Duilio is one of Pescara's most established seafood restaurants, located near the port where the fish arrives. It has been operating for decades and remains the reference point for brodetto alla pescarese — the local fish stew made with a mix of Adriatic fish, tomato, and a touch of saffron, distinguished from other Adriatic brodetti by its thick, richly flavoured broth. The recipe varies slightly by cook, and Duilio's version is considered among the best in the city.
The menu follows the catch and the season. Antipasti lean on raw shellfish and cured fish; the pasta courses include chitarra (the local square-cut pasta) with seafood. The room is unfussy and the service professional. This is not a cheap lunch — Pescara's better seafood restaurants are priced for local professionals rather than backpackers — but the quality justifies it.