Overview
The discovery of the territory of Santa Maria Imbaro, in the province of Chieti, begins with the remains of a sheep track lost in the vegetation. You are in the Selva area and that sort of furrow in the earth before your eyes is what remains of the ancient Tratturo Magno or Regio Tratturo, which in times of transhumance from L'Aquila led shepherds with their flocks to Puglia.
The sheep set off from the massifs of the Gran Sasso, Maiella and part of the Sirente up to the vast pastures of the Apulian Tavoliere, with a journey on foot of around 250 kilometres, which today seems legendary. A practice, that of transhumance, spread all over the world, which from 2019 Unesco has been protecting as Intangible Heritage of Humanity.
Near the pastoral path stands a church, which gave its name to the village: first it was 'Sancta Maria in viam Bari', then 'Sancta Maria in Baro' and then Santa Maria Imbaro.
The religious monument, mentioned as early as 1059, has undergone many alterations over the centuries and now appears with the façade preceded by a portico with round arches and the apse flanked by the bell tower. Inside, you will find a Madonna and Child and a Crucifix of the Abruzzo school from the 13th century.
Look around, you are in an area of low vineyard hills full of olive and fruit trees, a stone's throw from the Adriatic Sea, whose "breath" nourishes the surrounding land with its products.
A real “felix" land.
The village stands out at about 200 metres above sea level on a rocky spur, to the left of the Sangro river. The view extends to the sea and towards the border with Molise.
From here Termoli can be reached in less than an hour.
Admire the elegant Palazzo Acciarri, in the historic centre, and the Church of Maria Santissima Madre di Dio, dating back to the late 19th century, with its main brick façade framed by two orders supporting a tympanum.
Get your wine list at lunchtime: you are in an excellent production area of Montepulciano D'Abruzzo, Cerasuolo and Trebbiano D'Abruzzo, which make the region world-famous.
What to eat? You'll be spoilt for choice, from maccheroni alla chitarra, seasoned with a mixed meat sauce made of beef, pork or lamb, to 'pallotte cac'e ove', cheese balls, and spaghetti alla trappitara, a very old dish seasoned with extra virgin olive oil, garlic, anchovies and 'peperoni cruschi' (dried, sweet and crunchy peppers).
The recipe originated from the farmers' custom of preparing the dish in the olive mill and offering it to those who took the olives to the mill and waited in line for their turn.
A delicious act of kindness.