A variety of egg pasta with both width and thickness of about 2–3 mm: seen in section, they are in fact square. The tool used for the realization is called guitar (the dough is placed on the guitar and is pressed with a rolling pin, sliding it back and forth, so that the strands of the guitar cut the dough into macaroni) which gives the dough one squared thickness and a porous consistency that allows the dressing to adhere completely.

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Polenta with Abruzzese is a very rich and tasty recipe that is traditionally prepared on colder winter days. This preparation, based on corn flour and tomato sauce, sausages and pork ribs, is very common both in Abruzzo and in other regions of central and southern Italy. To prepare this dish it takes about 3 hours, but it does not present any difficulty in the execution: after having cleaned the vegetables for the sauté, they are browned on a rather lively flame with pork ribs and sausages and, after adding the tomato puree, continue cooking for about 2 hours on a low heat, with the lid on.

Thin omelettes prepared by pouring a batter of flour, water and eggs onto a very hot pan. They are the basis of several fundamental dishes of Teramo cuisine such as: scrippelle "mbusse", that is wet, dipped in a light chicken broth after having been sprinkled with Parmesan or pecorino cheese from Abruzzo and rolled; the timbale of scrippelle, where they replace the puff pastry in separating the layers of ingredients; the scrippelle in the oven where they are stuffed and baked in a similar way to cannelloni.

Typical confectionery from the city of Sulmona in the province of L'Aquila, where the oldest cake factory exists. The sugared almond has an ancient history, its manufacture understood as modern dates back to the fifteenth century while it has evolved as an artistic work starting from the same century. In addition to the almonds produced in the Peligna valley and in Abruzzo, those from Sicily are used, gathered in the provinces of Syracuse, in particular the renowned almond Pizzuta di Avola, and in Ragusa.

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Simple dish, apparently, lamb cutlet wrapped in endive leaves tied with small intestine of the same lamb, but subject to the unresolved debate between two schools of thought: that of the simple mazzarella, cooked in a sauté that enhances its flavor, and that of mazzarella stew, let cook in a sauce that is embellished with the moods of lamb meat. They may seem like a second, but instead, they become the first, indeed the first mandatory, of the Easter lunch.

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The dessert is made from flour dough, eggs and, in some variations, butter or olive oil, sugar, liqueur or lemon juice. From this we obtain balls about one centimeter in diameter that are fried in olive oil or lard. Drain, are mixed with hot honey and placed in a pile. The honey cooling itself cement the balls together and gives solidity to the structure. As often happens with traditional and ancient desserts, there are variations that add different ingredients to the basic recipe.

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