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X X List of Italian Dishes by Region
Names of Famous Traditional Dishes of Abruzzo III
Originated from: Abruzzo, Italy
Occasion: Any time & special times
Contributed by: A variety of sources, including Italian Wikipedia

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Ingredients

The following list includes names of famous traditional dishes ABRUZZESE (For a list of desserts from the Abruzzo region see Italy Revisited/List of Desserts by Region).

BREAD AND PIZZA DISHES
o Bruschetta, garlic bread
o Pizza alla cipolla, with onions and tomatoes
o Pizza dei morti, originally made for The Day of the Dead, with peppers and anchovies
o Pizza Lancianese, calzone-style double-crust pizza filled with prosciutto, salami, mozzarella and cheese

CORN AND RICE DISHES
o Pastuccia, baked polenta with sausage and raisins
o Polenta al forno, baked polenta
o Polenta all'Abruzzese, a corn-based meal
o Polenta con le vongole, polenta and clams
o Polenta stufata, baked polenta
o Risotto con la zucca, pumpkin risotto, using pumkin, rice and parmesan cheese

EGG AND CHEESE DISHES
o Calzoncini Abruzzesi, ricotta fritters
o Frittata con le patate, potto omellete
o Mozzarella in carrozza, toasted mozzarella sandwich
o Mozzarelline allo zafferano, cheese -- mini mozzarella cheese coated with a batter flavored with saffron
o Pallotte cace e ove, balls made with cheese and eggs often stewed in a tomato sauce
o Pizza rustica, savory pie with a variety of cheeses
o Scamorze ai ferri, barbecued cheese
o Timballo di scamorza dell'Abruzzo, potato and cheese pie
o Timballo di san Giovanni, cheese timballo served on St. John's Day

FISH AND SEAFOOD DISHES
o Cozze al zafferano, mussels with saffron
o Scapece alla vastese, fish with vinegar and saffron
o Stoccafisso in umido con patate e olive, stewed stockfish with potatoes and olives
o Teglia di pesce al forno, swordfish casserole
o Tranci di palombo con seppie alla scapece, fried fish
o Triglie al Cartoccio, mullet with garlic
o Triglie sul focone, grilled red mullet
o Trote sulla brace, broiled trout
o Trotelle al pomodoro, fried trout

MEAT DISHES
o Agnello all abruzzese, with onion, tomatoes, peppers and white wine
o Agnello alla pecorara, lamb casserole
o Agnello brodettato, lamb sauce
o Agnello casc' e ove/agnello cacio e uova -- lamb stuffed with grated pecorino cheese and eggs
o Agnello con le olive, meat dish -- lamb with olives
o Agnello con Salsina all'uovo e limone, lamb with egg and lemon sauce
o Agnello in fricassea, fricasse of lamb
o Agnello rustico, roast leg of lamb
o Anitra all 'acciuga, duck with anchovies and olives
o Arrosticini, a lamb-based meat dish
o Bracioline d'agnello, baby lamb chops
o Braciofine di Maiale al vino bianco, pork cutles inw hite wine
o Fregnacce, stuffed beef with sausages, tomatoes and cheese
o Involtini con fagioloni bianchi, stuffed veal with white beans
o Maiale piccante, pork chops
o 'Ndocc 'Ndocca, a variety of pork cuts marinated in vinegar and rosemary
o Pasticcio di pastate con le salsicce, sausage and potato pie
o Pecora alla cottora, a lamb dish
o Pollo all'Abruzzese, chicken with tomatoes and peppers
o Pollo piccante, savory sauce with vinegar
o Porchetta, a pork dish
o Ragu d'agnello e peperoni, meat lamb sauce with peppers
o Rolle di filetto, pot roasted fillet of beef
o Salsicce abruzzesi, sausages
o Saltimbocca, ham with veal in wine sauce
o Sugo di castrato, sauce and meat dish -- mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
o Tacchino alla canzanese, boned turkey in aspic
o Tacchinio alla neretese

PASTA DISHES
o Brodosini/Brudisigli, pasta with bacon
o Fettuccine in salsa, with tomatoes and cheese
o Lasagna all'Abruzzese, sauce made with veal and tomatoes; layered with mozzarella and Parmesan
o Le Ceppe, a type of pasta made with eggs
o Maccheroni alla chitarra, pasta dish -- a narrow stripped pasta (like guitar strings) served with a sauce of tomatoes, bacon and Pecorino cheese
o Maccheroni alla Mugnaia (or Molinara), a noodle made with flour and dough often served with lamb sauce, similar to tagliatella
o Maltagliati , a type of pasta usually added in soup of fresh beans
o Pasta e fagioli con zampini e codini, pasta and beans with pig's trotter and tails
o Ravioli all'Abruzzese, using ricotta cheese and minced meat
o Rintrocl, a long very thick egg pasta typical of Lancianese, usually served with lamb-based sauce
o Sagne e faciul' (fagioli), a type of pasta made by farmers with water and flour, usually served in a tomato and bean sauce
o Spaghetti al Sugo d'agnello e peperoni, spaghetti with lamb and pepper sauce
o Spaghetti all' aglio, olio e pepperoncino, pasta dish
pasta
o Strengozzze, fresh pasta with mutton sauce
o Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
o Tajarill, a type of long pasta made by hand with only water and flour that is usually eaten with beans and bacon, meatballs in sauce with cheese and eggs.

SOUP DISHES
o Brodetto di pesce, a fish soup
o Cardone in brodo con polpette, cardoon soup with meatballs
o Minestrone abruzzese, vegetable soup
o Minestra di sedani all uso di Teramo, celery soup
o Scrippelle in brodo or scrippelle 'mbusse, pancakes in chicken broth
o Le virtu, virtuous soup, made with a variety of beans, lentils, tomatoes and short pasta
o Zuppa di lenticchie Abruzzese, lentil soup, in some areas flavored with roasted chestnuts



VEGETABLE AND SIDE DISHES
o Carciofi ripieni, stuffed artichokes
o Cardi al formaggio, cardoons with cheese
o Cavolo con Pancetta e patate, cabbage with bacon and potatoes
o Cipolline al prosciutto e al rosmarino, onions with ham and rosemary
o Patate e lenticchie, potatoes with lentils
o Patate e peperoni rossi, potatoes with red peppers
o Peperonata al forno, roasted red peppers with olives and oregano
o Piselli cacio e uova, peas with egg and cheese
o Piselli col guanciale, peas with bacon
o Sugo di pomodoro fresco, fresh tomato sauce
o Timballo di Melanzane, eggplant casserole



Directions








Notes

Image: Italian Wikipedia.

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