and cut in various sizes. Torroncini are then covered with dark, milk, coffee, or hazelnut chocolate.

Marzolina
PAT - Traditional Agri-Foodstuffs
It is a small cheese which in the past was produced only during the first lactation period of the goat, in March - from here the name ("marzo" in Italian). It is obtained from the milk of two milkings curdled with kid's rennet. After breaking the curd, the texture is put into cylindrical baskets to drop, pressed with the hands, and salted dry or pickled. Marzolina can be eaten fresh, but according to the tradition it needs maturing a few days on wooden boards and then a few months in glass jars. Somebody mature the cheese dry, others fill the jars with olive oil. The former will have more evident spicy notes, the latter will become softer and take longer to mature.

Pecorino Cheese
For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately after the milking or after heating the milk up to 38°C, lamb or kid rennet is added to it. Afterwards, it is left curdling for less than one hour. Then the curd is coarsely broken, pressed with the hands, and fit into special baskets, the so-called fiscelle. Afterwards, it is scalded in boiling whey, dried, salted, and moved into the maturing premises. If the maturing process lasts over one month, the rounds are periodically greased with olive oil.

 

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