Typical Dishes

“Cicerchiata” is a traditional pastry, with several recipe variations, not only in the ingredients but also in the preparation and the shape. This con… Read the rest

Widespread in Abruzzo, in particular in the Frentano-Sangro area in the Province of Chieti, this is one of the most typical rural dishes, using raw ma… Read the rest

This age-old dish is in risk of dying out, mainly due to the great difficulty in obtaining one of its main ingredients: grass-pea flour. Its name is… Read the rest

“Scapece” is a unique fish chutney, typical of the Vasto coastal area of Abruzzo, but also found around Termoli and Montenero di Bisaccia, in the Moli… Read the rest

This is a noble bread made from a recipe dating back to the Middle Ages, typical of the Bocca di Valle and Guardiagrele foothills. The bread is prod… Read the rest

The typical production area of this “sfogliatella” or puff is the municipal territory of Lama dei Peligni. Unlike other local patisserie, the producti… Read the rest

A typical confectionery item made in L’Aquila, produced to a traditional method consolidated over several decades, this soft chocolate nougat is made… Read the rest

“Lattacciolo” (also called “latteruolo” or “latteruola”) is a typical Abruzzo spoon dessert. It is a kind of pudding, made from milk, eggs and sugar… Read the rest

This is a traditional dish prepared during the Easter period, when suckling lambs (i.e. those about one month old) are available. In the past this p… Read the rest

hese little biscuits are prepared mainly in the Province of Chieti. The ingredients for ten portions are: 250g almonds, 600g superfine flour or orga… Read the rest