It is no coincidence that it has earned the Blue Flag and Yellow Flag awards.
The small Adriatic town has ancient origins, dating back to the Bronze Age and the early Iron Age, as demonstrated by archaeological surveys carried out on the hills above the Tronto River, which have brought to light a protohistoric village.
The historical testimonies do not stop here. The Tower of Charles V, a bastion of ancient glory, stands out. Built in 1547, it was used to defend the coast from Saracen raids and as a customs office. According to some sources, it was built under the direction of Captain Martin da Seguera after whom the town was named. The Tower houses the Antiquarium of Castrum Truentinum, which exhibits archaeological finds from settlements dating back to the Bronze Age.
We also recommend a visit to the Museum of Ancient Weapons, which houses antiques of all kinds, from the 1820 carriage that carried Giuseppe Garibaldi to the pilot helmet of Gabriele D’Annunzio, and a large collection of weapons and memorabilia, such as a rare 15th-century culverin with a Papal Seal.
Ideal destination for relaxing, on one of the long walks you can enjoy in Martinsicuro you will undoubtedly come across the area of coastal biotope, of great naturalistic interest for being one of the first examples of reconstruction of a dune environment in Abruzzo, able to host botanical species at risk of extinction and guarantee a protected habitat for the little plover, which nests here in spring.
Martinsicuro’s love and respect for the coast and the sea come from afar, as the Ecomuseo del Mare e della Pesca testifies: here, with photos and objects made available by the oldest fishermen, in five rooms, the history of fishing and its noble art in the town is retraced.
This long bond of Martinsicuro with the sea and fishing can also be found at the table where typical fish dishes stand out, including spaghetti al battuto di alici alla martinsicurese (spaghetti with chopped anchovies Martinsicurese style): these are served with very fresh anchovies, pounded to a homogeneous chop, flavoured with celery, carrot, onion, parsley, garlic, dry white wine, accompanied by chopped tomato pulp. Not to be missed.
