Cakes.
When talking about typical Abruzzo cakes we must
remember: the pizza di Pasqua, a kind of leavened
flat bread (focaccia), that is blessed in church
on the eve of Easter; the ferratelle (L'Aquila),
the neole (Chieti), and the pizzelle (Pescara),
sweet wafers made using a red hot, rectangular mould;
the parrozzo, a typical cake of Pescara which owns
its name to the prolific fantasy of D'Annunzio;
the confetti of Sulmona; the calgiunitti, loaves
of fried pasta filled with marmalade, chickpeas,
candied fruit, pine-kernels, and chopped-up walnuts,
made for Christmas Eve; the cicerchiata, little
balls of fried pasta bound with candied fruit and
honey, eaten during the carnival period together
with the frappe (fried pastry cake).
These typical dishes of Abruzzo are accompanied
by the greatly appreciated Abruzzo wine: the red
Montepulciano of Abruzzo and the white Trebbiano
of Abruzzo.
