One of the most famous Abruzzo desserts, born in Pescara in the early 1920s from the creativity of pastry chef Luigi D’Amico is parrozzo. The name is inspired by the terms “pane rozzo,” (a rustic corn-based loaf that the peasants used to bring to the fields.

Corn flour was less valuable and therefore more accessible even to less well-off families). The pastry chef had the idea of adding almonds, butter and sugar to the dough, maintaining the original dome shape typical of the time. The first to taste and appreciate it was the poet Gabriele D’Annunzio, who dedicated a composition to the cake called “La Canzone del Parrozzo.”