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Miglianico Golf & Country Club; Play golf in the Abruzzo

The Abruzzo are a less well-known region in Italy. Playing golf in the Abruzzo is even more unknown. Our journalist Sonja van de Rhoer discovered the region. She combined golf with her other job, culinary journalist, and discovered the golf club restaurant in addition to the Miglianico Golf & Country Club golf course. Both worthwhile

The Abruzzo region lies at the height of Rome between the Apennines (the highest point is in the Abruzzo) on the west side and the Adriatic coast on the east side. It is a region where mass tourism is an unknown word. You do see many Italians in the month of August, especially from Rome, who spend their holidays on the coast. For us, holidaying in Italy means: good food and nice wines. But an avid golf enthusiast also wants to hit a ball. And that is possible: with a view of the mountains and knowing that after a round of golf the beach is a 20-minute drive away.

Miglianico Golf & Country Club

Golf Club Miglianico is an 18 hole golf course, par 72, with a length of 5875 meters. The course is surrounded by forest, olive groves and vineyards and in addition to the many bunkers, out of bounds, there are exciting water hazards. The fairways and greens are well maintained, beautiful grass that stays green all year round. The course is good for everyone to walk, the height differences are minimal.

The course

The golf course, designed by one of the most famous American golf architects, Ronald Kirby, looks very easy. He can indeed play well for the high to medium handicapper by choosing the safe way to the flag with one or two extra strokes. The low handicapper is challenged to "go for it" and in this way actually play his or her handicap. Don't forget the ever-present wind, one time from the sea and the other time from the mountains, as an extra difficulty during the game. Hole 2 is a spicy par 3, long with two bunkers in front and a green that runs from right to left. Try to stay in front of the green with your turn.
Signature holes are holes 11 and 12. Hole 11 with a green bean shape with no space behind it. Hole 12 with water for the green. Note the pin position, the more the flag is at the front, the harder the approach across the water.


The Miglianico Golf Club has an excellent restaurant. They cook well and there are nice wines on the menu. It is worth mentioning that all olive oil comes from olives from its own 1400 olive trees on the golf course. For example, I had lunch with an omelette of ostrich eggs with green asparagus and roasted tomatoes and olives in a dough. Then ravioli with mushrooms. Spaghetti alla chitarra *, veal with arugula and tomato and own olive oil. Dessert with strawberries, cherries and almond cookies.
Naturally, the restaurant serves the well-known red Montepulciano d’Abruzzen and the white Pecorino and Trebbiano wines from this area. Characteristic of these wines is a full and rich taste. That is why I was surprised by the freshness of the wines that were donated by the nearby Inalto company. The owner is Aldofo De Cecco, indeed son of ... the famous De Cecco pasta, which is for sale everywhere in the Netherlands. The Adolfo De Cecco wines are made | new from grapes that grow in vineyards at 450 meters above sea level. Grapes that grow in a natural amphitheater so that the grapes not only get sun, but also retain it. In addition, use is made of the large differences in temperature during day and night. All grapes are picked by hand and in the cellar an elegant, tasteful wine is produced by the winemaker.

General info

The Miglianico Golf & Country Club is located in Miglianico, province of Chieti, in the heart of the Abruzzo.
info@miglianicogolf.it and www.miglianicogolf.com.
Green fee 18-hole weekend € 65.00 - € 75.00 (depending on the season)
Green fee 18 holes during the week € 40.00
Miglianico, Chieti - cap. 66010
Miglianico (CHIETI) - P.IVA 02136740699
tel +39 0871 950566 | fax +39 0871 950363

Try the Spaghetti alla Chitarra yourself

Ingredients for 4 people: 400 grams of papardelle (wide spaghetti), salt; for the sauce: 50 grams of butter, 2 tablespoons of olive oil, 2 onions, 1-2 cloves of garlic, 10 leaves of fresh basil, 3 tablespoons of leaf parsley, 1 red pepper, 0.5 dl of red wine, 0.5 (about 225 grams) can tomato cubes on juice, grated pecorino cheese

The spaghetti does not get its name from the musical instrument, the guitar, but from a (beech) wooden rectangular tray on which metal wires (strings) are strung at the top next to each other. The chitarra dates from 1800 and comes from the Chieti in the Abruzzo region in central Italy. I visited, as part of a culinary journey with the Italian chef Antonella Barbella, one of the last chitarra makers in Chieti, a family business where the craft of woodworking goes from father to son. To use, a piece of freshly made pasta dough of 3 mm thickness is placed on the chitarra, then the strings are rolled over with the accompanying rolling pin. When the dough is cut, it is collected in the tray under the strings. Unlike normal spaghetti, the spaghetti chitarra is not round but square in shape. Papardelle or regular spaghetti can also be used for this recipe. Pecorino is a hard Italian sheep cheese with a somewhat dry, slightly salty, spicy flavor thanks to the sheep's milk. Instead of pecorino you can also choose Parmesan, spicy Texel sheep cheese or a spicy Gouda cheese.

. Bring a large pot of water to the boil, add some salt.
. Peel the onions and cut into thin slices. Peel the garlic cloves and chop finely. Heat the butter and the olive oil in a pan and braise the onion and garlic until glassy. Tear the basil leaves and finely chop the parsley. Add both herbs. Clean the pepper, remove seeds and seeds and cut it very finely. Add the pepper with the red wine and the tomato cubes on juice.
. Season the sauce with salt and pepper and let it cook, uncovered, for about 3 minutes.
. Meanwhile, cook the papardelle al dente, drain and store 2-3 tablespoons of boiling water.
. If necessary, dilute the sauce with the cooking water retained and serve immediately with the grated pecorino.