Regional cuisine

What to eat in L'Aquila

9 typical dishes of L'Aquila with cultural context, origin story and verified restaurants.

Regional cuisine

Bite-sized pieces of lamb browned in a pan and wrapped in a soft cream of eggs and Pecorino that gently sets around…

Arrosticini are thin skewers of sheep meat cut into small cubes and threaded onto long wooden sticks, grilled over the…

Lamb coratella is a rustic, aromatic dish made with small pieces of liver, heart, lung, and other offal quickly…

Ferratelle, also called neole, are thin golden wafers baked between heavy decorated iron molds that imprint geometric…

Soft potato gnocchi enveloped in a golden cream made with zafferano dell’Aquila DOP, which colors the dish a warm…

Maccheroni alla chitarra appear as strands of square-cut pasta, rough and firm, able to generously hold the sauce. In…

Pecora alla cottora is a rustic, highly aromatic stew made with sheep meat slowly cooked in a large copper pot…

L’Aquila saffron risotto stands out for its deep golden, almost luminous color, created by the precious saffron…

Abruzzese timballo is a sumptuous layered first course, built with extremely thin sheets of pasta or scrippelle that…

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