we are the pupils at Galileo Galilei high school in Lanciano (Italy) and we want to introduce you to some typical dishes of our region; We hope you enjoy them.

Abruzzo cuisine Typical regional food.

SAGNE E FAGIOLI Pasta made with water, salt and flour. It’s accompanied by a tomato sauce and beans.

SCRIPPELLE Scrippelle are a typical dish of Teramo. They consist of thin pancakes prepared by pouring on a hot frying pan a batter of flour, water and eggs, are in fact very similar to the French crêpes.

ARROSTICINI “Arrosticini” originating in the foothills of the Gran Sasso of Italy, consisting of sheep meat (traditionally mutton, today almost always sheep), cut into pieces and stuffed into skewers, which are cooked on a brazier for its elongated shape defined chute for its resemblance to a gutter.

PECORINO D’ABRUZZO The Pecorino d'Abruzzo is a cheese made with raw whole milk from sheep, and animal rennet and salt. It is eaten seasoned, both raw, grated on pasta.

MONTEPULCIANO D’ABRUZZO Montepulciano d'Abruzzo is a red DOC wine whose production is allowed in the provinces of Chieti, L'Aquila, Pescara and Teramo and comes from the grape named Montepulciano. The 2007 Montepulciano d'Abruzzo is found to be the first Italian wine to production

PALLOTTE CACE E OVE Pallotte cace and ove are one of the most delicious cuisine of Abruzzo. It is prepared by simply making the meatballs with only bread crumbs, eggs, grated cheese (pecorino, parmesan cheese), garlic. You are browning and frying them jump in a simple tomato sauce and basil (or sauces secrets of the local housewives).

FIADONE It has the shape of a dumpling, the outside pastry is prepared with a mixture of eggs, oil, white wine, flour, while the filling can vary, but it is made ​​of cheese products with hard cheese such as Pecorino and Rigatino, eggs and different spices.

CICERCHIATA The cake is made ​​from dough of flour, eggs and, in some variants, butter or olive oil, sugar, liqueur and lemon juice. From this we derive balls about an inch in diameter, which are fried in olive oil or lard. Drain, are mixed with boiling honey and placed in a heap. The honey lime cools the balls between them and gives strength to the structure. As often happens with traditional sweets and old, there are variants that add different ingredients to the basic recipe.

ZEPPOLE There are two variants: the coast and in the Teramo zeppola is a kind of cream puffs with cream, fried or baked, with a small black cherry in the center. In Aquila instead the donut is a type of yeast donut, fried and sprinkled with sugar. As with many other areas of Italy, they are typical of St. Joseph feast (March 19)

CONFETTI DI SULMONA The candy is a symbol confectionery typical of the region, particularly the city of Sulmona, Confetti of Sulmona are renowned throughout the world and are one of Abruzzo's most exported food products. They are usually grouped into flowers: the confetti are the petals.