Crêpes, sometimes sweet but usually served with fillings or sauces like pasta.
Abruzzese pizza rustica, rustic pizza, made with cheese and eggs usually for Easter.
“Nudies,” spinach and ricotta dumplings without a pasta dough to contain them.
Abruzzese dish of lamb’s intestines flavored with garlic, rosemary and pancetta.
“Bundle of lamb.” Abruzzese dish of lamb’s lungs and offal wrapped in chard or beet greens then braised in white wine.
Abruzzese sweet fritters flavored with Cognac.
Abruzzese dish of many parts of a pig cut into chunks and stewed with chili peppers, herbs, vinegar and spices.
Sheep milk cheese.
Sugar-coated almonds, a specialty of Abruzzo. Today they are widely used in Italy for celebrations such as wedding and christenings.