Editing Abruzzo (section)

===Starter and main dishes===
* ''[[Spaghetti alla chitarra]]'' which is made by pressing or cutting [[pasta]] through a ''chitarra'', an implement to form long thin noodles similar to [[spaghetti]]. The pasta is served with a tomato-based sauce, often flavored with [[Bell pepper|peppers]], [[pork]], [[goose]], or [[Lamb and Mutton|lamb]]. This dish is complemented by regional [[side dish]]es, such as the bean and noodle soup, ''sagne e fagioli''. This soup is traditionally flavored with [[tomato]]es, [[garlic]], oil, and [[peperoncini]].
* ''{{lang|it|[[gnocchi|Gnocchi carrati]]}}'', flavored with [[bacon]], [[egg (food)|eggs]] and [[pecorino]] cheese
*''[https://www.experiencebellavita.com/scrippelle-mbusse-crepes-in-broth-recipe-teramo/ Scrippelle]'', a rustic French-style [[crêpe]] served either ''{{lang|it|mbusse}}'' (a type of soup) or used to form a sort of [[soufflé]] with some [[ragù]] and stuffed with chicken liver, [[meatball]]s, hard-boiled eggs, and cheese
* ''Pastuccia'', a [[polenta]] stew with sausage, eggs, and cheese
* ''Pasta allo sparone'', a pasta roll filled with [[ricotta]] cheese and [[spinach]]. The pasta roll is boiled in hot water and served with tomato sauce and Parmesan cheese.
* ''Pasta alla mugnaia,'' a long, uneven and thick type of pasta that is hand-pulled to a diameter of up to 6mm and is traditionally served with tomato sauce. Pasta alla mugnaia, also simply known as ''mugnaia'', is the flagship dish of the town of [[Elice]]. 
* ''Pallotte cacio e ovo'', balls of [[caciocavallo]] cheese and eggs, usually served as a starter in a rich tomato sauce.