Abruzzo and Molise
Chilies (peperoncini) are seen in the cuisine of Abruzzo where they are called diavoletti ("little devils") for the spicy heat they add to dishes. Centerbe ("Hundred Herbs") is a strong (72%), spicy herbal liqueur drunk by the local people here. Pasta, meat, and vegetables are central to the cuisine of Abruzzo and Molise. Lamb is used, combined with pasta. A special tool used to cut the local pasta is the chitarra (literally "guitar"), a fine stringed tool that the dough is pressed through. Another famous dish is arrosticini, little pieces of castrated lamb, impaled on a wooden stick and cooked on coals, very famous in Pescara. Saffron is a favorite spice of the region, grown in the province of L'Aquila, with the greatest production from the plains of Navelli. Although its popularity has slightly waned in recent years it can still be seen in some dishes which are central to Italian cuisine.

Unique dishes by region

Abruzzo and Molise
* Agnello con le olive -
* Maccheroni alla chitarra - a narrow stripped pasta served with a sauce of tomatoes, bacon and Pecorino cheese
* Sugo di castrato - mutton sauce made with onion, rosemary, bacon, white wine, and tomatoes
* Mozzarelline allo zafferano - mini mozzarella cheese coated with a batter flavored with saffron
* Agnello casc' e ove - Lamb stuffed with grated pecorino cheese and eggs
* Arrosticini -
* Spaghetti all' aglio, olio e pepperoncino

For original text see Wikipedia, "Italian Food."

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