Futura

The story

Futura – Italian Contemporary Dining in Chieti, Michelin Recommended

A chef’s dream, realised

Futura is chef Alessandra Di Paolo’s personal vision brought to life. After training at Niko Romito’s culinary school and working alongside chef Stefania Di Pasquo, she gained experience at Expo Milano 2015 and the Italian cuisine week in São Paulo. For four years she led the kitchen at Borgotufi – Ocrà before opening her own restaurant in Chieti. “A dream kept safe with courage and a few tears,” she says, now given form every day.

Where tradition meets the present

The dining room overlooks the renewed Piazza San Giustino in the historic heart of Chieti, the ancient Teate. The space is intimate and welcoming, a setting that mirrors the kitchen’s philosophy: feet firmly planted in tradition, eyes turned toward the future. Di Paolo describes her approach as “simple and genuine cooking,” using innovative techniques to create honest, flavourful dishes that respect the seasons and the land. This is Italian Contemporary cuisine at its most personal.

Tasting the story

Futura offers three tasting paths. The 8-course Storie di casa mia is the most intimate, built from family memories and professional encounters. It might include a battuto of ostrich with hard-boiled egg mayonnaise and chives, or the “pallotta di mamma Cinzia” with tomato umami and green pepper powder. The chitarra pasta, a local classic, is tossed with black pork lardo, roasted tomato and friggitelli peppers. A tortello called “Il trappeto sul mare” is filled with creamed salt cod, sweet Altino pepper and taggiasche olives.

The Percorso evolutivo (6 courses) follows the seasons and new inspirations, with dishes like beetroot carpaccio with chickpea hummus, or pea gnocchi with goat blue cheese and burnt potato cream. The 4-course Futura menu offers an essential introduction to the chef’s identity.

Michelin Recommended

Futura’s sincere, territory-driven cooking earned it a place in the Michelin guide as a Recommended restaurant. The recognition reflects Di Paolo’s commitment to a cuisine that is both rooted in Abruzzo and open to contemporary expression. Every plate tells a story of place, memory and craft.