Overview
Perano stands on a hill in the province of Chieti and borders the Sangro River to its right.
Nature is the essence of Perano's identity, a small village enclosed in a charming, verdant landscape that gives off a sense of peace and serenity because of its silence and majestic presence.
A village that combines, with this authentic beauty of the area, a mix of art, culture and spirituality. Perano welcomes you with its small houses, buildings that narrate its history, but above all with the genuine hospitality of its inhabitants.
Its three small churches, testimonies of religious art and refined architectural taste, are enchanting: the parish church of St. Thomas the Apostle, the church of St. Anthony of Padua and the church of St. Joseph the Craftsman.
During your walk you will come across the Town Hall, a building of relevant importance to the history of the village. It was built in the 18th century to protect the population of Perano from malaria. The front is characterized by a stone curtain wall, with whole or split bricks and cobblestones. On the other hand, the portal, loggia, pilasters and cornices are made entirely of brick. This is a sign that the village's historic past is finely maintained and valuable.
This is the perfect place for those looking for a timeless destination, immersed in greenery and slow everyday life as it once was. Finally, in the locality of San Tommaso, do not miss the monumental oak tree about 300 years old, majestic and wise. Near it you can stop, perhaps for a picnic under its beautiful foliage.
On top of Mount Pallano, you can also visit an archaeological area of great interest, where rise mighty and silent megalithic walls built by Sabellian-Frentan peoples, before Roman colonization.
After these little tours, sit back, relax and let yourself be pampered by the specialties of Perano's traditional cuisine. These include "Pizze e foie”, a typical dish made with vegetables mixed with a corn pizza baked on the fireplace aruola under a metal lid with a handle ("lu coppe"). Other traditional recipes include “pallotte", meatballs made from a particular cheese produced in the area's farmsteads, mixed with bread and basil.