Agnello alle olive: lamb cooked in an earthenware pot with olive oil, black olives, lemon, oregano, hot peppers.
Cicoria, cacio e uova: soup of wild chicory and other vegetables with salt pork in chicken broth thickened with eggs and grated pecorino.
Coda di rospo alla cacciatora: monkfish cooked with garlic, rosemary, anchovies, peppers.
Lasagne abruzzese: pasta sheets with a peppery meat and tomato sauce.
Maccheroni alla chitarra: noodles are often served with a ragout of lamb stewed in wine and olive oil with tomatoes, garlic, bay leaf and peppers.
Mazzarelle d'agnello: lamb's lung and innards wrapped in beet greens or chard and braised in white wine.
Indocca: pungent stew of pork ribs, feet, ears and rind with rosemary, bay leaf, peppers and vinegar.
Pizza rustica: pork sausage, mozzarella, eggs and Parmigiano Reggiano baked in a pie.
Polpi in purgatorio: octopus cooked with tomato, garlic, parsley and diavolicchio.
Scapece di Vasto: pieces of raw fish, such as ray and smooth hound shark, preserved in earthenware vases with salt, chili peppers and saffron.
Scrippelle 'mbusse or 'nfusse: fried crepes coated or filled with pecorino and served in chicken broth.
Timballo di crespelle: crepes layered with spinach, artichokes, ground meat, chicken giblets, mozzarella and grated Parmigiano Reggiano baked in an elaborate mold.
Virtû: soup of Teramo that according to legend was made by seven damsels who contributed various ingredients, including pieces of pork, beans, peas, greens, herbs, carrots, garlic,onions, tomato and pasta.
Zuppa di cardi: soup of giant cardoons from L'Aquila with tomatoes and salt pork.
Zuppa di lenticchie e castagne: tiny mountain lentils and fresh chestnuts in a soup with tomatoes, salt pork and herbs.
